Food on the Hill: Fettuccine Alla Puttanesca

 
This Week’s Recipe: Fettuccine Alla Puttanesca
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
1 pound of spaghetti, cooked and drained
5 tablespoons of olive oil
3 cloves of garlic pressed
1 to 2 ounces of anchovy fillets
½ to 1 teaspoon red chili flakes
6 Roma tomatoes cut up or 10 oz of good canned chopped tomatoes
1 cup of black olives, pitted and chopped in half
½ cup Kalamata olives, pitted and chopped in half
2 tablespoons of capers
2 tablespoons tomato paste
Chopped basil, for garnish
 
Directions:
 
Fry the garlic in the olive oil for 30 seconds. After cooking the garlic, take the pan off the heat. Add in the anchovies and break them up slightly with a fork.
 
Photo by Sue York/ladailypost.com
 
Add all of the ingredients, except the spaghetti and the basil, to the fry pan. Mix lightly.
 
Photo by Sue York/ladailypost.com
 
Cook on medium well until the sauce is cooked and has melded together well. Mix in the spaghetti until all of the noodles are coated. Serve with a bit of fresh basil chopped on top.
 
Fettuccine Alla Puttanesca
 
Photo by Sue York/ladailypost.com
Previous
Next
CSTsiteisloaded