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Reviewed Puttanesca Sauce
May 17, 2011 on FoodNetwork.com
“Love Puttanesca - but here are some tips.
Don't use pitted olives, they get mushy. I know it takes more time but buy olives with pits. Coursely cut and pit the olives yourself. It's well worth it. The olives will be meaty instead of mushy.
Skip the anchiovies and tomato paste, and substitute anchiove paste to thicken and...”