Pasta Magnolia Putanesca

Instructions

1. 1

   Remove magnolia longanisa from casings, place in a pan with 1/4 cup water.

2. 2

   When almost dry, add 1/4 cup EVOO (extra virgin olive oil)

3. 3

   Sautee until brown

4. 4

   Take cooked longanisa out of the pan

5. 5

   Add the rest of the EVOO

6. 6

   Sautee onions until transparent, then add garlic, be careful not to burn

7. 7

   Add anchovies or tinapa meat

8. 8

   Add olives and relish

9. 9

   Cook for 3 minutes

10. 10

    Add tomato sauce and tomatoes, cook to simmer, melt the butter

11. 11

    Boil pasta with 2 quarts water and 3 tbs salt

12. 12

    Cook al dente. Drain pasta

13. 13

    Serve sauce over pasta and add the remaining cheese on top