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Title: St. Dunstan's Linguine alla Puttanesca
Categories: Pasta, Seafood, Vegetables, Herbs
Yield: 4 servings
200 g (7 oz) dried linguine
2 tb Extra virgin olive oil
200 g (7 oz) tin chopped tomatoes
1 Garlic clove
2 Salted anchovies; rinsed,
- boned
+=OR=+
4 Anchovy fillets
2 pn Dried chile flakes
1 tb Capers; rinsed
12 Black olives; pitted
Handful basil leaves
Sea salt
Add 2 tablespoons salt to 2 litres water and bring to
the boil in a large saucepan. Add the linguine and
return to the boil quickly. Cook until the linguine is
al dente.
Meanwhile, heat the oil in a frying pan. Add the
tomatoes and a pinch of salt and cook over a high heat
for 2-3 minutes, stirring often.
Roughly chop the garlic and anchovies with the chile
flakes and add them to the tomatoes, turn the heat down
to low and cook for 2-3 minutes, mashing the anchovies
into a paste using a wooden spoon or fork.
Stir in the capers and olives and cook for another
minute. Meanwhile, quickly drain the linguine, then add
it to the sauce and heat through.
Divide the pasta puttanesca between two plates and tear
over the basil leaves before serving.
Recipe by: Anna Del Conte
RECIPE FROM:
https://www.bbc.com
Uncle Dirty Dave's Archives
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... Find good meat; this is by far the most difficult step in this recipe.
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