Puttanesca a la Andy's Colonial Tavern
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- Water
- 1 tb Capers, well rinsed
- 3 Cloves garlic, minced
- 1/2 ts Dried red pepper flakes
- 1/8 ts Freshly ground black pepper chopped
- 2 tb Minced fresh parsley leaves pitted and roughly chopped
- Salt, to taste
- 35 oz Peeled Italian plum tomatoes
- 1 ts Dried basil
- 1/4 c Olive oil
- 2/3 c Oil-cured black olives,
- 1 ts Dried oregano seeded, drained & roughly
- 1 lb Spaghetti
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Heat the oil in a nonreactive large saucepan over medium heat. Add the garlic, stir, remove the pan from the heat, and allow the hot oil to turn the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to medium-low heat, and simmer for 10 minutes. Taste the sauce and add salt and pepper if needed. Reduce the heat to very low. Cook the spaghetti in plenty of well-salted, boiling water until al dente; drain. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, and serve.
- From The New York Cookbook by Molly O'Neill.
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Spatula
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Colander