There’s an old Italian tale of the “lady of pleasure” cooking a flavorful pasta sauce with a spicy aroma that attracted the local men. We have created a new twist to the traditional Puttanesca by replacing black olives with fresh, flavorful Kalamata olives; and adding healthy chick peas. Our wonderfully seasoned Puttanesca is sure to delight your senses, dinner guests… and perhaps anyone else that catches its scent. Make Pemberton’s Puttanesca a delicious companion to your favorite pasta and bread-dipping appetizers. But be sure to make plenty – it may attract a crowd.
Ideas For Cooking
For an authentic Italian pasta meal, boil your favorite pasta al dente. Drain pasta and toss well with Pemberton’s Puttanesca sauce. Finish with parmesan cheese. Also, this sauce is delicious as a dip for Italian bread and as a sauce for pizza and lasagna.
In a skillet, heat 6 tbsp. olive oil over medium heat, add 1 peeled eggplant, sliced and dipped in egg & bread crumbs. Saute until lightly brown on both sides. In a baking dish, layer eggplant, Pemberton’s Puttanesca, a generous sprinkle of parmesan cheese and finish with slices of fresh mozzarella. Repeat to use all ingredients. Bake at 350˚ for 30 minutes.