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| Name: | Putanesca Sauce | Contributor: | Dick Taylor |
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| Description: | Putanesca sauce for pasta | Posted: | 2002-03-19 |
| Key words: | anchovies, olives, garlic, tomato | Category: | Sauces |
| ID: | 608 | Updated: | 2006-04-03 10:08:03 |
| Ingredients: | 14 - 16 oz crushed tomatoes
4 cloves of garlic, halved 4 or 5 anchovy filets, chopped 3 tsp olive oil 10 - 12 black olives, stoned and coarsley chopped 2 Tbsp capers, soaked and drained 2 Tbsp Italian parsley, chopped 1/2 to 1 small red chili, chopped salt |
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| Preparation: | In a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork.
Add the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally. Add the parsley and cook for a couple minutes more. Done! |
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| Notes: | The Development:
> > >Rick wrote: > > > > ...I had a Caesar salad with imported salt-cured anchovies, a > > > > pasta dish (Pesce Putanesca... > > > HMarc wondered: > > >Enlighten me, would that be "whore fish"? :-) > > Rick McKee: > > Absolutely! Pasta Putenesca is so named for the ladies of the > > evening...spicy, exotic, thrilling. Satisfying your every hunger! 8^) > > The traditional Italian dinner is slow cooked, lovingly and carefully > all day, by the chapped and worn hands of an Oh So Attentive Wife and > Mother, who has nothing more important to do than to care for the needs > of her darling family. > > Putanesca is so called because it's fast and easy. > > Martin |
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