>Hi- if the Puttanesca recipe isn't too complicated or long, would you send >it to me or post it? Thanks. e > >Elaine Harmon - eilidh_at_dc.seflin.org - eharmon_at_cs.miami.edu > Elaine et al: Here it is- PUTTANESCA Puttanesca base: 1/2 c olive oil (original recipe calls for 1 c, but this is way oily) 10-15 cloves garlic (I like 15) 1 heaping T (tbsp) dry basil 1 t (teasp) red pepper flakes 1/4 t white pepper 32-36 oz canned Italian plum tomatoes 1/3 c capers 1/2 c calamata olives Puttanesca for 4: 12 ozs Puttanesca base 6-10 anchovy fillets (recipe says to rinse, but I never do) 4 T olive oil 8 ozs fresh tomatoes ("peeled, seeded, and chopped")[I never seed them] 2 T chopped fresh basil 4 ozs goat cheese (I usually substitute gorgonzola) 16 ozs angel hair pasta To make base: Saute whole garlic cloves in olive oil over low heat for at least 10' (s/b slightly brown & soft) Add basil, red & white pepper, and plum tomatoes Simmer for 30-45' Turn heat off and add capers and olives to finish base. (Listed ingredients cook down to about a quart.) To make Puttanesca meal: Saute anchovies in olive oil till broken down Add base, tomatoes, and basil. Heat, then remove from heat. Freeze remainder of base for another meal. I usually put everything in a large plastic water bottle and freeze (with cap off till frozen), then wrap in something to insulate it. I've let it go for 3-4 days without further refrigeration without any noticeable problem. In camp, cook pasta and add puttanesca as soon as pasta is finished & drained. Crumble gorgonzola over it. *************************************************************************** PaddleWise Paddling Mailing List Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
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