Staycalm ha scritto:
> I used to cook this a lot but it's been a few years. I used another recipe
> (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

steo153