Pasta Vitello Puttanesca

Pasta Vitello Verde 1

I purchased some nice thin veal cutlets in my local store just the other day and one of the uses I planned was for a pasta dish something like a Puttanesca (but with veal added). I only had green olives, rather than the black sort I usually use, and I also happened to have some nice fresh Basil that I thought might make a nice addition. Altogether, my creation departs quite a bit from most Puttanesca recipes, but it is close enough, I think, that the name still applies …

Pasta Vitello Verde 2

As this dish was just for me, I used just single veal cutlet. I sliced it into thin strips and then marinated them for about an hour or so with some salt, white pepper, a tiny pinch of thyme and some olive oil.

 

Pasta Vitello Verde 3

This is the sort of quick pasta sauce that can be made while the pasta is cooking, so, once you add your pasta (spaghetti in this case) to a pot of salted boiling water, you can begin by quickly sautéing the strips of veal in a bit of oil until they brown.

 

Pasta Vitello Verde 4

When the veal is cooked, remove it to a platter and drain the excess oil from your pan. Then deglaze the bottom with a quarter cup of white wine. Add a tablespoon or so of butter and then sauté about a quarter cup of mixed onion until it is soft.

 

Pasta Vitello Verde 5

Next, add about a half-cup of tomato sauce, 4 or 5 large, pitted green olives sliced into rings, and a tablespoon or so of capers. Let this cook until the pasta is completely cooked, adding a little of the pasta water to the pan if it starts to dry out too much.

 

Pasta Vitello Verde 6

When ready, drain the pasta and add it to the pan and toss as the sauce coats and cooks into it.

 

Pasta Vitello Verde 7

Finally, throw in a bunch of torn Basil leaves, toss again and, once they are wilted, serve immediately with grated Parmesan cheese. That’s it …

 

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