Finale's Cafe Cappellini Puttanesca

Ingredients

• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon anchovy paste
• 1 tablespoon minced garlic
• 1 cup tomatoes, peeled and seeded
• 1 1/2 ounces Chardonnay
• 1 cup cappellini, cooked
• 1 teaspoon basil, chopped
• Salt and pepper to taste
• 1 tablespoon Parmesan

Instructions

1. Heat oil in a medium sauté pan.
2. Add pepper flakes, anchovy, and garlic.
3. Add tomatoes; sauté.
4. Deglaze with wine; let simmer for 3 minutes.
5. Add cappellini.
6. Stir in basil and salt and pepper to taste.
7. Sprinkle with Parmesan.

Attribution

Chef Jamie Shrader, Finale's Restaurant, Tulsa, Oklahoma