Jon and I did not care for puttanesca sauce. Olives, capers and anchovies in the same dish are a bit salty for us.
I had my SLOPPY JO'S for lunch today. They really did remind me when I was a kid, I just Loved them. It brought back good memories when my Mom had 16 girls over to our house for my 7-Th Birthday Party and she made Sloppy Jo's in a crock pot for the party, then she had a tape recorder and had every girl say there name and when she came to me I said "I'm the Birthday-girl."!! You had to be there it was Cute! Cookie
Hi Cathy,
here is the recipe copy pasted from my book. I have attached the picture too.
Bucatini alla Puttanesca
Ingredients:
Bucatini 1 Pack (500g)
Extra virgin Olive Oil 4 tbsp
Garlic 1 Clove
Peeled Tomato 1 Can (500g)
Olives 100g - ¼ lb
Salt dried Capers 25g – 1 Oz
Anchovies oil preserved 2
Chili pepper
If I miss Bucatini?
I use Linguine or Spaghetti
Preparation
Wash the capers carefully in order to get rid of all the salt grains.
Chop the Olives, crack the garlic, take a frying pan and warm it on the stove. Pour in the Olive Oil, the garlic, the capers, the olives, and a bit of Chili Pepper if you like it. Add the anchovies and using a spoon smash them until melted in the oil. As soon as the garlic is changing its color, but I implore you! Before it gets brown, take it out of the oil, take the pan off the ring and squeeze in it the peeled tomatoes (pay attention to oil spatters) put the pan back on the ring and let the sauce cook. Now you can salt your boiling water and put in your Bucatini (they cook just 7-8 minutes)
As soon as your pasta is ready put your colander in the sink, drain it and add it to the sauce pan, mix it carefully and Buon Appetito!
Pasta e Sfizi
here is the recipe copy pasted from my book. I have attached the picture too.
Bucatini alla Puttanesca
Ingredients:
Bucatini 1 Pack (500g)
Extra virgin Olive Oil 4 tbsp
Garlic 1 Clove
Peeled Tomato 1 Can (500g)
Olives 100g - ¼ lb
Salt dried Capers 25g – 1 Oz
Anchovies oil preserved 2
Chili pepper
If I miss Bucatini?
I use Linguine or Spaghetti
Preparation
Wash the capers carefully in order to get rid of all the salt grains.
Chop the Olives, crack the garlic, take a frying pan and warm it on the stove. Pour in the Olive Oil, the garlic, the capers, the olives, and a bit of Chili Pepper if you like it. Add the anchovies and using a spoon smash them until melted in the oil. As soon as the garlic is changing its color, but I implore you! Before it gets brown, take it out of the oil, take the pan off the ring and squeeze in it the peeled tomatoes (pay attention to oil spatters) put the pan back on the ring and let the sauce cook. Now you can salt your boiling water and put in your Bucatini (they cook just 7-8 minutes)
As soon as your pasta is ready put your colander in the sink, drain it and add it to the sauce pan, mix it carefully and Buon Appetito!
Pasta e Sfizi
RE: "Corned Beef Hash, browned it in the iron skillet and placed eggs on top and cooked them sunny side up, served the meat and eggs along nice warm biscuits and jam! "
Cathy- I love most breakfast foods- ANY time of day! And your cb hash menu is one of my all-time FAVS! YUM!
Cathy- I love most breakfast foods- ANY time of day! And your cb hash menu is one of my all-time FAVS! YUM!
I love putanesca sauce. I make it every few months. For me that is heavy rotation.
Today I will work late. Since I don't get off till 9 I'll be having my meals all by my self today. I'm working my way through all the left over bits and bobs in the fridge. 1 piece of bread with mustard, the last couple slices of turkey and the last slice of haviarti, 1 piece of bread with two little squares of laughing cow. Fried up all the left over potatoes and ate an egg beaters omlette topped with grated parm. Then for dinner I have 2 bowls of beef and vegetable soup with an apple. This way I can start fresh at the store for the next week.
Today I will work late. Since I don't get off till 9 I'll be having my meals all by my self today. I'm working my way through all the left over bits and bobs in the fridge. 1 piece of bread with mustard, the last couple slices of turkey and the last slice of haviarti, 1 piece of bread with two little squares of laughing cow. Fried up all the left over potatoes and ate an egg beaters omlette topped with grated parm. Then for dinner I have 2 bowls of beef and vegetable soup with an apple. This way I can start fresh at the store for the next week.