La Forchetta's Puttanescaappetizers 2 cups Garlic; finely minced 2 tablespoons Olive oil; extra virgin 2 each Anchovies 4 each Capers 6 each Black olives; sliced 4 each Mushrooms; sliced 2 each Plum tomatoes; largely dic Italian herb; blend to tas 1 tablespoon Oregano 1 tablespoon Red wine. 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. |
