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1995-09-27
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From: mwillhof@magnus.acs.ohio-state.edu (Marilyn M Willhoff)
Newsgroups: rec.food.recipes
Subject: Pasta Puttanesca
Date: 20 Oct 1994 21:45:42 -0400
Organization: The Ohio State University
Message-ID: <3876g6$aaj@junior.wariat.org>
References: <384doc$p0j@junior.wariat.org>
PASTA PUTTANESCA from Italian Cooking at the Academy
1/4 C plus 1 tbs. olive oil
2 tbs. butter
1/2 C minced onion
2 tbs. minced garlic
2 1/2 C peeled, seeded, and chopped tomatoes
2 oz. anchovies, minced
1/2 tsp. hot red-pepper flakes
1 tbs. capers
1 C unpitted Calamata olives
1/4 C julienned prosciutto (optional)
1 lb. dried spaghetti
1 tbs. minced parsley
Heat 1/4 cup olive oil and the butter in a large skillet over low heat. When
butter foams, add onion and garlic; saute slowly until very soft, about 10
minutes. Add tomatoes; simmer 10 minutes. Add anchovies and pepper flakes;
cook 1 minute. Stir in capers, olives, and prosciutto (if used).
Bring a large pot of salted water to a boil. Add remaining tablespoon olive
oil and sphagetti and cook until pasta is just tender. Drain thoroughly and
add to sauce in skillet. Toss together well and serve immediately, garnished
with minced parsley.
Serves 4.