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La Forchetta's Puttanesca *** (gwjj62b)

Yield: 1 Servings

Ingredients and directions for this recipe

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)

See also:
Previous recipe La Forchetta's Puttanesca
Next recipe La Fouace

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