On Jan 27, 7:19*am, bigwheel >
wrote:
> PASTA PUTTANESCA (literally "Pasta in the Style of the Prostitute")
> This come from my dearly departed friend from Salt Lake City, Utah Wendy
> Hufnagle aka ~W. Give it a try sometime. It so good it will make you
> want to slap somebody's mama.
>
> bigwheel
>
> Agent ~W said this >(quote)<
>
> This is my spin:
>
> 1-2 bunches fresh basil, unwashed, leaves rolled and julienned (I like
> lots!)
> 1 1/4 - 1 1/2 c good quality olive oil
> 3 c or more tomatoes, cherry or Roma, but at least vine-ripened, not
> hothouse
> mashed anchovy filets (I use probably 12-14) to taste, or anchovy paste
> to taste (really, they're not overpowering, very mellow in the finished
> product, not fishy)
> one entire bulb (not clove) of garlic, peeled and chopped or pressed
> 1 1/2 c good quality Greek black olives, pitted (do not use canned!)
> dash of red pepper flakes (optional)
> freshly ground black pepper to taste (optional)
> julienned roasted red pepper to taste (optional)
> capers (optional...not too many, the anchovies make it plenty salty)
> @ 12 oz. dried pasta*
> freshly grated Parmigianno-Reggiano cheese
>
> In a covered casserole, mix the olive oil, garlic and black olives. The
> olives can be easily pitted just by squeezing them between your fingers.
> If using cherry tomatoes, cut in half. Any larger tomatoes cut into
> small
> wedges. Add along with the anchovies or anchovy paste and basil leaves,
> and any other optional ingredients you decide to add. Mix in the morning
> on a sunny summer day and leave it to sit outside in the warm sun all
> day in a covered casserole. In the spring or fall, it can be 'cooked' in
> a warm
> sunny spot in front of a closed window. It can also be warmed in a slow
> oven until heated through. You don't want it to be hot.
>
> Cook your pasta al dente and drain. Pour sauce over, add parmesan cheese
> to taste, and serve with good crusty bread to mop up the extra sauce.
> Leftovers keep well under refrigeration for 1 week. Just warm to serve.
> The flavors just keep improving. Remember, never serve hot.
>
> *Use a pasta such as shells, bowtie, orecchiette or even
> penne...something that will soak up and hold the sauce. I think this is
> a very sensual, sexy dinner for two people to share with a good bottle
> of wine. Don't cut the bread, just rip pieces off...the jagged edges
> catch the sauce better.
>
> I do all the things I have listed as optional, but it's a matter of
> taste.
> Try the sun method if you can...I think it tastes better, but it may be
> all
> in my head. ~W
>
> --
> bigwheel

You forgot the boiled chicken.