We will serve it to company as a quick meal. Third, I put some fennel seeds into the sauce because I like what they bring to the taste of the sauce. If I find really good Roma tomatoes at the local grocery I sometimes use them instead. Second, I used canned San Marzano tomatoes. I make this quite often with a few tweaks.įirst of all I use anchovies fillets and not paste. and for my tomatoes I used cherubs sliced in half and sautéed and used roasted tomato bits in the end after the pasta was added to the mix. I made this for the first time last night. This recipe reheats well, so make enough for leftovers. I usually add more garlic than is called for. So happy to have this recipe!ĭelicious! If you don't have anchovy paste, you can make your own by finely cutting some anchovies and smashing them. Next time I will use the tomatoes that it calls for. I used canned tomato sauce because that's what I had on hand, and because it was so thick it didn't really let the flavors shine. It calls for canned tomatoes but shows Cherries so I did both. Good job with the cilantro on the picture. Next time I'm going to add some fresh oregano along with the fresh basil from my herb garden. And there's enough left over for a second meal. We also sprinkled parmesan cheese on top, which also adds a salty flavor. I'm so glad I did, it was plenty salty without the added salt. Given how salty capers, olives and anchovy paste is, I skipped the extra teaspoon of salt in the sauce as well as the 2 1/2 Tablespoons of salt in the pasta water. I also put in a pound of sliced, precooked chicken. I used a can of diced tomatoes and added a small can of tomato sauce. I cut my Kalamata olives in half and added a handful of black olives, just for variety. Then I forgot about it and I lost the old recipe, so I tried this one. I used to make this dish with my mom years ago. And instead of adding howled cherry Tomatoes I used can diced with with basil and garlic in it. I just made this for the 2nd time this time I added red onion and chicken to it. I was able to make the shift in my own, substituting halved grape tomatoes, seared for the can of tomatoes. I wanted to make a less saucy puttanesca and loved the cherry tomatoes pictured, but that is not this recipe. But what on earth relates this recipe to the pictured result?
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