Puttanesca

SteO153 said:

Staycalm ha scritto:

Quoted message said:

I used to cook this a lot but it's been a few years. I used another

recipe

Quoted message said:

(can't even remember how I did it before) and it wasn't very nice.
Anyone have a tried and true tasty recipe?

Liz

"spaghetti puttanesca"

1.3 pounds [600g] of spaghetti
1.8 ounces [50g] of butter
3 tablespoons of extra virgin olive (evo) oil
3 cloves of garlic (in slices)
7 ounces [200g] of stoned *black* olives
1 tablespoon of capers
some tomatos without skin and cut in little stripes
1 tablespoon of minced parsley
6 anchiovies

put in a pan the butter, the evo oil, the garlic and the anchiovies.
when the garlic makes brown (but not burnt) admix the olives, the
capers
and the stripes of tomatos. cook the sauce for 15 second blending.
cook the spaghetti, then put it in a dish and add the sause and the
parsley.
then serve it!

ciao

My recipe is similar but adds both sun dried and plum tomatoes, red
wine, red pepper flakes, balsamic vinegar, sage, black pepper for a
spicy puttanesca. Though the essence of puttanesca is simplicity, and
ease of preparation, made from ingredients a 'working women' would have
on hand, in the kitchen without the need to go shopping after a hard
nights 'work'. I have had it in Italy with just tomatoes, oil packed
anchovy, garlic and olives sauted together and served over pasta.
Sometimes a chopped onion is substituted for the olives.

2 ounces olive oil packed anchovy fillets, undrained

6 garlic cloves, crushed

35 ounce can of plum tomatoes

2 tbs. sun dried tomatoes

2 & 1/2 ounce jar of capers, drained

1/2 cup pitted, coarsely chopped black olives

1/2 cup dry red wine

crushed red pepper flakes

sage, whole leaf if possible

2 tbs. balsamic vinegar (add a pinch of sugar if using inexpensive
balsamic)

freshly ground black pepper

Place the anchovies and garlic in a heavy medium sized sauce pan. Mash
thoroughly into a paste.

Add the tomatoes, capers, and olives and stir over medium heat. Reduce
the heat to low and add the remaining ingredients; simmer, uncovered,
for 1 hour. Taste and adjust the seasonings, serve over cooked
spaghetti.
---
JL

Quoted message said:

steo153

"Doug Kanter" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

By the way, now that some people have provided recipes and tips, try the
sauce over a piece of grilled tuna, marlin or swordfish. To die for.

Great idea!
Pan

"Liz W" <[email hidden]> wrote in message
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Quoted message said:

I've actually tried Puttanesca with green olives, which is probably
sacrilegious, but I liked it!!

Liz W

Both are fine in my book. I like to use both which adds a great deal of
taste to the dish.

Charlie