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Posted at December 26, 2012, 7:08 pm: This recipe came from a real nice lady named Wendy Hufnagle. It so good it will make you want to slap somebody's mama and it do not require cooking cept for boiling up the pasta. bigwheel >Wendy Hufnagle..aka ~W aka Agent ~W said this one time. PASTA PUTTANESCA (literally "Pasta in the Style of the Whore") This is my spin: 1-2 bunches fresh basil, unwashed, leaves rolled and julienned (I like lots!) 1 1/4 - 1 1/2 c good quality olive oil 3 c or more tomatoes, cherry or Roma, but at least vine-ripened, not hothouse mashed anchovy filets (I use probably 12-14) to taste, or anchovy paste to taste (really, they're not overpowering, very mellow in the finished product, not fishy) one entire bulb (not clove) of garlic, peeled and chopped or pressed 1 1/2 c good quality Greek black olives, pitted (do not use canned!) dash of red pepper flakes (optional) freshly ground black pepper to taste (optional) julienned roasted red pepper to taste (optional) capers (optional...not too many, the anchovies make it plenty salty) @ 12 oz. dried pasta* freshly grated Parmigianno-Reggiano cheese In a covered casserole, mix the olive oil, garlic and black olives. The olives can be easily pitted just by squeezing them between your fingers. If using cherry tomatoes, cut in half. Any larger tomatoes cut into small wedges. Add along with the anchovies or anchovy paste and basil leaves, and any other optional ingredients you decide to add. Mix in the morning on a sunny summer day and leave it to sit outside in the warm sun all day in a covered casserole. In the spring or fall, it can be 'cooked' in a warm sunny spot in front of a closed window. It can also be warmed in a slow oven until heated through. You don't want it to be hot. Cook your pasta al dente and drain. Pour sauce over, add parmesan cheese to taste, and serve with good crusty bread to mop up the extra sauce. Leftovers keep well under refrigeration for 1 week. Just warm to serve. The flavors just keep improving. Remember, never serve hot. *Use a pasta such as shells, bowtie, orecchiette or even penne...something that will soak up and hold the sauce. I think this is a very sensual, sexy dinner for two people to share with a good bottle of wine. Don't cut the bread, just rip pieces off...the jagged edges catch the sauce better. I do all the things I have listed as optional, but it's a matter of taste. Try the sun method if you can...I think it tastes better, but it may be all in my head. ~W Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Hmmm -- add this to the list of "sun-cooked" dishes.Hey Suzanne. THAT is a riproaring recipe for puttanesca - I'd imagine it might be c... I think I remember that book, also, lost it many years (25) ago in a h... My GodFather just turned over in his grave. Hey Pan (Gumba), Ditto! empty post Well since I got way too much free time on my hands. Big wheel, Thanks for your time and effort. NowIamone, Let us know how it turns out and what you think. Well hope you get something useful from the exchange. Hey Bigwheel, You mean you're not I'talian? Could of fooled me!! Sin... Well thanks for the invite. There's no rush, just signed a 15 yr lease Other Topics of Chef Talk:Writeup Sheet NeededHello from Georgia hello! What is the French term for interesting article Who owns the recipe? khilde Question about copper Hello from Tennessee A 'definitive' seafood cookbook? Custom Avatars New here Hi A special birthday for Momo! Joconde Sponge greetings everybody Chef need a getaway? Organic garden needs Chef! Liquor High Meadows Scottsville VA Inexpensive Sea Food in Orlando Week Five: Heavy knife work Sesame seeds Worst Kitchen Mistake too much turkey broth altering recipes for pan size Your 2006 Vegetable Garden What is the pizza brush for? Young student asking for career advice.... Nice to meet you! new to site Interview with Bourdain Culinary school info needed: NYC/NJ area Pate Terrine Pan Galley Cooking 'Local' school or Cordon Bleu? |