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©2008 INNFUSION, INC + AMina Productions, INC. All Rights Reserved.
M2 is directing team Adam Martin + Eben Matthews. This is their cooking show.
©2008 INNFUSION, INC + AMina Productions, INC. All Rights Reserved.
2 comments:
"Pasta Puttanesca".
My Mom watched this and said "He's British, isn't he? Why is he cooking Italian food?"
I told her, "Because there isn't one single person on the Internet -- including in the UK -- who wants to know how to make English Food."
(Boiled Pizza? Wankers...)
Whore’s Pasta - pasta Puttanesca
1 - 28oz can of diced tomatoes
6 - Anchovy fillets
15 - Pitted Kalamata olives
3 - Cloves of garlic
3 - Tablespoons capers
1 - Teaspoon crushed chillis
2 - Table-spoons olive oil
2/3 - Packet spaghetti
Makes enough for 3 really big, or four decent, servings.
Put the water on to boil in a large pot
Finely chop the anchovy fillets
Roughly chop the garlic cloves
Quarter the Kalamata olives
Open the can of tomatoes
In a large frying pan, combine the anchovies, garlic and crushed chillis over medium heat. Cook, stirring constantly, until garlic goes golden. Add tomatoes and stir until well mixed. Bring back to bubbling hard, then reduce heat, stir in olives, and allow to simmer for about 20 minutes, or until liquid is mostly gone. As it simmers, break up the chunks of tomato as finely as possible (use your spatula or spoon for this).
Once most of the liquid has evaporated, put the spaghetti on to cook in rapidly boiling water. Separate the spaghetti with a fork or toothed spoon, and reduce heat to simmer, covered, for about 7 minutes, until just cooked, but still firm to the bite (“al dente” - you don’t want to over cook it, because soggy pasta is just nasty...).
Make sure the sauce doesn’t get too dry, so add water if necessary to keep it slightly moist. Once the pasta is cooked, add the capers to the sauce, and stir them in. Then drain the pasta, and add it to the sauce (or vice versa, if your pan isn’t big enough).
Mix well and let sit for a couple of minutes - you want the spaghetti to absorb some of the sauce - then serve.
Happy cooking.
Enjoy!
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