|
about
anchovies
Yes, these little bitty fish
with the great big smell, are a mainstay of many home cooks. When minced and sautéed
in oil, they add a savory, but not fishy, quality
to sauces and salad dressings.
In the supermarket, they come packed in
olive oil and in salt. Oil-packed anchovies (the little flat tins) are
cleaned, filleted and ready to use.
Salt-packed anchovies must be rinsed,
de-boned and filleted before using. The oil packed variety is easier
to find and probably more popular in taste
Anchovy paste is ground
anchovy fillets packaged in small tubes. It is generally available in the
condiment section of the grocery store. One-half teaspoon of anchovy paste
is equal to about 2 anchovy fillets.
|
Puttanesca
Sauce Recipe
Serves 4-6, easily doubles
1
pound spaghetti
3 medium cloves garlic, very finely minced
2 tablespoons olive oil
1-2 teaspoons red pepper flakes
8 anchovy fillets, minced; (about one tin, oil-packed)
1 28-ounce can diced tomatoes, drained; reverse juice to moisten sauce at the
end of cooking
3 tablespoons capers, rinsed
1/2 cup black olives, pitted and coarsely chopped; preferably kalamata,
gaeta or oil-cured
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper, to taste Cook
spaghetti according to package directions. While pasta is cooking, in large skillet over medium
heat, heat
oil, garlic, red pepper flakes and anchovies. Cook, stirring frequently until garlic is fragrant but not browned,
about 2-3 minutes. Stir in tomatoes and simmer until slightly thickened,
about 8-10 minutes. Stir in capers, olives and parsley.
Taste for salt and pepper. Transfer pasta to serving dish. Pour sauce over pasta and toss to combine.
helpful
hints
For
a small buffet, use a chafing
dish, caterers' pan and rack or electric skillet to keep warm.
For
a larger buffet, also consider using small tubular pasta. It will be easier to serve and
over time, will not clump together like spaghetti
make ahead tips
The sauce
can be made up to two days in advance or can be frozen for up to one month
|
 Try this
recipe
on a brunch or luncheon buffet. Also good as a sit-down dinner
party entree
|
