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You are here: Home / Pasta / Spaghetti Puttanesca

Spaghetti Puttanesca

October 20, 2015 by craig Leave a Comment

anchovy-pasta

I’ve been making pasta for years but only recently learned how to make it much better, thanks to Giorgio Locatelli’s “Made in Italy“.

This spaghetti has 3 1/2 cups of flour, 3 eggs, 2 egg yolks and some salt.

The trick is to knead the dough for 10 minutes after it is all combined, and then rest it for an hour at room temperature under a damp cloth. You end up with a wonderfully supple dough.

The sauce here is uncooked, again Locatelli’s recipe – chopped white anchovies, diced tomato, black olives, capers, basil. Simple and brilliant.

Filed Under: Pasta, Seafood

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THE COOK

I cook in the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. We're gradually shaping a backyard garden with cherry, peach, almond, citrus, olive, pomegranate and fig trees, vegetables and herbs. Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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