Free Recipe Spaghetti Putana

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Spaghetti Putana Recipe

12 Oil-packed anchovies
1/2 c Milk
1 ds Extra-virgin olive oil; plus
1/2 c Extra-virgin olive oil
1 lb Spaghetti
1 cn Whole tomatoes -; (28 oz)
25 Garlic cloves; peeled
1 Hot green or red chiles –
-(to 2); chopped
18 Colossal green olives;
-Sicilian-style or
Other large green olives
18 Kalamata olives
1/2 c Coarsely chopped parsley
1/2 c Feta cheese; crumbled
Freshly ground black pepper

Spaghetti Putana Preparation

Cover anchovies with milk in bowl and set aside to soak 15 minutes to 1 hour (up to 8 hours). Bring large pot water to boil. Add 1 teaspoon salt, dash olive oil, then spaghetti and cook until just tender to the bite, 7 to 10 minutes. Drain anchovies and chop. Drain tomatoes, reserving liquid, and cut each into quarters, reserving juices. Heat remaining 1/2 cup olive oil in saucepan over medium heat, add garlic cloves and saute 5 minutes. Add anchovies and cook 1 minute. Add chiles and cook 1 minute, then add tomatoes and saute 5 minutes. Add reserved tomato liquid and simmer 2 to 3 minutes longer. Toss together pasta and sauce. Add parsley and feta cheese and mix well. Remove from heat and add salt and pepper to taste. Yields 4 servings. Each serving: 828 calories; 1320 mg sodium; 17 mg cholesterol; 37 grams fat; 105 grams carbohydrates; 22 grams protein; 2.71 grams fiber Recipe Source: Los Angeles Times – 11-04-1998 Recipe from Longhi”s by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas – Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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