La forchetta's puttanesca *** (gwjj62b)

Yield: 1 Servings

Ingredients:

2 c Garlic ; finely minced
2 tb Olive oil; extra virgin
2 ea Anchovies
4 ea Capers
6 ea Black olives; sliced
4 ea Mushrooms ; sliced
2 ea Plum tomatoes ; largely dic
1 x Italian herb ; blend to tas
1 tb Oregano
1 tb Red wine.

Instructions:

Greetings! While I eat anchovies in small infrequent amounts but I do succumb to the temptation from time to time. For Susan Carol and all anchovy with pasta lovers here is my entry. A variation has been posted earlier but mine is the one which has earned me > rave reviews. Enjoy. (By the way Susan did you ever catch my posting of my mussel recipe?) (Each serves one to 1 1/2 persons so adjust accordingly with individual taste in mind.) 1 serving a thick pasta like fettacine or thick spaghetti or pasta of choice. In a large skillet saute garlic in the olive oil slowly until limp. Add herbs and saute until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately. Serve with a dark green salad and a good red wine. An sprinkle of romano & parm. cheese >> enhances the dish. Even my husband likes this recipe! ENJOY! FROM: CECILIA HEIGHT (GWJJ62B)