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Spaghettini Puttanesca

June 2011

Mmmm!! Served with a crisp green salad, this is the perfect dish for a hot summer's night.

Spaghettini Puttanesca  - June 2011

The sauce is somewhat similar to the one for penne with fried dried peppers and bread crumbs but there aren't any bread crumbs in Puttanesca. We begin by blackening dried chili peppers (the ones available in IndiaTown; we think they are cayenne). Then we fry anchovies in a good shot of olive oil along with 4 or 5 cloves garlic, seasalt & black pepper and a tomato or two. Note that the tomato is unpeeled and unseeded - just chopped before adding it to the pan.... When tossing the spaghettini in the sauce, we add whole oil-cured black olives and capers and then garnish each plate with fresh basil leaves.

Spaghettini Puttanesca  - June 2011

Spaghettini Puttanesca

pasta: bacon, potatoes, Provolone . basil pesto . chicken livers . dried peppers . favourite . mint pesto . preserved lemon . puttanesca . red pepper . sage sweet potato . shrimps in pernod . skyliner . walnut cream sauce

blog from OUR kitchen: Spaghettini Puttanesca (PPN #222)







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