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CHICKEN PASTA PUTANESCA




Source of Recipe


thegutsygourmet


List of Ingredients




1/2 cup olive oil
1 cup finely chopped onion
6 cloves crushed garlic
2 (28-ounce) cans Roma plum tomatoes, crushed, with juice
1 cup pitted, and halved Kalamata olives
1 can artichoke bottoms, cut in pieces
4 ****ake mushrooms, chopped
4 boneless skinless chicken thighs, browned in olive oil
1 cup good red wine
2 tablespoons sugar
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1 teaspoon dried crushed basil
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper flakes
Salt to taste
1 pound penne pasta, cooked to al dente


Recipe



In a large pot heat the olive oil over medium high heat.
Add the onion and saute until soft and lightly
caramelized, about 6 minutes. Add the garlic and cook
an additional 2 minutes. Remove garlic and onions
and set aside. Brown off chicken thighs in remaining
oil. Add the tomatoes and the remaining ingredients,
including onions and garlic and simmer until the sauce
is thickened and slightly reduced, about 40 minutes.
Adjust seasoning, to taste, cover and set aside. Add
cooked penne pasta to the pan and toss for 1 minute.

Yield: about 5 cups of sauce
Serves 4