Meg drove the production and we followed fairly closely the recipe found in The Joy of Cooking. We didn't do anything particularly out of the ordinary but the combination of anchovies, black olives and of course garlic proved once again that the ordinary can be divine. It was.
Buvez: Ruffino Chianti Superiore.
YUM, this sound far from pedestrian yet quite friendly! Regular black olives? Does your co-op stock organic angel-hair whole black bean pasta (Nutrition Kitchen); I cannot find it anymore ARGH! This dish goes on my list of things to cook this winter! You guys are sure having fun in the kitchen! Thanks for sharing with all of us.
ReplyDeletePS I didn't know you enjoyed anchovies, too! Are we alone in the family? ha!
ReplyDeleteI do love anchovies - though we don't use them too much. We did this with Barilla Plus spaghetti - nothing too fancy. We had leftovers last night with fresh pasta and it was even better. Yum!
ReplyDeletehere's a link to my friend lisa's version. it has become one of our favorite's. i also recommend using a penne instead of spaghetti.
ReplyDeletethe only modification we've made is to use the whole can of anchovies.
http://willkillforfood.com/2009/07/31/pasta-puttanesca/