TEN YEARS AGO TWO MEN AND MYSELF WHO LIKED TO COOK DECIDED TO COOK FOOD FROM AROUND THE WORLD. OUR WIVES THOUGHT THIS WAS A GREAT IDEA. TONIGHT OUR WHIDBEY ISLAND GOURMET GROUP WILL MEET FOR DINNER AND ITS ITALIAN.
PASTA PUTTANESCA IS A FOLKLORE, THIS PASTA SAUCE WITH ITS WARM, SPICE, ROBUST FLAVOR, WAS SERVED BY THE 'LADIES OF THE NIGHT' TO SEDUCE THEIR FRIENDS INTO THERE ARMS.
WELL HERE GOES.
INGREDIENTS:
2 TABLESPOONS OLIVE OIL
6 GARLIC CLOVES, CRUSHED
1 RED BELL PEPPER, ROUGHLY CHOPPED
2 CHILE PEPPER, SEEDED AND FINELY CHOPPED
1 CAN ANCHOVES FILLETS, DRAINED, AND SLICED OR POUNDED IN MORTAR & PESTLE, OR PUT IN A BLENDED WITH A LITTLE CRUSHED TOMATOES
3/4 KALAMATA OLIVES, SEEDED AND SLICED
3 TABLESPOONS CAPERS
1 (28OZ) CAN CRUSHED ITALIAN STYLE TOMATOES, WITH OREGANO & BASIL IN RICH PUREE
3/4 CUP SUN DRIED TOMATOES PACKED IN OIL, DRAINED AND CHOPPED
A COUPLE HAND FULLS OF CHOPPED FLAT LEAF PARSLEY OR CILENTRO
1 POUND DRIED WHOLE WHEAT SPAGHETTI OR LINUINE FINI, OR RIGATONI, I USED GEMELLI. COOK ACORDING TO MFG. DIRECTIONS
DIRECTIONS:
1. SOAK DRAINED ANCHOVS IN MILK FOR 20 MINUTES, DRAIN & SET ASIDE.
2. HEAT SKILLET OVER MEDUMIN-HIGH HEAT AND ADD OIL, SAUTE' GARLIC,CHILE PEPPER& RED PEPPER AND ANCHOVES ABOUT 3 TO 4 MINUTES.
3 ADD OLIVES, CAPERS, TOMATOES. YOUR KITCHEN NEVER SMELLED SO GOOD. W0W
4. SEASON WITH A FEW GRINDS OF SPECIAL GRADE WHITE PEPPER.
5. BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR ABOUT 10 MINUTES.
6 TOSS IMEDITELY WITH HOT, FRESHLY COOKED PASTA.
7. ADD 1/4 CUP FRESHLY GROUND PARMIGIANO REGGIANO CHEESE, OR ANY HARD CHEESE.
CHEERS AND HALLELUJAH
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