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  1. #1
    Join Date
    Feb 2011
    Grafton, Ohio

    Red face Pasta Puttanesca

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    8-10oz spaghetti
    few drops of Extra Virgin Olive Oil (EVOO)

    2 cloves garlic, finely chopped
    2oz anchovies, drained
    6oz pitted black olives, chopped
    1 fresh red chilli, de-seeded and chopped
    1 heaped tablespoon capers, drained
    1lb tomatoes, skinned and chopped
    1 rounded tablespoon tomato puree
    1 dessertspoonful chopped fresh basil
    2 tablespoons EVOO
    salt and pepper

    To garnish:- chopped fresh basil and lots of freshly grated Parmesan Cheese

    To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper - but no salt because of the anchovies.

    Turn the heat to low and let the sauce simmer very gently without a lid for 40mins, by which time it will have reduced to a thick mass, with very little liquid left.

    While the sauce is cooking, bring some water to a gentle simmer in a pan for the spaghetti. Add a few drops fo olive oil and salt and then add the spaghetti. Time it so that the spaghetti is cooked at the same time as the sauce is done. Stir the spaghetti well to make sure that it does clog together.

    After that, drain the spaghetti in a colander, and return it to the saucepan. Toss the sauce in it, adding the basil. Mix thoroughly and serve in well-heated bowls with lots of grated parmesan cheese to sprinkle over.
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    Last edited by kazzy220; 01-19-2013 at 02:41 PM.

  2. #2

    Thank you so much for this recipe! I love puttanesca but have never made it ..just bought it in a jar.

  3. #3

    Have never even heard of it so this will be interesting to make.

  4. #4

    Re: Pasta Puttanesca

    [MENTION=3]kazzy220[/MENTION] I almost made this last night. I didnt pay attention to the anchovies when I put them in the pan tho and they had bones in them. I just tossed it and will try again after I go to the store to buy more since there was no way to get them back out. Is this normal for anchovies to have bones that need removed before cooking? I have never used them before so this is all new to me.

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