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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Puttanesca Recipe

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This recipe for Spaghetti Puttanesca is from The San Bernardino Valley College Foundation Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. spaghetti
salt
1.5 tbsp. olive oil
3 cloves garlic (or more, to taste), finely chopped
1 15-oz can diced tomatoes with liquid
4 oz. sliced black olives
4 tbsp. capers
parsley
oregano
thyme leaves
1/4 cup Sweet Marsala or other wine (optional)
Directions:
Directions:
Cook the pasta in salted water following directions on package. Put the olive oil in a frying pan. Gently cook the finely chopped garlic in the oil until almost melted. Stir in the tomatoes with their juice, black olives, capers, parsley, oregano, thyme, and wine. Cook at least 5 minutes to blend the flavors . When the pasta is ready, drain it and add the sauce. Mix well, sprinkle with chopped grated or shredded Parmesan or Romano, if desired.

 

 

 

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