{"id":1880,"date":"2019-05-15T20:10:40","date_gmt":"2019-05-15T20:10:40","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1880"},"modified":"2024-11-17T18:11:05","modified_gmt":"2024-11-17T18:11:05","slug":"pasta-puttanesca-2","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/15\/pasta-puttanesca-2\/","title":{"rendered":"Pasta Puttanesca"},"content":{"rendered":"

This flavorful dish is a weeknight staple, easily prepared with ingredients you have on hand in your pantry!<\/p>\n

…<\/p>\n

Prep Time:\u00a0 5<\/em>\u00a0minutes –\u00a0Cook Time:\u00a0 20<\/em>\u00a0minutes –\u00a0Total Time:\u00a0 25<\/em>\u00a0minutes<\/div>\n
Yield:\u00a0Serves\u00a04-6 servings<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

1 lb Italian Pasta<\/a>
\n1 Pasta Rock<\/a>
\n1-2 Tbsp Olive Oil (Caramelized Garlic<\/a>\u00a0or\u00a0PizzaOlio<\/a>)
\n1\/2 Onion, Diced
\n1 can (28oz) Diced Tomatoes
\n2 tsp\u00a0Black Garlic Sea Salt<\/a>
\n1\/4 cup\u00a0Olive Tapenade<\/a>
\n2 Tbsp Balsamic (Dark Balsamic of Modena<\/a>\u00a0or\u00a0Sweet Basil<\/a>)
\n1 cup Water
\nFresh Basil, to garnish<\/div>\n
…<\/div>\n
<\/div>\n
Instructions:<\/strong><\/div>\n
<\/div>\n
1. Bring a large pot of water to a boil over high heat. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add the pasta, stir well and cook until al dente (tender but firm to bite. 1-2 minutes short of the package directions.)<\/div>\n
<\/div>\n
2. Meanwhile, heat a large skillet over medium heat with\u00a0olive oil. Add\u00a0the onion\u00a0and diced tomatoes\u00a0cooking for 4\u00a0minutes or until soft.<\/div>\n
<\/div>\n
3. Add tomatoes, sea salt, olive tapenade, balsamic, and water. Let sauce simmer until reduced, about 10 minutes.<\/div>\n
<\/div>\n
4. Add pasta into sauce\u00a0and toss to coat. Serve with fresh basil leaves.<\/div>\n<\/div><\/div><\/div><\/div><\/div>
\n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,143],"tags":[],"class_list":["post-1880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-pasta"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=1880"}],"version-history":[{"count":3,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1880\/revisions"}],"predecessor-version":[{"id":2086,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1880\/revisions\/2086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1868"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=1880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=1880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=1880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}