|Name:||Putanesca Sauce||Contributor:||Dick Taylor|
|Description:||Putanesca sauce for pasta||Posted:||2002-03-19|
|Key words:||anchovies, olives, garlic, tomato||Category:||Sauces|
|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
|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.
> > >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.