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Spaghetti Alla Putanesca (Spaghetti with Olives and Anchovi
2 Servings
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Spaghetti Alla Putanesca (Spaghetti with Olives and Anchovi Ingredients
4
Garlic
cloves, minced
4 Flat
anchovy
fillets,
1/2 ts Dried hot
red pepper flakes
6 Mediterranean-style
1/4 c
Olive oil
2 ts Drained bottled
caper
s
1/3 c Minced fresh
parsley
leaves
1/2 lb Spaghetti
4
Drain
ed canned Italian
2 tb Freshly
grate
d Romano or
1 c The juice
Instructions for Spaghetti Alla Putanesca (Spaghetti with Olives and Anchovi
In a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano. Serves 2 to 4. Start timing when ingredients begin to sizzle. I use a cleaver to mince ingredients; I mince the anchovies and olives together. I chop the capers if they are large (approx .75mm) and leave them whole if they are small. If I use bottled capers it is very important to drain (I squeeze them) the capers, else they overpower everything; if I use salt packed capers I soak them in a strainer suspended in water to remove much of the salt. 1 tablespoon of garlic (minced) seems to do the trick "OK". Recipe by: Grace Adams Posted to Kitmailbox by GAdams1350@aol.com on Apr 28, 1997
Main Ingredient:
Olives
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Anchovy
Caper
Garlic
Olive Oil
Parsley
Red Pepper Flakes
Olive oil
Garlic
Parsley
Romano
Spaghetti
Olives
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