La forchetta's puttanesca

Yield: 1 Servings

Measure Ingredient
2 cups Garlic ; finely minced
2 tablespoons Olive oil; extra virgin
2 eaches Anchovies
4 eaches Capers
6 eaches Black olives; sliced
4 eaches Mushrooms ; sliced
2 eaches Plum tomatoes ; largely dic
1 x Italian herb ; blend to tas
1 tablespoon Oregano
1 tablespoon Red wine.

Greetings! While I eat anchovies in small, infrequent amounts but I do succumb to the temptation from time to time. For Susan, Carol and all anchovy with pasta lovers, here is my entry. A variation has been posted earlier but mine is the one which has earned me > rave reviews. Enjoy. (By the way, Susan, did you ever catch my posting of my mussel recipe?) (Each serves one to 1½ persons so adjust accordingly, with individual taste in mind.) 1 serving a thick pasta, like fettacine or thick spaghetti or pasta of choice. In a large skillet, saute garlic in the olive oil slowly until limp. Add herbs and saute until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately. Serve with a dark green salad and a good red wine. An sprinkle of romano & parm.

cheese.

Similar recipes