. Recipes: PUTTANESCA SAUCE

PUTTANESCA SAUCE





PUTTANESCA SAUCE


INGREDIENTS :
1 tbsp. Extra-Virgin Olive Oil
4 cloves of Garlic, minced
1/2 tsp dried Oregano
1/4 tsp Hot Pepper Flakes
4 Anchovy Fillets, 

1 kg Tomatoes
1/2 cup Oil-Cured Olives, halved and pitted
2 tbsp. Capers
1/4 cup chopped fresh Parsley

PREPARATION:
In large skillet, heat Oil over medium heat; cook Garlic, Oregano, Hot Pepper flakes and Anchovies, stirring occasionally, until Garlic starts to color, about 3 mints. Add Tomatoes, breaking up with spoon. Add Olives and Capers; bring to boil. Reduce heat and simmer until thickened to consistency of Salsa, about 10 mints. Stir in Parsley. Meanwhile, in large pot of boiling salted water, cook 500 g Spaghetti or other pasta until tender but firm, 8 to 10 mints; drain and toss with sauce. PUTTANESCA SAUCE is ready to serve.

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