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Puttanesca I
"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti." Original recipe yield: 4 servings.
INGREDIENTS:
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
8 ounces pasta
DIRECTIONS:
Heat oil in a skillet over low heat. Add garlic, and saute until golden. Add sieved tomatoes, and cook 5 minutes.
Stir in anchovies, and then tomato paste. Add capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
While the sauce is simmering, cook pasta in a large pot of boiling salted water. Drain. Toss with sauce, and serve.
Rating: 0/0
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