the appetizer:
500 Best Sauces, Salad Dressings, Marinades & More by George Geary, includes recipes like Mango Lime Chutney; Tarragon Pickle Relish; and Spaghetti Anchovy Puttanesca.
Spaghetti Anchovy Puttanesca
Makes 2 cups (500 mL)
Most sauces are made with the harvest from the garden. This off-season favorite from Naples is made with the bounty of a good Italian market.
Tip
I don't add salt to this pasta sauce because the anchovies are salty enough.
- 2 tbsp extra virgin olive oil 25 mL
- 3 cloves garlic, minced
- 2 tbsp chopped Italian flat-leaf parsley 25 mL
- 1/2 tsp hot pepper flakes 2 mL
- 1 can (28 oz1796 mL) diced tomatoes with juice
- 1/2 cup whole black olives, coarsely chopped 125 mL
- 1 tbsp capers, drained 15 mL
- 3 anchovy fillets
- 1/4 cup freshly grated Parmesan cheese 50 mL
In a skillet, heat oil over medium heat. Add garlic, parsley and hot pepper flakes and saute, about 2 minutes. Add tomatoes with juice and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid has almost evaporated, about 30 minutes. Stir in olives, capers and anchovies and heat through. Garnish with Parmesan cheese.
- from:
500 Best Sauces, Salad Dressings, Marinades & More - by George Geary
- Robert Rose Inc. 2009
- $24.95/paperback original; 16 full-color photos
- ISBN-10: 0778802272
- ISBN: 978-0-7788-0227-3
- Recipe reprinted by permission.
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500 Best Sauces, Salad Dressings, Marinades & More
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This page created January 2010
