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1995-09-27
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From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
Subject: Fusilli with Puttanesca Sauce
Date: 6 Dec 1994 10:43:18 -0500
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <3c20qm$62p@junior.wariat.org>
FUSILLI WITH PUTTANESCA SAUCE
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 4 to 6 servings
By the way, rumer has it that puttanesca (which, forgive my italian, has
something to do with the world's oldest profession,) is called that because
the simularity of taste between the two items.
2 1/2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1/4 cup Gaeta or Kalamata olives, pitted and roughly chopped
1 tablespoon drained capers
Chopped fresh hot pepper or crushed red pepper flakes to taste
Salt to taste
1/4 cup roughly chopped fresh basil leaves
1 pound fusilli (spiral-shaped) pasta, cooked, drained
1. Using a paring knife, cut the stem end from the tomatoes. Drop them into
boiling water 20 seconds and them immediately into ice water. The peel will
come off easily. Slice across the tomato and remove the seeds. Coarsely
chop.
2. Put the olive oil and garlic in a medium skillet. Cook briefly over
medium heat. Add the tomatoes, olives, capers, hot pepper and salt to
taste. Cook briefly just to heat through. Add the basil and toss
immediately with hot pasta.