Pasta Ala Puttanesca Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Spaghetti, linguini, or
Other pasta of your choice,
2 can: Peeled italian tomatoes,
1/4 cup: Olive oil,
1 tsp: Oregano,
1/8 tsp: Dried red pepper flakes,
1/2 cup: Tiny black Nicoise olives,
1/4 cup: Drained capers,
4 centiliter: Garlic, peeled and minced
8: Anchovie filets, chopped
1/2 cup: Chopped parsley,
2 tbsp: Salt,
Directions:
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti.
Cook until tender but still firm. Drain, and transfer to heated
plates.
2. While spaghetti is cooking, drain the tomatoes, cut them cross-
wise 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.
3. Reduce heat 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 parsley.
Source: The Silver Palate Cookbook
Source from luhu.jp
Cook until tender but still firm. Drain, and transfer to heated
plates.
2. While spaghetti is cooking, drain the tomatoes, cut them cross-
wise 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.
3. Reduce heat 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 parsley.
Source: The Silver Palate Cookbook
Source from luhu.jp