Side Pannel
La Forchetta's Puttanesca
La Forchetta's Puttanesca
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Appetizers
Ingredients List
- 2 c Garlic ; finely minced
- 2 tb Olive oil; extra virgin
- 2 Anchovies
- 4 Capers
- 6 Black olives; sliced
- 4 Mushrooms ; sliced
- 2 Plum tomatoes ; largely dic
- Italian herb ; blend to tas
- 1 tb Oregano
- 1 tb 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 1 1/2 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)
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 1 1/2 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)
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