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VEGETARIAN PUTTANESCA AND FRESH FUSILLI with mini artisan lettuce salad



Time: 20 minutes

Ingredients not provided: Salt, Pepper, Olive Oil

Equipment required: Medium-sized pot, non-stick pan, strainer, knife, and cutting board


Ingredients:


 

Directions:


Step 1: Preheat

Fill a medium-sized pot with water, add salt and bring to a boil.

Put a non-stick pan over low heat.


Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.



Step 2: Prep your ingredients

While your pan gets hot and water boils, prepare your ingredients.


Optional step (chicken add-on or turkey meatballs):

Put a tablespoon of olive oil in the pan and sauté the chicken for 4 minutes, or until mostly cooked through. If cooking turkey meatballs, follow the directions provided. Proceed to step 3.


Step 3:

Put a tablespoon of olive oil in the pan and add the puttanesca.


Step 4: Cook the pasta (and optional shrimp)

Once the water is boiling, add the pasta (and optional shrimp) and cook for 2 minutes. After two minutes, strain the pasta (reserving a small amount of the pasta water) and add it to the puttanesca. Raise the heat to medium and cook all the ingredients together in the pan for another minute.


Step 5: Prepare the lettuce


Trim just the very bottom of the lettuce off and discard. Cut and clean the remainder of the lettuce, dry, and place on a plate or in a bowl. Dress the lettuce with the lemon vinaigrette just before you serve it.







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