PUTTANESCA

The Australian Women’s Weekly Food Magazine - - Contents -

PREP + COOK TIME 40 MIN­UTES SERVES 4 Fol­low recipe for Clas­sic Tomato Sauce (recipe on page 69), adding 2 ex­tra crushed cloves gar­lic and 4 chopped an­chovy fil­lets with gar­lic. About 5 min­utes be­fore the end of cook­ing, add 1 cup drained halved black olives and 2 ta­ble­spoons baby ca­pers. Sea­son. Stir in 2 ta­ble­spoons chopped fresh flat-leaf pars­ley.

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