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Monday, January 30, 2012

Spaghetti with puttanesca


Spaghetti with puttanesca
A spicy Sicilian pasta sauce that gets its edge from capers and olives.

1⁄2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1⁄2 fresh hot red chili, seeded and minced
11⁄2lb (680g) ripe tomatoes,
skinned, seeded, and chopped
1 cup pitted and chopped Kalamata olives
6 canned anchovy fillets,
drained and finely chopped
3 tbsp capers, drained and rinsed
1lb (450g) spaghetti
2 tbsp chopped parsley
Heat the oil in a medium saucepan over low heat. Add garlic and chili and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat. Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken. Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain. Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.Good wIth A glass of full-bodied red wine.

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