Pasta Puttanesca
X-Posted to cooking and with some minor (and non-instructional) commentary to elcooks
1 lb spaghetti
1/4 C. olive oil
2 cans Italian plum tomatoes, drained and chopped
1/2 C. small pitted olives
1/4 C. capers
1 tin of anchovies, coarsely chopped
~4 large cloves of garlic, chopped
1 tea oregano
red pepper flakes to taste, ~ 1/4 tea.
Chopped parsley, optional
Grated cheese, to garnish
Put water up to boil. When you are nearly ready to put the pasta in the water, put the heat on under your skillet. Put the pasta in the boiling water. Put the olive oil and tomatoes in the skillet and allow the mixture to come to a boil. Add each item, one at a time, combining before adding the next thing. When you get to the anchovies, mush them up into the sauce; they will mostly dissolve. Drain the pasta and return to the pot. Add the sauce to the pasta and toss well. Serve with grated cheese, a loaf of bread, a nice red table wine, and you’re done, unless you want a green veg, too.
1 lb spaghetti
1/4 C. olive oil
2 cans Italian plum tomatoes, drained and chopped
1/2 C. small pitted olives
1/4 C. capers
1 tin of anchovies, coarsely chopped
~4 large cloves of garlic, chopped
1 tea oregano
red pepper flakes to taste, ~ 1/4 tea.
Chopped parsley, optional
Grated cheese, to garnish
Put water up to boil. When you are nearly ready to put the pasta in the water, put the heat on under your skillet. Put the pasta in the boiling water. Put the olive oil and tomatoes in the skillet and allow the mixture to come to a boil. Add each item, one at a time, combining before adding the next thing. When you get to the anchovies, mush them up into the sauce; they will mostly dissolve. Drain the pasta and return to the pot. Add the sauce to the pasta and toss well. Serve with grated cheese, a loaf of bread, a nice red table wine, and you’re done, unless you want a green veg, too.