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Originally Posted by Yorkie
I cooked virtually the exact thing last night except I cook the pasta pre-dente and finish it off in the sauce. Add some anchovies and black olives, chili flakes and you have the classic puttanesca sauce.
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Carrots in puttanesca sauce? Just say no...
Don’t forget the capers, though. Use the salt packed ones.
And don’t use black olives, especially the kind that is sold in American grocery stores. An Italian wouldn’t even eat those. He’d pick them out and throw them at you.
Add in a little finally grated lemon zest at the end, off heat.