Penflip

Penflip - Write better with others

  • Loading...
  • Discover Projects
  • Help
  • Signup
  • Login
  • Welcome back!
    No account? Signup Close
    Ready to write better?
    Have an account? Login Close

mcdemarco · The New Kitchen Cookbook

Make Changes
13

Puttanesca

This recipe is from Wikibooks, and so licensed under the GNU Free Documentation License and Creative Commons Attribution-ShareAlike 3.0 License. Note that Puttanesca is not a traditional sauce but an Italian refrigerator-surprise recipe invented in the 1960's.

Ingredients

Full Recipe

  • 6 T. olive oil
  • 2 medium onions
  • 4 cloves garlic
  • 4 oz anchovy fillets
  • 1 T. capers
  • 1-3 fresh or dried hot peppers, deseeded and finely chopped
  • 16 large pitted black olives
  • 2 lbs plum tomatoes, diced
  • 1 tsp salt (plus more for pasta water)
  • 1 tsp freshly ground black pepper
  • 2 T. finely chopped parsley
  • 1 box spaghetti or linguine

Half Recipe

  • 3 T. olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 2 oz anchovy fillets
  • 1/2 T. capers
  • 1 fresh or dried hot pepper, deseeded and finely chopped
  • 8 large pitted black olives
  • 1 lbs plum tomatoes, diced
  • 1/2 tsp salt (plus more for pasta water)
  • 1 tsp freshly ground black pepper
  • 2 T. finely chopped parsley
  • half a box of spaghetti or linguine

Directions

Boil water for pasta.

Dice onions and garlic. Quarter olives. Rinse capers.

Fry onions in half the oil in skillet for 8-10 minutes. Add garlic and anchovies. Cook for one minute maximum, stirring to break up the anchovies.

Add capers, chili peppers, olives, diced tomatoes, pepper and salt to skillet. Bring to a boil then simmer uncovered 15 minutes, stirring occasionally. Also boil the pasta.

Taste the sauce. Add more salt if necessary, then drain pasta and add to skillet. Toss on low with remaining olive oil. Top with parsley and serve hot.

Updated by M. C. DeMarco about 5 years (view history)
Orecchiette with Anchovy Sauce Mac and Cheese

Contents

    About The New Kitchen Cookbook
    Preface
    The New Kitchens Using the Cookbook
    Appetizers, Snacks, and Drinks
    Freak Out for Frico! Devilled Eggs with Capers Roasted Chickpeas Hot Toddy Pitúies
    Soup
    Vegetarian Portuguese Kale Soup Fresh Potato and Cilantro Soup Sopa de Grao
    Bread
    Bread Advice Cornstarch Wash Caramel Coloring for Pumpernickel Bread Semi-semolina Bread Marbled Rye Rosemary Boule with Kalamata Olives Garlic Naan Baguette Master Healthy No-Knead Recipe Healthy Rye Yes-Knead Challah Artisan Bread Index
    Quick Bread
    Blueberry Yogurt Pancakes Non-dairy Pancakes Crepes Non-dairy Cornbread Bran Muffins for Mom Banana Cranberry Muffins Carrot Spice Muffins Savory Zucchini Muffins
    Vegetables
    Vegetables in Olive Oil and Garlic Broccolini Broccoli Rabe or Rapini Fiddleheads Spinach Roasted Cauliflower Winter Squash Moroccan Spice Mix North African Spiced Carrot and Parsnip Salad Chickpea Salad with Fennel, Tomatoes and Olives Cucumber Salad Tomato and Watermelon Salad Grape Tomato and Avocado Salad
    Rice
    Rice Salad Stuffed Peppers Roz bil Shaghria Risotto Saffron Risotto Tempeh Risotto Orzo Sushi Rice
    Pasta
    Orecchiette with Anchovy Sauce Puttanesca Mac and Cheese Italian chop suey Fake Bolognese Sauce Meat Sauce
    Meat
    Meatballs Meatloaf for Passover Beef and Bean Chili Beef Curry Molha Quase à Moda de Pico
    Poultry
    Roasted Whole Chicken Chicken Cacciatore Turkey Chicken Turkey Chicken for a Crowd Roasted Chicken Quarters with Butternut Squash Treda Moroccan Spiced Chicken Stew Turkey Scaloppini Crockpot Bourbon Turkey Tenders Turkey Meatballs Italian Wedding Soup
    Fish
    Costco Salmon Baked Mackerel Fish Kuku Salmon Poke
    Sweets
    Tapioca Pudding Nutella Fudge with Sea Salt Almond Easy Fudge Easy Mints Candied Grapefruit Peels
    C is for Cookie
    Pizzelles Pizzelles by the Egg Authentic Biscotti Pistachio Biscotti Anise Cookies Anginetti Chocolate Chip Cookies Almond Butter Cutouts Nan Berenji Red Bean Paste Hamantaschen
    Pie!
    Pie Advice Crust Apple Pie Blueberry Pie Pear Pie Pecan Pie
    Show all
    Discussions 0 Pending changes 1 Contributors
    Download Share

    Download

    Working...

    Downloading...

    Downloaded!

    Download more

    Error!

    Your download couldn't be processed. Check for abnormalities and incorrect syntax. We've been notified of the issue.

    Back

    Download PDF Download ePub Download HTML Download Word doc Download text Download source (archive)

    Close
261 Words
1,628 Characters

Share

Collaborators make changes on their own versions, and all changes will be approved before merged into the main version.

Close

Penflip is made by Loren Burton
in Los Angeles, California

Tweet

    About

  • Team
  • Pricing
  • Our Story

    Quick Start

  • Markdown
  • Penflip Basics
  • Working Offline

    Support

  • Help
  • Feedback
  • Terms & Privacy

    Connect

  • Email
  • Twitter