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charlie*s delicious Puttanesca for his DW.

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15703 posts
Joined: Dec 12, 2005


Posted to Thread #29155 at 11:44 am on Nov 7, 2016

]Mar's Note: I'm posting his recipe steps here as well:]

Recipe By :The Silver Palate Cookbook
Serving Size : 4

1 pound Spaghetti -- linguine or other thin dried pasta
2 35-ounce cans plum tomatoes
1/4 cup Virgin Olive Oil
1 teaspoon Oregano
1/8 teaspoon Hot pepper flakes -- or to taste
1/2 cup tiny black Nicoise Olives -- or Gaeta
1/4 cup capers -- drained
4 Garlic Cloves -- peeled and chopped
8 Anchovy fillets -- coarsely chopped
1/2 cup Italian parsley -- chopped, plus additional for garnish
2 tablespoons Salt

1. Bring 4 quarts water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm.

2. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.

3. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

4. Reduce heat slighty and continue to cook for a few minutes, or until sauce has thickened to your liking.

5. When pasta is al dente; drain, but retain some of the pasta cooking water.

6. Add the pasta directly to the sauce in the skillet over medium heat and toss 30 seconds or so to allow the pasta to absorb some of the sauce. Adjust the consistency of the sauce with some of the pasta water if necessary. Garnish with the parsley and serve at once.


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