La forchetta's puttanesca *** (gwjj62b)
1 Servings
Ingredients
| Quantity | 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. |
Directions
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 >> enhances the dish. Even my husband likes this recipe! ENJOY! FROM: CECILIA HEIGHT (GWJJ62B)