*  Exported from  MasterCook  *
                  LA FORCHETTA'S PUTTANESCA  *** (GWJJ62B)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Garlic -- finely minced
    2       tb           Olive oil -- extra virgin
    2       ea           Anchovies
    4       ea           Capers
    6       ea           Black olives -- sliced
    4       ea           Mushrooms -- sliced
    2       ea           Plum tomatoes -- largely dic
    1       x            Italian herb -- blend to tas
    1       tb           Oregano
    1       tb           Red wine.
   Greetings! While I eat anchovies in small, infrequent
   amounts but I do succumb to the temptation from time
   to time. For Susan, Carol and all anchovy with pasta
   lovers, here is my entry. A variation has been posted
   earlier but mine is the one which has earned me > rave
   reviews. Enjoy. (By the way, Susan, did you ever catch
   my posting of my mussel recipe?) (Each serves one to 1
   1/2 persons so adjust accordingly, with individual
   taste in mind.) 1 serving a thick pasta, like
   fettacine or thick spaghetti or pasta of choice. In a
   large skillet, saute garlic in the olive oil slowly
   until limp. Add herbs and saute until well mixed and
   blended. Add remaining ingredients slowly and over a
   low-med. Heat. Add the wine last. Cook the pasta to al
   dente and then coat with a dash of additional olive
   oil. Gently fold the mixture until blended and then
   serve immediately. Serve with a dark green salad and a
   good red wine. An sprinkle of romano & parm. cheese >>
   enhances the dish. Even my husband likes this recipe!
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