La forchetta's puttanesca *** (gwjj62b)
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La forchetta's puttanesca *** (gwjj62b)
  Italian    Appetizers  
Last updated 6/12/2012 1:21:34 AM. Recipe ID 53843. Report a problem with this recipe.
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      Title: La forchetta's puttanesca  *** (gwjj62b)
 Categories: Italian, Appetizers
      Yield: 1 Servings
      2 c  Garlic ; finely minced
      2 tb Olive oil; extra virgin
      2 ea Anchovies
      4 ea Capers
      6 ea Black olives; sliced
      4 ea Mushrooms ; sliced
      2 ea Plum tomatoes ; largely dic
      1 x  Italian herb ; blend to tas
      1 tb Oregano
      1 tb Red wine.
  Greetings! While I eat anchovies in small, infrequent amounts but I do
  succumb to the temptation from time to time. For Susan, Carol and all
  anchovy with pasta lovers, here is my entry. A variation has been
  posted earlier but mine is the one which has earned me > rave
  reviews. Enjoy. (By the way, Susan, did you ever catch my posting of
  my mussel recipe?) (Each serves one to 1 1/2 persons so adjust
  accordingly, with individual taste in mind.) 1 serving a thick pasta,
  like fettacine or thick spaghetti or pasta of choice. In a large
  skillet, saute garlic in the olive oil slowly until limp. Add herbs
  and saute until well mixed and blended. Add remaining ingredients
  slowly and over a low-med. Heat. Add the wine last. Cook the pasta to
  al dente and then coat with a dash of additional olive oil. Gently
  fold the mixture until blended and then serve immediately. Serve with
  a dark green salad and a good red wine. An sprinkle of romano & parm.
  cheese >> enhances the dish. Even my husband likes this recipe!

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Recipe ID 53843 (Apr 03, 2005)

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