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Recipe Name: La Forchetta's Puttanesca Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Garlic, finely minced
2 Tablespoon(s) Olive oil, extra virgin
2 Anchovies
4 Capers
6 Black olives, sliced
4 Mushrooms, sliced
2 Plum tomatoes, largely dic
Italian herb, blend to tas
1 Tablespoon(s) Oregano
1 Tablespoon(s) Red wine.
Greetings! While I eat anchovies in small, infrequent amounts but I
dosuccumb to the temptation from time to time. For Susan, Carol and
allanchovy with pasta lovers, here is my entry. A variation has been
postedearlier but mine is the one which has earned me > rave reviews.
Enjoy.(By the way, Susan, did you ever catch my posting of my mussel
recipe?)(Each serves one to 1 1/2 persons so adjust accordingly, with
individualtaste in mind.) 1 serving a thick pasta, like fettacine or
thickspaghetti or pasta of choice. In a large skillet, saute garlic in
theolive oil slowly until limp. Add herbs and saute until well mixed
andblended. Add remaining ingredients slowly and over a low-med. Heat.
Addthe wine last. Cook the pasta to al dente and then coat with a dash
ofadditional olive oil. Gently fold the mixture until blended and
thenserve immediately. Serve with a dark green salad and a good red
wine. Ansprinkle of romano & parm. cheese >> enhances the dish. Even my
husbandlikes this recipe! ENJOY! FROM: CECILIA HEIGHT (GWJJ62B)From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 550
Calories From Fat: 73
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 797.4mg
Potassium: 2096.7mg
Carbohydrates: 106.6g
Fiber: 12.7g
Sugar: 8.8g
Protein: 27.4g

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