Toast at 22:37, 7 July 2012

2012-07-07T22:37:06Z

Toast: moved Pasta Puttanesca to Puttanesca Sauce by Megaburt: disamb

2012-07-07T22:32:43Z

moved Pasta Puttanesca to Puttanesca Sauce by Megaburt: disamb

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1579960/ Category:Recipes_Still_Needed_From_GBSFoods

2008-03-04T04:26:08Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1579960/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1579960/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

← Older revision		Revision as of 22:37, 7 July 2012
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−	~~http://stopfuckingposting~~.~~com/www~~.~~gbsfood~~.~~com/1579960/~~	+	I'm not very good at cooking, but I do enjoy tasty food. This means either spending way too much money on restaurants, or making simple but delicious dishes at home.
		+	Today we'll be cooking up a depraved bachelor version of Pasta Puttanesca. Since I'm a lonely geek I'll be eating this magnificent lunch alone.

−	[[~~Category~~:~~Recipes_Still_Needed_From_GBSFoods~~]]	+	==Ingredients==
		+	This is what you'll need:
		+
		+	[[image:megaburtputt1.jpg]]
		+
		+	*extra virgin olive oil
		+	*a yellow onion,
		+	*crushed tomatoes
		+	*capers (mine are pickled)
		+	*anchovies
		+	*garlic
		+	*pepper
		+	*some parmesan
		+
		+	You won't be needing any salt since we'll be adding a lot of those wonderful anchovies.
		+
		+
		+	==Method==
		+
		+	Start chopping the onion. I'm using half of it and since I'm a big onion fan I like my pieces to be big and chunky.
		+
		+	Start boiling the water for the pasta.
		+
		+	While the pasta water is heated, saute the onions in just a splash of olive oil.
		+
		+	Garlic time! I use two big cloves since garlic is the poor mans truffles. Or something.
		+
		+	Whoops, I missed a few steps. Here I've added some of the crushed tomatoes to the onions and gone wild with the pepper. I like the sauce to be kind of hot, and I don't go by any specific recipe so I add to taste. If you'de like to put in any other seasonings and spices, now would be a good time. If you like a runny sauce, just use more crushed tomatoes.
		+
		+	[[image:megaburtputt2.jpg]]
		+
		+	Time for the anchovies! Again, this is like a seasoning, so add to taste. When you stir them around they will dissolve in the sauce, spreading their salty goodness like God spreads fluffy rabbits on the grassy fields of paradise.
		+
		+	[[image:megaburtputt3.jpg]]
		+
		+	By now the water should be boiling, so in with the pasta. The neat thing about fresh fettuccini is that it only needs to boil for like one or two minutes.
		+
		+	The finishing touches: Here I've added some capers and a good amount of parmesan. I like adding the parmesan to the sauce because of the texture it provides.
		+
		+	[[image:megaburtputt4.jpg]]
		+
		+	Now, just pour all the water from the pasta and add the pasta to the sauce pan. Give it a good stir so the sauce mixes with the pasta and clings to it. Ready to eat!
		+
		+	[[image:megaburtputt5.jpg]]
		+
		+	There are a lot of variations on this, you could for example also add black olives. I didn't have any at home, but it was still very delicious.
		+
		+	Edit: If you're not into anchovies, I strongly suggest you add a good handful of chopped-up black olives and quite a bit of salt. It will never be the same, though.

← Older revision	Revision as of 22:32, 7 July 2012
(No difference)

Puttanesca Sauce by Megaburt - Revision history

Toast at 22:37, 7 July 2012

Toast: moved Pasta Puttanesca to Puttanesca Sauce by Megaburt: disamb

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1579960/ Category:Recipes_Still_Needed_From_GBSFoods