On 30 Jun 2005 09:55:55 -0700, "
> wrote:

>Hi, does anyone have a good spagetti recipe? Also, what is the best
>commercial brand spagetti sauce? I find that some of the commercial
>brands are bit too acidic and spicy for my tastes.

This is a good 'ol standby I've been using for years.
It takes about 20 minutes to make.


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Pasta Puttanesca

pasta, sauces

1 pound spaghetti
2 2-1/2 pound cans peeled Italina plum tomatoes
1/4 cup olive oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes; or to taste
1/2 cup tiny black Nicoise olives
1/4 cup drained capers
4 cloves garlic; peeled, chopped
8 anchovy fillets; coarsely chopped
1/2 cup Italian parsley; chopped

Bring 4 quarts water to a boil in a large pot. Stir in the spaghetti.
cook until tender but still firm. Drain immediately when done and
transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise
into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil. Keep
the sauce at a full boil and add remaining ingredients except pasta,
one at a time. stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until
sauce has thickened to your liking.
Serve immediately over hot pasta and garnish with additional chopped
parsley.

I have also used pitted canned black olives in a pinch.

It is not known whether the Italian ladies of the night (the puttane)
who gave their name to this racy pasta sauce did so because they were
short of time or cash or both. In any case, puttanesca is quick and
cheap.

Contributor: The Silver Palate Cookbook

Yield: 4 servings


** Exported from Now You're Cooking! v5.66 **

Koko
A Yuman being on the net
(posting from San Diego)