Esta es una exhibición prevé de cómo se va ver la receta de 'Spaghetti Putana' imprimido.

Receta Spaghetti Putana
by Global Cookbook

Spaghetti Putana
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  Raciónes: 4

Ingredientes

  • 12 x oil-packed anchovies
  • 1/2 c. lowfat milk
  •     Salt to taste
  • 1 dsh extra-virgin extra virgin olive oil plus
  • 1/2 c. extra-virgin extra virgin olive oil
  • 1 lb spaghetti
  • 1 can whole tomatoes - (28 ounce)
  • 25 x garlic cloves peeled
  • 1 x warm green or possibly red chiles - (to 2) minced
  • 18 x colossal green olives, Sicilian-style or possibly
  •     other large green olives
  • 18 x Kalamata olives
  • 1/2 c. coarsely-minced parsley
  • 1/2 c. feta cheese crumbled
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Cover anchovies with lowfat milk in bowl and set aside to soak 15 min to 1 hour (up to 8 hrs). Bring large pot water to boil. Add in 1 tsp. salt, dash extra virgin olive oil, then spaghetti and cook till just tender to the bite, 7 to 10 min.
  2. Drain anchovies and chop. Drain tomatoes, reserving liquid, and cut each into quarters, reserving juices. Heat remaining 1/2 c. extra virgin olive oil in saucepan over medium heat, add in garlic cloves and saute/fry 5 min. Add in anchovies and cook 1 minute. Add in chiles and cook 1 minute, then add in tomatoes and saute/fry 5 min. Add in reserved tomato liquid and simmer 2 to 3 min longer.
  3. Toss together pasta and sauce. Add in parsley and feta cheese and mix well. Remove from heat and add in salt and pepper to taste.
  4. This recipe yields 4 servings.