Spaghetti Alla Putanesca Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Olive oil,
3: Garlic cloves, minced
3: Anchovy fillets, chopped
14 ounce: Italian plum tomatoes, (canned), including liquid
1 cup: Pitted black olives, sliced
1/4 cup: Capers,
1 lbs: Spaghetti,
Chopped parsley,
Directions:
In a skillet, heat oil. Add garlic and anchovies; cook over low heat
until almost melted. Chop tomatoes; add to skillet. Stir in olives
and capers; cook for 5 minutes. Cook spaghetti according to package
directions; drain. Add tomato mixture and mix well. Sprinkle with
chopped parsley and serve immediately. Makes 4 to 6 servings.
QUICK & EASY PASTA RECIPES (March 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp
until almost melted. Chop tomatoes; add to skillet. Stir in olives
and capers; cook for 5 minutes. Cook spaghetti according to package
directions; drain. Add tomato mixture and mix well. Sprinkle with
chopped parsley and serve immediately. Makes 4 to 6 servings.
QUICK & EASY PASTA RECIPES (March 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp
Tags
Pasta