Free Recipe La Forchetta s Puttanesca

Recipe Type: I Recipes

Recipe Preparation: cook

Cooking Ingredients for La Forchetta s Puttanesca Recipe

2 c Garlic ; finely minced
2 tb Olive oil; extra virgin
2 Anchovies
4 Capers
6 Black olives; sliced
4 Mushrooms ; sliced
2 Plum tomatoes ; largely dic
Italian herb ; blend to tas
1 tb Oregano
1 tb Red wine.

La Forchetta s Puttanesca Preparation

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! ENJOY! FROM: CECILIA HEIGHT (GWJJ62B) From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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