In article <[email protected]>,
Omelet <[email protected]> wrote:
> Sorry it took me so long! :-) The camera croaked so I had to borrow my
> Brother in Laws card reader to recover the pics, then edit them.
> Here is the link to the album:
> Recipes used x2, (with my "tweaks" in line in -[brackets].
Oy. I royally screwed up this post! The second recipe was this one:
Signature Dish of Kendall F. Stratton III (K3)
Spaghetti ala Putanesca
1 1/2 tablespoons olive oil
3 cloves garlic, minced
3 anchovy fillets, chopped
1 can (14 oz) Italian plum tomatoes, including liquid
-[I added two cans plus a 6 oz. can of tomato paste as I wanted a
5-6 Oil Cured Black Olives, pitted and sliced in half
5-6 Sicilian Green Olives, pitted and sliced in half
5-6 Kalamata Olives (or Greek Black Olives), pitted and sliced in half
-[I could not justify purchasing the more expensive jars of olives for
just using a few of them. I used 2 dozen each of pimento stuffed salad
olives and canned pitted black olives. It worked quite well and I'll
likely add sliced in half olives to pasta sauces more frequently now!]
3-4 Peperonccini, sliced
-[I used 4 but won't next time. Just too hot for my tastes with the
addition of the crushed red pepper that I over-did. I'll likely delete
the red pepper next time]
2 tsp of capers
-[I used 1/2 of a jar. I'll likely add even more next time. ;-d]
Crushed Red Pepper to taste
-[see above note for the peperonccini's]
Fresh (or dried) Oregano to taste
-[I used a mix of fresh mexican oregano and dittany of crete since I had
Fresh (or dried) Basil to taste
-[I used fresh, 1 whole bunch of it from the store]
1 lb spaghetti
Chopped Italian flat-leaf parsley
In a skillet, heat oil. Add garlic and anchovies; cook over low heat
until anchovies dissolve.
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.
Overall, a very satisfying recipe! Richly flavored, just a bit too hot
for mine and dad's personal tastes, but that's easily fixed. ;-) Adding
Olives, capers and anchovies to a good marinara sauce recipe would
probably give similar results.
"Human nature seems to be to control other people until they put their foot down."
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Subscribe: [email protected]