Date: 1 Sep 1993 18:49:33 GMT
Here is my favorite Puttanesca recipe, it is from Gourmet Magazine.
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We would like to offer a wonderful pasta recipe that we have not yet
seen in your pages. It can be prepared in a jiffy (indeed its name
is alleged to come from the fact that Italian prostitutes prepared it
between assignations). The anchovies are recommended by the chef of
a Neapolitan trattoria, and tradition has it that they are
indispensable.
SPAGHETTI ALLA PUTTTANESCA (Spaghetti with Olives and Anchovies)
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup olive oil
1/3 cup minced fresh parsley leaves
4 drained canned Italian tomatoes, chopped fine, including 1/3
cup of the juice
4 flat anchovy fillets, drained and minced
6 Mediterranean-style brine-cured black olives, minced
2 teaspoons drained bottled capers
1/2 pound spaghetti
2 tablespoons freshly grated Romano or Parmesan
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.
Deborah W. Hobson and Emmet I. Robbins
Toronto, ONT. Canada
"Spaghetti Alla Puttanesca." Gourmet Magazine, "Sugar and Spice: 20
Favorites," June 1991, pg 132.
GWS Notes: 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 cappers it is
VIMP 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 tblspn of garlic
(minced) seems to do the trick "OK".
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