Subj : Spaghetti Ala Puttanesca
To   : All
From : Ben Collver
Date : Tue Jul 02 2024 10:40 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Spaghetti Ala Putanesca
Categories: Italian, Pasta
     Yield: 1 Batch

 1 1/2 tb Olive oil
     3 cl Garlic; minced
     3    Anchovy fillets; chopped
    14 oz Can Italian plum tomatoes;
          -including liquid
     5    Oil cured black olives; up
          -to 6, pitted and sliced in
          -half
     5    Sicilian green olives; up to
          -6, pitted and sliced in
          -half
     5    Kalamata olives (or Greek
          -black olives); up to 6,
          -pitted and sliced in half
     3    Peperonccini; up to 4,
          -sliced
     2 ts Capers
          Crushed red pepper; to taste
          Oregano; to taste
          Basil; to taste
     1 lb Spaghetti
          Italian flat-leaf parsley;
          -chopped

 In a skillet, heat oil. Add garlic and anchovies; cook over low heat
 until anchovied disolve.

 Add olives, capers & pepperonccini and saute for a few more minutes.

 Add a splash of dry white wine.

 Chop tomatoes; add the tomatoes & spices to skillet; cook for 5
 minutes.

 Cook spaghetti according to package directions; drain.

 Either serve the bed of spaghetti with the sauce on top or mix well.

 Sprinkle with chopped parsley and serve immediately.

 Recipe by Kendall F. Stratton III (K3)

 Recipe FROM: <https://web.archive.org/web/20170328105817/
 http://recfoodcooking.org/sigs/Kendall F. Stratton III (K3)/
 Spaghetti ala Putanesca.html>

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