| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Hot water |
| 1/2 |
oz |
(3/4 cup) dried porcini mushrooms |
| 1 |
cn |
(28-oz) diced peeled tomatoes in juice |
| 1 1/4 |
c |
Finely chopped onions |
| 1 1/2 |
tb |
Minced garlic |
| 12 |
|
Nocois olives, pitted, chopped |
| 2 |
tb |
Tomato paste |
| 1 1/2 |
tb |
Drained capers |
| 1 1/2 |
tb |
Chopped anchovy filets |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 1/8 |
ts |
Dried crushed red pepper |
INSTRUCTIONS
Had this at a friend's - note the original recipe called for 1/8 tsp
crushed red pepper flakes - she adjusted that with jalapenos (yum) it was
delicious tossed with penne pasta
(This recipe uses Porcini mushrooms to smooth out the intense flavors)
Combine water & mushrooms in a small bowl. Let stand until porcini are
soft, about 25 minutes. Strain porcini, reserving liquid, discard sandy
residue. Coarsely chop porcini.
Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add
onion and garlic. Reduce heat and simmer sauce until onion is tender, about
15 min. Add procini, reserved procini liquid, tomatoes, olives, and next 6
ingredients. Patrially cover pot and simmer until sauce is thickened
slightly, about 30 min. Season with salt & pepper.
Add sauce to cooked pasta. Toss to blend.
4 Servings; 331 cal; 4g total fat; 0.5g saturated fat; 5mg cholestrol
Posted to CHILE-HEADS DIGEST V3 #354 by "Rund, Sharen"
<RUNDSAB@alisa1.lockheed.com> on Jun 13, 1997
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