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Pasta puttanesca (vermecelli with hot sauce)
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Seafood, Spice Mixes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 3
| | Cl Garlic, minced | | 2
| oz | Anchovies, drained | | 6
| cup | Tomatoes, peeled, pureed | | 1
| cup | Green olives, pimiento-stuff | | 1/2
| cup | Black olives, chopped | | 2
| tbsp | Capers | | 1
| tsp | Basil leaves, crumbled | | 1/4
| tsp | Hot pepper flakes, or to tas | | 1/4
| cup | Chopped parsley | | 1 1/2
| lbs | Vermicelli |
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Procedures:
| 1 | Heat the oil in a large heavy saucepan and saute the garlic until pale gold in color. | | 2 | Add the anchovies and stir, breaking them apart with the back of a wooden spoon. | | 3 | When the anchovies have dissolved, add the tomatoes and bring quickly to a boil. | | 4 | Reduce heat and simmer for 10 minutes, stirring occasionally. | | 5 | Stir in green and black olives, capers, basil and hot pepper flakes to taste. | | 6 | Bring to a steady, gentle simmer and cook for 15 minutes. | | 7 | Adjust seasonings. | | 8 | Stir in the parsley and cook until the sauce has thickened. | | 9 | Cook the vermicelli according to directions until al dente. | | 10 | Drain. | | 11 | Toss with enough of the sauce to coat the pasta well. | | 12 | Serve any remaining sauce on the side. | | 13 | Serves 6-8. |
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