Chef Jamie McFadden presents

Puttanesca “Starter”

Yields Sauce for 1 pound of prepared pasta

• ½ cup    Italian olives, pitted & chopped
• 1 tsp     crushed red pepper
• ½ cup    green olives, chopped
• 2 tsp     black pepper
• ½ cup    golden raisins, soaked in warm water
• ½ cup    extra virgin olive oil
• for 5 minutes to soften
• 1 Tbsp   balsamic vinegar
• 1 cup     Marcona almond
• juice of 1 lemon
• 4 each    anchovies, rinsed & mashed
• 2 cups   halved cherry tomatoes, pan sautéed & chilled
• 1 Tbsp   capers
• 1 tsp     cayenne pepper
• 1 cup     shaved parmesan cheese
• salt & pepper to taste

Combine all of the above ingredients except for the tomatoes & parmesan cheese.  Mix gently and place in a shallow bowl.  Cover for at least 2 hours or up to 2 days.

To Serve:  Prepare 1 pound of your favorite pasta.  When cooked al dente, strain water carefully and while the pasta is still warm, toss with Puttanesca base. Lightly season with salt & pepper to taste. Garnish with pan sautéed cherry tomatoes & shaved parmesan.  Enjoy!