Pasta Puttanesca with Tagliatelle

by Ricky Mandle
Pasta Puttanesca with Tagliatelle



  1. Cook pasta according to its packaging in abundant, salted boiling water until al dente.
  2. Strain pasta and put aside several tablespoons of cooking water
  3. Combine pasta with Puttanesca Sauce and a couple tablespoons of water until well coated.
  4. Serve immediately, hot, decorated with fresh basil leaves and garnished with fresh grated Parmesan cheese (optional).


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