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1995-09-27
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From: robert.foster@nashville.com (Robert Foster)
Newsgroups: rec.food.recipes
Subject: Spaghetti alla Puttanesca
Date: 7 Aug 1995 12:20:36 -0500
Organization: University of Minnesota
Message-ID: <000006D700000D5D@nashville.com>
I found this recipe in my database & hope that it's what your looking for. I
have not tried this recipe, therefore, I can not answer any questions about
it. Enjoy!
---------- Recipe via Meal-Master (tm) v8.02
Title: Spaghetti Alla Puttanesca
Categories: Main dish
Yield: 4 servings
1 lb Spaghetti
3 tb Extra Virgin Olive Oil
1/4 c Chopped Onions
1 ea Whole Clove of Garlic
2 ea Anchovy Fillets
1 ea Fresh Chili Pepper
4 ea Ripe Plum Tomatoes
2 ea Fresh Basil Leaves
1 tb Fresh Italian Parsley
1 tb Capers
12 ea Pitted Black Olives
1 x Reggiano Parmigiano cheese
If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
Cook spaghetti in large pot of salted water until 'al dente'. Heat olive
oil in a large, heavy saucepan and saute onions and garlic until onions
soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and
capers. Stir and cook gently for 8 minutes. Discard garlic clove, add
olives, and cook just until heated. Serve hot over hot cooked spaghetti.
Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves
4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette,
91/02/06.