Puttanesca A La Andys Colonial Tavern Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
3 Cloves: garlic, minced
35 ounce: Peeled Italian plum tomatoes seeded, drained & roughly chopped
1 tbsp: Capers, well rinsed
2/3 cup: Oil-cured black olives, pitted and roughly chopped
1/2 tsp: Dried red pepper flakes,
1 tsp: Dried basil,
1 tsp: Dried oregano,
1/8 tsp: Freshly ground black pepper,
Salt, to taste
1 lbs: Spaghetti,
2 tbsp: Minced fresh parsley leaves,
Directions:
Heat the oil in a nonreactive large saucepan over medium heat. Add the
garlic, stir, remove the pan from the heat, and allow the hot oil to
turn the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes,
capers, olives, red pepper flakes, basil, oregano, and black pepper,
return to medium-low heat, and simmer for 10 minutes. Taste the sauce
and add salt and pepper if needed. Reduce the heat to very low. Cook
the spaghetti in plenty of well-salted, boiling water until al dente;
drain. Toss the spaghetti with the sauce, sprinkle on the fresh
parsley, and serve.
From The New York Cookbook by Molly ONeill.
Source from luhu.jp
garlic, stir, remove the pan from the heat, and allow the hot oil to
turn the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes,
capers, olives, red pepper flakes, basil, oregano, and black pepper,
return to medium-low heat, and simmer for 10 minutes. Taste the sauce
and add salt and pepper if needed. Reduce the heat to very low. Cook
the spaghetti in plenty of well-salted, boiling water until al dente;
drain. Toss the spaghetti with the sauce, sprinkle on the fresh
parsley, and serve.
From The New York Cookbook by Molly ONeill.
Source from luhu.jp