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putta001
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1995-09-27
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Newsgroups: rec.food.recipes
From: kpscarr@leland.Stanford.EDU (Karen Pelton Scarr)
Subject: Putenesca
Followup-To: poster
References: <CLzzB1.LDI@cwa.com>
Organization: Stanford University, CA 94305, USA
Date: Sun, 6 Mar 1994 19:02:28 GMT
Message-ID: <2ld9c4$gv0@nntp2.Stanford.EDU>
Here's a terrific puttanesca sauce from The Silver Palate Cookbook:
1 lb. spaghetti, linguine or other thin dried pasta
2 cans (2 lbs., 2 oz. each) peeled Italian plum tomatoes
1/4 c. best quality olive oil
1 t. oregano
1/8 t. dried red pepper flakes
1/2 c. tiny black Nicoise olives
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy filets, coarsely chopped
1/2 c. chopped Italian parsley, plus additional for garnish
2 t. salt
Bring 4 quarts of water to a boil in a large pot. Add salt and stir in
the spaghetti. Cook until tender but firm. Drain immediately when done
and transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise into
halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the
sauce at a full boil and add remaining ingredients one at a time, stirring
frequently.
Reduce heat slightly and continue to cook for a few minutes, or until sauce
has thickened to your liking. Serve immediately over hot pasta with additional
parsley as garnish.
Enjoy!
Karen