Spaghetti putana

4 servings

Ingredients

Quantity Ingredient
12 Oil-packed anchovies
½ cup Milk
Salt
1 dash Extra-virgin olive oil; plus
½ cup Extra-virgin olive oil
1 pounds Spaghetti
1 can Whole tomatoes -; (28 oz)
25 Garlic cloves; peeled
1 Hot green or red chiles - (to 2); chopped
18 Colossal green olives; Sicilian-style or
Other large green olives
18 Kalamata olives
½ cup Coarsely chopped parsley
½ cup Feta cheese; crumbled
Freshly ground black pepper

Directions

Cover anchovies with milk in bowl and set aside to soak 15 minutes to 1 hour (up to 8 hours). Bring large pot water to boil. Add 1 teaspoon salt, dash olive oil, then spaghetti and cook until just tender to the bite, 7 to 10 minutes. Drain anchovies and chop. Drain tomatoes, reserving liquid, and cut each into quarters, reserving juices. Heat remaining ½ cup olive oil in saucepan over medium heat, add garlic cloves and saute 5 minutes. Add anchovies and cook 1 minute. Add chiles and cook 1 minute, then add tomatoes and saute 5 minutes. Add reserved tomato liquid and simmer 2 to 3 minutes longer. Toss together pasta and sauce. Add parsley and feta cheese and mix well. Remove from heat and add salt and pepper to taste. Yields 4 servings.

Each serving: 828 calories; 1320 mg sodium; 17 mg cholesterol; 37 grams fat; 105 grams carbohydrates; 22 grams protein; 2.71 grams fiber Recipe Source: Los Angeles Times - 11-04-1998 Recipe from "Longhi's" by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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