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I'm cooking this tomorrow night. Never done it before. Hit me.
Sub-topic: fuck olives. Discuss.
olives are worth the effort; used to hate them but now love them.
altohugh I confess to doing it without sometimes.
Fry anchovies until they melt into the olive oil along with some chopped onions (also, use the oil that the anchovies come in for frying.) Add some chjopped garlic just before you chuck in chopped tomoatoes or passata, olives and capers go in with a couple of mins to go. Reduce until you have a thick consitency. I slug in a little bit of L&P and some port sometimes if I want to make it heartier.
Serve with penne and parmesan.
It's post of my effort to like them.
And also to get into someone's knickers.
you have to wine and dine your escorts now?
After all, there's only one of your mum.
But it's been months now and I figure I need to up my game if I want to finally get some sweet over the clothes boob action.
you a playa.
But then I remembered I still have a full head of soft, luxuriant hair.
I just snipe away with nuggets of personal information ferreted away from countless hours spent on DiS from the comfortable anonymity of my office chair. Like a big man.
you card is still marked but has been filed away for the time being.
Loyd Grossman's jarred puttanesca is very good. Very, very good for a jarred sauce.
Not sure I can get away with that.
It's really not bad at all. Probably the best jarred sauce I've ever tasted.
Although, like Epimer, I'd not be getting one in if I was trying to dip my wick.
melt some anchovies
fry a garlic clove
little bit of white wine to deglaze
olives/capers/fresh tomatoes/pimch of chilli/black pepper
splash of starchy, salty pasta water - add the spaghetti before it's fully cooked and finish in the pan
cover in a ton of parsley
add some more olive oil
drink the rest of the wine
then mop your plate up with bread (only after you've finished, that's important)
I do this with all pasta sauces (perhaps except for alio oilio) and it really helps hold everything together.
Grill until golden
Puttanesca on toast. HTH.
Chopped tomatoes, anchovies, capers, black olives and chilli on spaghetti.
1. Simmer a tin of toms with a pinch of chilli flakes for 10 mins
2. Put the pasta on
3. Slice the olives and chuck into the sauce with the capers and a couple of anchovies. Stir it all so the anchovies get mushed up.
4. Drain the pasta and mix with the sauce
5. Serve, with some more whole anchovies on top and some grated parmesan.
Fucking love puttanesca.