Lisa’s Pasta Puttanesca


  1. 2 very large ripe tomatoes, diced.
  2. 10 oz. can tomato sauce
  3. 1/3 cup chopped fresh parsley
  4. 1 large shallot, minced
  5. 2 cloves garlic, minced
  6. 1 stalk celery, fine chop
  7. 1 small clove garlic minced
  8. sliced baby portabellas
  9. chopped ambrosia olives
  10. salt, pepper, italian seasoning
  11. butter, bacon fat
  12. shredded parmasean (or 3 cheese italian)


  1. Saucepan: Melt 3 TBS butter or bacon fat
  2. Add shallot and garlic and celery, sautee until soft.
  3. Sautee Pan:  1TBSP Butter, Sautee Mushrooms and 1 clove garlic
  4. Sauce Pan:  After Veg.  Mixture is soft, add tomatoes, parsley, and olives.
  5. Season with salt, pepper and italian seasoning (to taste)
  6. Add Sauteed mushrooms.  Simmer on low 8-10 minutes.
  7. 3/4 pound spaghetti cooked al dente.
  8. Add a ladle of pasta water to sauce, stir.
  9. Drain spaghetti, put into a bowl, top with sauce and shredded parm.

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