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    Deal GURU
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    Ribbon Spaghetti -- You Don't Have This Recipe

    Spaghetti -- You Don't Have This Recipe
    20-oz can plum tomatoes
    3 tbs olive oil
    3 garlic cloves, cut into small pieces
    1 1/2 tbs parsley
    1/2 tsp marjoram
    3 anchovie fillets in olive oil, cut up, plus 1 tbs of their oil
    4 tbs black olives, sliced
    1/2 tsp red pepper flakes
    4 tbs capers

    salte, to taste
    1 lb pkg spaghetti
    Drain the tomatoes, reserving the juice. Strain the juices through a sieve to hold back the seeds. Using your fingers, push out the excess seeds. Chop the tomatoes and set aside with the juice. Combine the olive oil and garlic in a large skillet. Place over medium-low heat and saute gently until the garlic softens, 3-4 minutes. Do not allow the garlic to brown. Add the parsley and marjoram and saute gently, just until the herbs release their aroma, about 30 seconds. Add the anchovies, using a wooden spoon to mash them, and let dissolve slightly, about 1 minute. Add the tomatoes and juice, the olives, pepper flakes, and capers. Simmer, stirring frequently, until the sauce thickens, about 20 miutes. Check for salt, though the anchovies and capers may provide enough. Cook spaghetti according to package directions. Drain the pasta and toss with the sauce in the skillet, then serve immediately. 4 servings = about 620 calories.
    *many of you may wonder why I offer so many recipes using anchovies -- well, they are cheap, thicken sauces, and don't have that 'fishy' flavor when used this way that so many people are concerned about. they are high in protein and offer an inexpensive source. pick up a can and experiment with them! Daddy's favorite way to have them was chopped (one per serving) on a salad with a simple mayo dressing try 'em...you might change your opinion!

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