*  Exported from  MasterCook  *

                LA FORCHETTA'S PUTTANESCA  *** (GWJJ62B)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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!
 ENJOY! FROM: CECILIA HEIGHT   (GWJJ62B)



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