Lazarus
Retired Moderator
- Joined
- May 29, 2009
- Messages
- 27,084
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- My Satellite Setup
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80cm Motorised.
Several small Dishes.
Much else.
- My Location
- North York Moors
aka Puttanesca
Mention was made of the Umami taste sensation in an earlier Thread and this particular Pasta Sauce is suffused with it.
Very easy to make and totally delicious.
Serves two.
One small tin Anchovies in Olive Oil (50/30g)
Two cloves Garlic
One tin Chopped Tomatoes
Tablespoon Capers
Oregano if available.
Heat a couple of tablespoons of Olive Oil and the entire contents (oil included) of the tin of Anchovies (snip the strips into smaller bits using scissors) in a frying pan and wait until the Anchovies have all but dissolved.
Add the peeled and crushed Garlic (and a handful of chopped Oregano if available) and cook for no more than twenty or thirty seconds so that the Garlic does not take colour.
Add the tin of Tomatoes and a small pinch of salt (Anchovies are salty as well as Umami) and cook slowly until the mixture becomes almost jam-like.
Set aside until you are ready to cook your Pasta: Can be made several hours in advance.
Bring the water for the Pasta to a vigorous boil and add 8 oz of whatever you fancy.
At the same time reheat the sauce, adding the Capers for the last few minutes.
When the Pasta is cooked, drain and toss through the sauce.
Serve. Have some bread handy to mop up the remnants of the sauce from both the pan and the serving bowls.
This is a basic but staple Pasta sauce and it is remarkably tasty. Purists would add the flesh of a handful of Black Olives along with the Capers, but SWMBO doesn't like Olives so I always make the Sauce without.
Believe me, you would not think something so simple could be so wondrous.
Guess what we're having for dinner tonight?
Mention was made of the Umami taste sensation in an earlier Thread and this particular Pasta Sauce is suffused with it.
Very easy to make and totally delicious.
Serves two.
One small tin Anchovies in Olive Oil (50/30g)
Two cloves Garlic
One tin Chopped Tomatoes
Tablespoon Capers
Oregano if available.
Heat a couple of tablespoons of Olive Oil and the entire contents (oil included) of the tin of Anchovies (snip the strips into smaller bits using scissors) in a frying pan and wait until the Anchovies have all but dissolved.
Add the peeled and crushed Garlic (and a handful of chopped Oregano if available) and cook for no more than twenty or thirty seconds so that the Garlic does not take colour.
Add the tin of Tomatoes and a small pinch of salt (Anchovies are salty as well as Umami) and cook slowly until the mixture becomes almost jam-like.
Set aside until you are ready to cook your Pasta: Can be made several hours in advance.
Bring the water for the Pasta to a vigorous boil and add 8 oz of whatever you fancy.
At the same time reheat the sauce, adding the Capers for the last few minutes.
When the Pasta is cooked, drain and toss through the sauce.
Serve. Have some bread handy to mop up the remnants of the sauce from both the pan and the serving bowls.
This is a basic but staple Pasta sauce and it is remarkably tasty. Purists would add the flesh of a handful of Black Olives along with the Capers, but SWMBO doesn't like Olives so I always make the Sauce without.
Believe me, you would not think something so simple could be so wondrous.
Guess what we're having for dinner tonight?
