Winter Greens Puttanesca

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Try this Winter Greens Puttanesca recipe, or contribute your own.


Greshly ground black pepper,
Coarsely grated Parmesan
1 cn Anchovies, drained (2 oz)
8 oz Rigatoni or other wide-tube
1 c Pitted imported olives
2 Roasted bell peppers
6 c Tender fresh spinach or
1/3 c Extra-Virgin Olive Oil
1 lg Garlic clove, finely minced

Original recipe makes 6 Servings



When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if its very well wrapped in plastic. As it may be expensive, consider that youve made a worthwhile investment. 1. Cut roasted peppers lengthwise into 1/4" strips. 2. Coarsely chop the olives. 3. Place the spinach or arugula in a large bowl. Sprinkle with minced garlic and season generously with black pepper. Add the pepper strips and chopped olives. Toss everything together well. 4. Cut anchovies in half crosswise and add to spinach mixture. Toss the mixture with olive oil. 5. Before serving, bring a large pot of salted water to a boil and cook the pasta until AL DENTE. Drain pasta and rinse under warm water to remove excess starch; toss with the spinach mixture. Serve immediately, sprinkled with coarsely grated Parmesan cheese, if desired. Per serving: 330 calories, 17 grams fat, 7 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File

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