Posts Tagged ‘puttanesca’
We Cook! Shrimp Puttanesca – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A quick and easy; a bit spicy and briny sauce with shrimp and pasta is a classic dish from Naples 1 pound shrimp, peeled and de-veined 1 14-ounce can plum tomatoes, crushed with your hands 6 tablespoons olive oil 6 cloves garlic, peeled roughly chopped 6 anchovy fillets…
Read MoreWe Cook! Mill’s Tavern Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce
by Chef Ed Bolus, Mill’s Tavern, contributing writer Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce (Serves 4) Crispy fried calamari paired with a bold sun-dried tomato puttanesca sauce makes for a flavorful and elegant dish, perfect as an appetizer or main course. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes…
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