| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sicilian |
Latimes3 |
4 |
servings |
INGREDIENTS
| 12 |
|
Oil-packed anchovies |
| 1/2 |
c |
Milk |
|
|
Salt |
| 1 |
ds |
Extra-virgin olive oil; plus |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
lb |
Spaghetti |
| 1 |
cn |
Whole tomatoes -; (28 oz) |
| 25 |
|
Garlic cloves; peeled |
| 1 |
|
Hot green or red chiles – (to 2); chopped |
| 18 |
|
Colossal green olives; Sicilian-style or |
|
|
Other large green olives |
| 18 |
|
Kalamata olives |
| 1/2 |
c |
Coarsely chopped parsley |
| 1/2 |
c |
Feta cheese; crumbled |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cover anchovies with milk in bowl and set aside to soak 15 minutes to 1
hour (up to 8 hours). Bring large pot water to boil. Add 1 teaspoon salt,
dash olive oil, then spaghetti and cook until just tender to the bite, 7 to
10 minutes. Drain anchovies and chop. Drain tomatoes, reserving liquid, and
cut each into quarters, reserving juices. Heat remaining 1/2 cup olive oil
in saucepan over medium heat, add garlic cloves and saute 5 minutes. Add
anchovies and cook 1 minute. Add chiles and cook 1 minute, then add
tomatoes and saute 5 minutes. Add reserved tomato liquid and simmer 2 to 3
minutes longer. Toss together pasta and sauce. Add parsley and feta cheese
and mix well. Remove from heat and add salt and pepper to taste. Yields 4
servings.
Each serving: 828 calories; 1320 mg sodium; 17 mg cholesterol; 37 grams
fat; 105 grams carbohydrates; 22 grams protein; 2.71 grams fiber
Recipe Source: Los Angeles Times - 11-04-1998 Recipe from "Longhi's" by
Gabrielle Longhi (Ten Speed Press; $29.95)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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