FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CAPELLINI ALLA PUTTANESCA

Serves 4

A very classic Italian pasta dish from the region of Campania. This cuisine is colorful and full of character, and is based largely on its plentiful use of tomatoes, herbs, anchovies and garlic. This dish has a very piquant fresh tomato sauce.


6 large firm, ripe, Florida tomatoes, coarsely chopped
4 T. olive oil
1 clove garlic, peeled and crushed
3 canned flat anchovy fillets, minced
1 t. hot pepper flakes
2 T. tomato paste
½ cup red wine
2 T. tomato paste
½ T. capers, brine-packed, drained
16 Greek olives, pitted and coarsely chopped
Salt and freshly ground black pepper
1 pound capellini or linguini pasta


Preheat oven to 400 degrees

Toss the tomatoes, in 2 T. of the olive oil in a large baking dish.
Bake for about 20 minutes or until lightly charred.
Remove and place tomatoes through a food mill into a small-sized bowl. Set aside.

In a large sauté pan add remaining olive oil and heat until warm.
Add the garlic and gently cook until soft.
Add anchovies and mash with the back of a wooden spoon.
Add hot pepper flakes, tomato paste, red wine, capers, and olives and cook very slowly on medium heat, stirring continuously, for about 5 minutes.
Add the roasted tomato sauce to the mixture and simmer for 1 hour over medium heat.
Lightly season with salt and pepper to taste.

Bring 5 quarts of water to a boil.
Add 1 t. salt and stir in pasta so that it doesn’t stick to the bottom of the pan.
Cook for 9 to 10 minutes, or until firm to the bite.

Drain the pasta and toss with the tomato anchovy-caper sauce.

Serve immediately.

Florida Tomato Commission

 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.