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

"Staycalm" > wrote in message
u...
>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
>

I had the same experience as you. Based on advice from a local chef who
*does* make it well, most problems begin with the particular olives. He said
it's like choosing wine that you plan to cook with: If it's not good enough
to drink, it's not good enough to cook with. Does your supermarket have an
"olive bar", where you can buy small amounts of various olives? If so, find
an olive (preferably black) that you could eat all day long, and use those
in the dish. I found one that's marinated in red wine, and has very little
of the bitterness of vinegar-cured olives. It works well.

"Doug Kanter" > wrote in message
...
>
> "Staycalm" > wrote in message
> u...
>>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
>>
>
> I had the same experience as you. Based on advice from a local chef who
> *does* make it well, most problems begin with the particular olives. He
> said it's like choosing wine that you plan to cook with: If it's not good
> enough to drink, it's not good enough to cook with. Does your supermarket
> have an "olive bar", where you can buy small amounts of various olives? If
> so, find an olive (preferably black) that you could eat all day long, and
> use those in the dish. I found one that's marinated in red wine, and has
> very little of the bitterness of vinegar-cured olives. It works well.

I seem to remember Jamie Oliver saying that unpitted olives are the best. I
can't remember if that was to do with texture or flavour. Probably a bit of
both.

I've actually tried Puttanesca with green olives, which is probably
sacrilegious, but I liked it!!

Liz W

"Liz W" > wrote in message
...
>
> "Doug Kanter" > wrote in message
> ...
>>
>> "Staycalm" > wrote in message
>> u...
>>>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
>>>
>>
>> I had the same experience as you. Based on advice from a local chef who
>> *does* make it well, most problems begin with the particular olives. He
>> said it's like choosing wine that you plan to cook with: If it's not good
>> enough to drink, it's not good enough to cook with. Does your supermarket
>> have an "olive bar", where you can buy small amounts of various olives?
>> If so, find an olive (preferably black) that you could eat all day long,
>> and use those in the dish. I found one that's marinated in red wine, and
>> has very little of the bitterness of vinegar-cured olives. It works well.
>
> I seem to remember Jamie Oliver saying that unpitted olives are the best.
> I can't remember if that was to do with texture or flavour. Probably a bit
> of both.
>
> I've actually tried Puttanesca with green olives, which is probably
> sacrilegious, but I liked it!!
>
> Liz W
>
>
>

I don't know if the olive's color matters as much as the taste. Too much
vinegar and the dish might be up to par (according to personal taste). They
have to behave politely with the other ingredients.

"Doug Kanter" > ha scritto nel messaggio
...
>
> "Liz W" > wrote in message
> ...
>>
>> "Doug Kanter" > wrote in message
>> ...
>>>
>>> "Staycalm" > wrote in message
>>> u...
>>>>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
>>>>
>>>
>>> I had the same experience as you. Based on advice from a local chef who
>>> *does* make it well, most problems begin with the particular olives. He
>>> said it's like choosing wine that you plan to cook with: If it's not
>>> good enough to drink, it's not good enough to cook with. Does your
>>> supermarket have an "olive bar", where you can buy small amounts of
>>> various olives? If so, find an olive (preferably black) that you could
>>> eat all day long, and use those in the dish. I found one that's
>>> marinated in red wine, and has very little of the bitterness of
>>> vinegar-cured olives. It works well.
>>
>> I seem to remember Jamie Oliver saying that unpitted olives are the best.
>> I can't remember if that was to do with texture or flavour. Probably a
>> bit of both.
>>
>> I've actually tried Puttanesca with green olives, which is probably
>> sacrilegious, but I liked it!!
>>
>> Liz W
>>
>>
>>
>
> I don't know if the olive's color matters as much as the taste. Too much
> vinegar and the dish might be up to par (according to personal taste).
> They have to behave politely with the other ingredients.

Better black, sweet olives, because capers and anchovies are very salted!
The black colour is better because also capers are green!
Cheers
Pandora
>
>

Doug Kanter wrote:
> "Liz W" > wrote in message
> ...
>
>>"Doug Kanter" > wrote in message
...
>>
>>>"Staycalm" > wrote in message
m.au...
>>>
>>>>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
>>>>
>>>
>>>I had the same experience as you. Based on advice from a local chef who
>>>*does* make it well, most problems begin with the particular olives. He
>>>said it's like choosing wine that you plan to cook with: If it's not good
>>>enough to drink, it's not good enough to cook with. Does your supermarket
>>>have an "olive bar", where you can buy small amounts of various olives?
>>>If so, find an olive (preferably black) that you could eat all day long,
>>>and use those in the dish. I found one that's marinated in red wine, and
>>>has very little of the bitterness of vinegar-cured olives. It works well.
>>
>>I seem to remember Jamie Oliver saying that unpitted olives are the best.
>>I can't remember if that was to do with texture or flavour. Probably a bit
>>of both.
>>
>>I've actually tried Puttanesca with green olives, which is probably
>>sacrilegious, but I liked it!!
>>
>>Liz W
>>
>>
>>
>
>
> I don't know if the olive's color matters as much as the taste. Too much
> vinegar and the dish might be up to par (according to personal taste). They
> have to behave politely with the other ingredients.
>
>
Having never tried this before[or even heard of it]. After experimenting
tonight ( disaster) the chooks even turned their noses(beaks) up at the
outcome. But looks a fine bit of tucker .
Any more tips greatly appreciated.

--

Making news on CNA this week:

* John Howard's IR laws already hurting workers, as a man strains
his back trying to lift a copy of the act.

* The success of the movie 'Doom' prompts Vin Diesel to take on the
role of Pacman.

* And the ABC dismisses allegations of being biased as "typical
Liberal party lies".

This week's CNA is brought to you by the new production of 'Les
Miserables', premiering in the streets of Paris.

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

"OmManiPadmeOmelet" > wrote in message
...


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

"your favorite flavor?", on 10/19/2005. Author: alejandro de tacobell. May
or may not be his, her or its real name. :-)

In article >,
"Doug Kanter" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
>
> >
> > Oy! Can't google the thread.
> > What was the exact title?
> > --
> > Om.
>
> "your favorite flavor?", on 10/19/2005. Author: alejandro de tacobell. May
> or may not be his, her or its real name. :-)

Thanks. ;-)
That was pretty funny!
I'm surprised the thread did not last longer, and only had one entry by
Shel'.
--
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
>> ...
>>
>>
>> >
>> > Oy! Can't google the thread.
>> > What was the exact title?
>> > --
>> > Om.
>>
>> "your favorite flavor?", on 10/19/2005. Author: alejandro de tacobell.
>> May
>> or may not be his, her or its real name. :-)
>
> Thanks. ;-)
> That was pretty funny!
> I'm surprised the thread did not last longer, and only had one entry by
> Shel'.

Sheldon was in way over his head in that thread, and not in a good way.

"Staycalm" > wrote in message
u...
>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


I found this recipe after having Pasta Puttanesca in an Italian restaurant
(I remembered the ingredients they listed - for a change)

2 tablespoons extra virgin olive oil
1 onion-finely chopped
2 cloves garlic-finely chopped
4 anchovy fillets-chopped
1 small red chili-deseeded and finely chopped, or use the 'fresh' chili in a
jar

2 teaspoons capers-rinsed, drained and squished
8 pitted black olives-quartered
400gm tin tomatoes-chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper


200g spaghetti


Heat the oil in a frying pan over a medium heat and cook the onion for 5
minutes, stirring occasionally. Add the garlic and anchovies and cook for a
minute, stirring to break up the anchovies. Add the chili, capers, olives,
tomatoes, salt and pepper, and bring to the boil. Reduce the heat to
medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta. duh

By the way, now that some people have provided recipes and tips, try the
sauce over a piece of grilled tuna, marlin or swordfish. To die for.

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

"Doug Kanter" > ha scritto nel messaggio
...
> By the way, now that some people have provided recipes and tips, try the
> sauce over a piece of grilled tuna, marlin or swordfish. To die for.

Great idea!
Pan

"Liz W" > wrote in message
...
>
>
> I've actually tried Puttanesca with green olives, which is probably
> sacrilegious, but I liked it!!
>
> Liz W

Both are fine in my book. I like to use both which adds a great deal of
taste to the dish.

Charlie