Difference between revisions of "Pasta Puttanesca from Uruguay"
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# Put the sauce over the [[Pasta]] and add virgin [[olive oil]]. | # Put the sauce over the [[Pasta]] and add virgin [[olive oil]]. | ||
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[[Category:Anchovy Recipes]] | [[Category:Anchovy Recipes]] | ||
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[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
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[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
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[[Category:Caper Recipes]] | [[Category:Caper Recipes]] | ||
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[[Category:Spaghetti Recipes]] | [[Category:Spaghetti Recipes]] | ||
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[[Category:Uruguayan Appetizers]] | [[Category:Uruguayan Appetizers]] | ||
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[[Category:Uruguayan Recipes]] | [[Category:Uruguayan Recipes]] | ||
Revision as of 18:03, 17 April 2012
Contents
Description
Ingredients
- About 9 oz. of spaghetti al dente
- Sautee one Onion (chopped) on olive oil until soft
- Add to the onions:
- 2 Tablespoons of capers
- 1 can of Anchovies
- 10 black olives, chopped
- 5 basil leaves, chopped
- salt and pepper
Directions
- The result is a black sauce with a unique taste.
- Put the sauce over the Pasta and add virgin olive oil.
