Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass and his 16th Cooking Secret: Pasta a la Puttanesca February 18, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 10:37 am
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Time for one of the most popular pasta recipes. Clay Douglass Cooking Secrets brings you the Puttanesca.

Clay Douglass Cooking Secrets - Pasta Puttanesca

Clay Douglass Cooking Secrets - Pasta Puttanesca

Ingredients: 200 grams pasta, 1/2 cup olive oil, 3 minced cloves garlic, minced, 3 cups chopped tomatoes, 4 anchovy filets, rinsed and chopped, 3 tablespoons capers,20 chopped olives 1 teaspoon crushed red pepper flakes

History: Pasta Puttanesca is a spicy, tangy and somewhat salty Italian pasta dish that culinary experts regard as modern and reflects the bounty of the market rather than the garden.

More Pasta a la Puttanesca history here

Instructions: Bring a pot of lightly salted water to a boil. Next, add the pasta and cook for 7-8 minutes. When ready, drain the pasta. Next heat oil in a pan over low heat; cook garlic in oil until it is crispy. Add the tomatoes, and cook 5 minutes. Stir in anchovies, capers, olives, and red pepper flakes. Cook 8 minutes, stirring if necessary. Finally, add the sauce and you are ready to enjoy

Total Time: 40 minutes.

You will like if: you enjoy new ways of cooking pasta.

Clay Douglass ´ Score: 4/5

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