Title: La Forchetta's Puttanesca
Categories: Ethnic Main
Yield: 1 Servings
| 2 | c | Garlic ; finely minced |
| 2 | tb | Olive oil; extra virgin |
| 2 | | Anchovies |
| 4 | | Capers |
| 6 | | Black olives; sliced |
| 4 | | Mushrooms ; sliced |
| 2 | | Plum tomatoes ; largely dic |
| | | Italian herb ; blend to tas |
| 1 | tb | Oregano |
| 1 | tb | Red wine. |
Greetings! While I eat anchovies in small, infrequent amounts but I do
succumb to the temptation from time to time. For Susan, Carol and all
anchovy with pasta lovers, here is my entry. A variation has been posted
earlier but mine is the one which has earned me > rave reviews. Enjoy. (By
the way, Susan, did you ever catch my posting of my mussel recipe?) (Each
serves one to 1 1/2 persons so adjust accordingly, with individual taste in
mind.) 1 serving a thick pasta, like fettacine or thick spaghetti or pasta
of choice. In a large skillet, saute garlic in the olive oil slowly until
limp. Add herbs and saute until well mixed and blended. Add remaining
ingredients slowly and over a low-med. Heat. Add the wine last. Cook the
pasta to al dente and then coat with a dash of additional olive oil. Gently
fold the mixture until blended and then serve immediately. Serve with a
dark green salad and a good red wine. An sprinkle of romano & parm. cheese.