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SPAGHETTI ALLA PUTANESCA (But Not Exactly) 1/4 c. olive oil 1 Tbsp. finely minced garlic 4 c. fresh peeled, chopped tomatoes (plum tomatoes are best) 1/3 c. finely chopped parsley 2 Tbsp. finely chopped fresh basil 1 tsp. dried oregano 1/2 tsp. red pepper flakes 2 Tbsp. drained capers 18 pitted black olives 2 (2 oz.) cans flat anchovies Heat the oil in a deep heavy skillet and add the garlic. Cook without browning, for about 30 seconds. Add the tomatoes, half the parsley, basil, oregano, red pepper flakes, (capers and olives). Cook over moderately high heat for about 25 minutes. Stir frequently. Meanwhile, drain the anchovies and chop them coarsely. (Or, use only one can of anchovies and 1/4 pound of cooked langostinos, in pieces if very large.) When the sauce is ready, add the anchovies and remaining parsley. Cook, stirring for about 1 minute. Or, divide the sauce, add 1/2 of the anchovies and 1/2 of the remaining parsley to one portion and the langostinos and 1/2 of the remaining parsley to the other half. Serve piping hot with freshly cooked spaghetti. I usually serve pesto sauce on the side. Some like it and some don't. One member of my family will not eat anchovies, black olives or capers. I omit the last two and by dividing the sauce in half, after the first cooking stage, I add shrimp to his and anchovies to mine. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |