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Puttanesca Neopolitan Recipe

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This recipe for Puttanesca Neopolitan, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sharon Alexander
Added: Sunday, April 10, 2005
Category:
Category:
Ingredients:  
Ingredients:  
4 TBSP. EXTRA VIRGIN OLIVE OIL
1 MEDIUM ONION FINELY CHOPPED
3 CLOVES GARLIC, MINCED
2 TBSP. CAPERS
10 LARGED SPANISH OLIVES (PIMENTO CENTERS) CUT IN HALVES
10 ITALIAN BLACK OLIVES, PITTED & CHOPPED
5 ANCHOVY FILLETS, MASHED
1 2-INCH PIECE PEPPERONI, FINELY CHOPPED
1 35-OZ. CAN WHOLE PLUM TOMATOES
1 BAY LEAF
1/4 TSP. DRIED ROSEMARY
1 CUP DRY WHITE WINE
1 POUND LINGUINE
1/2 CUP ROMANO CHESSE
Directions:
Directions:
HEAT LARGE STAINLESS STEEL SKILLET ON MEDIUM HEAT FOR ABOUT 2 MINUTES, ADD OLIVE OIL. SAUTE ONIONS UNTIL TRANSLUCENT. ADD GARLIC, CAPERS, ONIONS, ANCHOVIES AND PEPPERONI. CONTINUE TO SAUTE ALL INGREDIENTS FOR 5 MINUTES.
ADD TOMATOES, BAY LEAF AND ROSEMARY TO MIXTURE AND SIMMER OVER LOW HEAT, WITH LID ON PAN, FOR 10 MINUTES. REMOVE LID, ADD WINE. CRUSH TOMATOES WITH WOODEN SPOON AS YOU STIR. SIMMER 10 MINUTES. SERVE WITH GRATED CHEESE.
Personal Notes:
Personal Notes:
FROM DOTTIES KITCHEN VIA CONNIES KITCHEN

 

 

 

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