Basa Puttanesca
Ingredients of Basa Puttanesca
Water 8 cups 2 L Salt 1 tsp. 5 mL Cavatappi pasta 3 cups 750 mL Olive oil 1 tbsp. 15 mL Chopped onion 1 cup 250 mL Garlic cloves, minced 3 3 Can of tomato pasta sauce 23 oz. 680 mL Can of diced tomatoes (with juice) 14 oz. 398 mL Sliced kalamata 1/2 cup 125 mL Capers 2 tbsp. 30 mL Chopped fresh basil 2 tbsp. 30 mL Granulated sugar 1 tbsp. 15 mL Anchovy paste 1 tsp. 5 mL Dried crushed chilies 1/2 tsp. 2 mL Cayenne pepper 1/8 tsp. 0.5 mL Basa fillets, any small bones removed 3/4 lb. 340 g Grated Romano cheese 2 tbsp. 30 mL Chopped fresh basil 1 tbsp. 15 mLHow to Basa Puttanesca
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.
Heat olive oil in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until starting to turn golden. Add garlic. Heat and stir for 1 minute.
Add next 9 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 10 minutes, stirring occasionally, until flavours are blended
Add fish. Stir. Cook for about 5 minutes until fish flask easily when tested with fork. Add to pasta. Sti gently. Transfer to serving bowl.
Sprinkle with cheese and second amount of basil. Makes about 8 cups (2 L).
0 ความคิดเห็น:
Post a Comment