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

"SteO153" > wrote in message
...
> 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

If the person you're with finds words to have aphrodisiac qualities (as any
sentient being should), you could explain the meaning of the name, and plan
on not leaving the house after dinner. :-)

In article >,
"Doug Kanter" > wrote:

> "SteO153" > wrote in message
> ...
> > 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
>
> If the person you're with finds words to have aphrodisiac qualities (as any
> sentient being should), you could explain the meaning of the name, and plan
> on not leaving the house after dinner. :-)
>
>

<lol>
I was wondering when someone was going to come out with that!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "SteO153" > wrote in message
>> ...
>> > 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
>>
>> If the person you're with finds words to have aphrodisiac qualities (as
>> any
>> sentient being should), you could explain the meaning of the name, and
>> plan
>> on not leaving the house after dinner. :-)
>>
>>
>
> <lol>
> I was wondering when someone was going to come out with that!


It's a nasty job, but somebody's gotta do it. Remember the "what's your
favorite taste" discussion that I inadvertently hijacked a month or so ago?

In article >,
"Doug Kanter" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Doug Kanter" > wrote:
> >
> >> "SteO153" > wrote in message
> >> ...
> >> > 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
> >>
> >> If the person you're with finds words to have aphrodisiac qualities (as
> >> any
> >> sentient being should), you could explain the meaning of the name, and
> >> plan
> >> on not leaving the house after dinner. :-)
> >>
> >>
> >
> > <lol>
> > I was wondering when someone was going to come out with that!
>
>
> It's a nasty job, but somebody's gotta do it. Remember the "what's your
> favorite taste" discussion that I inadvertently hijacked a month or so ago?
>
>

I think I missed that thread. ;-D
If it went "there", I might have to go google it for entertainment!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > In article >,
>> > "Doug Kanter" > wrote:
>> >
>> >> "SteO153" > wrote in message
>> >> ...
>> >> > 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
>> >>
>> >> If the person you're with finds words to have aphrodisiac qualities
>> >> (as
>> >> any
>> >> sentient being should), you could explain the meaning of the name, and
>> >> plan
>> >> on not leaving the house after dinner. :-)
>> >>
>> >>
>> >
>> > <lol>
>> > I was wondering when someone was going to come out with that!
>>
>>
>> It's a nasty job, but somebody's gotta do it. Remember the "what's your
>> favorite taste" discussion that I inadvertently hijacked a month or so
>> ago?
>>
>>
>
> I think I missed that thread. ;-D
> If it went "there", I might have to go google it for entertainment!

"There" is *exactly* where it went. A few (literally) stuffed shirts got
upset with my response. But, the OP didn't specify food, just favorite
taste. I got slammed for being honest. What a world.

In article >,
"Doug Kanter" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Doug Kanter" > wrote:
> >
> >> "OmManiPadmeOmelet" > wrote in message
> >> ...
> >> > In article >,
> >> > "Doug Kanter" > wrote:
> >> >
> >> >> "SteO153" > wrote in message
> >> >> ...
> >> >> > 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
> >> >>
> >> >> If the person you're with finds words to have aphrodisiac qualities
> >> >> (as
> >> >> any
> >> >> sentient being should), you could explain the meaning of the name, and
> >> >> plan
> >> >> on not leaving the house after dinner. :-)
> >> >>
> >> >>
> >> >
> >> > <lol>
> >> > I was wondering when someone was going to come out with that!
> >>
> >>
> >> It's a nasty job, but somebody's gotta do it. Remember the "what's your
> >> favorite taste" discussion that I inadvertently hijacked a month or so
> >> ago?
> >>
> >>
> >
> > I think I missed that thread. ;-D
> > If it went "there", I might have to go google it for entertainment!
>
> "There" is *exactly* where it went. A few (literally) stuffed shirts got
> upset with my response. But, the OP didn't specify food, just favorite
> taste. I got slammed for being honest. What a world.
>
>

Prudes. <lol>
Food and sex. What other inexpensive and legal entertainments do we
have?????
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Doug Kanter" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Doug Kanter" > wrote:
> >
> >> "OmManiPadmeOmelet" > wrote in message
> >> ...
> >> > In article >,
> >> > "Doug Kanter" > wrote:
> >> >
> >> >> "SteO153" > wrote in message
> >> >> ...
> >> >> > 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
> >> >>
> >> >> If the person you're with finds words to have aphrodisiac qualities
> >> >> (as
> >> >> any
> >> >> sentient being should), you could explain the meaning of the name, and
> >> >> plan
> >> >> on not leaving the house after dinner. :-)
> >> >>
> >> >>
> >> >
> >> > <lol>
> >> > I was wondering when someone was going to come out with that!
> >>
> >>
> >> It's a nasty job, but somebody's gotta do it. Remember the "what's your
> >> favorite taste" discussion that I inadvertently hijacked a month or so
> >> ago?
> >>
> >>
> >
> > I think I missed that thread. ;-D
> > If it went "there", I might have to go google it for entertainment!
>
> "There" is *exactly* where it went. A few (literally) stuffed shirts got
> upset with my response. But, the OP didn't specify food, just favorite
> taste. I got slammed for being honest. What a world.
>
>

Oy! Can't google the thread.
What was the exact title?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

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