Puttanesca Recipe - Cooking Index
Puttanesca Recipe - Cooking Index
| 2 teaspoons | 10ml | Olive oil |
| 2 | Garlic - minced | |
| 1 | Celery rib - minced | |
| 1 | Sweet red pepper - minced | |
| (optional) | ||
| 1 | -- 3 oz can italian plu | |
| Tomatoes - (4. | ||
| 8 | Anchovies - chopped | |
| 8 | Stuffed green olives -- | |
| Sliced | ||
| 8 | Pitted black olives -- | |
| Sliced | ||
| 1 teaspoon | 5ml | Capers1 teaspoons basil |
| 1/4 teaspoon | 1.3ml | Dried red pepper |
Heat olive oil in a large skillet. Saute garlic, celery, and sweet red pepper until soft. Press tomatoes thru a food mill and add to skillet along with anchovies. Simmer for 10 minutes. Stir in olives, capers, basil, and dried red pepper. Simmer, uncovered for 20 minutes. Serve with hot pasta tossed with butter.
Recipe By : [email protected] (Ted Taylor)
Source:
Jane Allen King, renowned caterer and cook
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.