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Spaghetti Alla Puttanesca

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. 1 ea Fresh Chili Pepper
  2. 4 ea Ripe Plum Tomatoes
  3. 12 ea Pitted Black Olives
  4. 2 ea Anchovy Fillets
  5. 1/4 c Chopped Onions
  6. 1 tb Capers
  7. 3 tb Extra Virgin Olive Oil
  8. 1 lb Spaghetti
  9. 1 tb Fresh Italian Parsley
  10. 1 x Reggiano Parmigiano cheese
  11. Water
  12. 1 ea Whole Clove of Garlic
  13. 2 ea Fresh Basil Leaves
Contains GlutenFishMilk 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.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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

  1. If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06.

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/MM13000B.TXT), file Recipes/accuchef.com/MM13000B.TXT in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.