Difference between revisions of "Pasta Puttanesca from Uruguay"
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* [[salt]] and [[pepper]] | * [[salt]] and [[pepper]] | ||
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# The result is a black sauce with a unique taste. | # The result is a black sauce with a unique taste. | ||
# 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:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
[[Category:Caper Recipes]] | [[Category:Caper Recipes]] | ||
| − | [[Category:Pasta Recipes]] | + | [[Category:Pasta Recipes[[Category:Spaghetti Recipes]] |
| − | + | [[Category:Uruguayan cuisine]] | |
| − | + | [[Category:Appetizer Recipes]] | |
| − | + | [[Category:Uruguayan cuisine]] | |
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Latest revision as of 12:49, 28 June 2012
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
Procedures
- The result is a black sauce with a unique taste.
- Put the sauce over the Pasta and add virgin olive oil.
References
[[Category:Pasta Recipes
