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                  PUTTANESCA A LA ANDY'S COLONIAL TAVERN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Sauces                           Italian
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Olive oil
   3                    Cloves garlic, minced
  35       oz           Peeled Italian plum tomatoes
                        -seeded, drained & roughly
                        -chopped
   1       tb           Capers, well rinsed
     2/3   c            Oil-cured black olives,
                        -pitted and roughly chopped
     1/2   ts           Dried red pepper flakes
   1       t            Dried basil
   1       t            Dried oregano
     1/8   ts           Freshly ground black pepper
                        Salt, to taste
   1       lb           Spaghetti
   2       tb           Minced fresh parsley leaves

  Heat the oil in a nonreactive large saucepan over
  medium heat.  Add the garlic, stir, remove the pan
  from the heat, and allow the hot oil to turn the
  garlic pale gold, 5 to 10 minutes. Stir in the
  tomatoes, capers, olives, red pepper flakes, basil,
  oregano, and black pepper, return to medium-low heat,
  and simmer for 10 minutes. Taste the sauce and add
  salt and pepper if needed. Reduce the heat to very
  low. Cook the spaghetti in plenty of well-salted,
  boiling water until al dente; drain. Toss the
  spaghetti with the sauce, sprinkle on the fresh
  parsley, and serve.
  
  From The New York Cookbook by Molly O'Neill.
 


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