SteO153 wrote:

> 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

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

>
>
> steo153