Spaghetti putana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Oil-packed anchovies | |
| ½ | cup | Milk |
| Salt | ||
| 1 | dash | Extra-virgin olive oil; plus |
| ½ | cup | Extra-virgin olive oil |
| 1 | pounds | Spaghetti |
| 1 | can | Whole tomatoes -; (28 oz) |
| 25 | Garlic cloves; peeled | |
| 1 | Hot green or red chiles - (to 2); chopped | |
| 18 | Colossal green olives; Sicilian-style or | |
| Other large green olives | ||
| 18 | Kalamata olives | |
| ½ | cup | Coarsely chopped parsley |
| ½ | cup | Feta cheese; crumbled |
| Freshly ground black pepper | ||
Directions
Cover anchovies with milk in bowl and set aside to soak 15 minutes to 1 hour (up to 8 hours). Bring large pot water to boil. Add 1 teaspoon salt, dash olive oil, then spaghetti and cook until just tender to the bite, 7 to 10 minutes. Drain anchovies and chop. Drain tomatoes, reserving liquid, and cut each into quarters, reserving juices. Heat remaining ½ cup olive oil in saucepan over medium heat, add garlic cloves and saute 5 minutes. Add anchovies and cook 1 minute. Add chiles and cook 1 minute, then add tomatoes and saute 5 minutes. Add reserved tomato liquid and simmer 2 to 3 minutes longer. Toss together pasta and sauce. Add parsley and feta cheese and mix well. Remove from heat and add salt and pepper to taste. Yields 4 servings.
Each serving: 828 calories; 1320 mg sodium; 17 mg cholesterol; 37 grams fat; 105 grams carbohydrates; 22 grams protein; 2.71 grams fiber Recipe Source: Los Angeles Times - 11-04-1998 Recipe from "Longhi's" by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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