Spagetti Aglio-Olio: Macoruni e' Calamari PASTA AGLIO/OLIO CON ANCHOVY Email: glilli@aol.com
Pasta w/Oil and Garlic:
From Oriolo, Prov. Cosenza
3/4 Cup olive oil (or other)
4 cloves garlic(halved)
1 lb Spagetti,
Linguini or other desired pasta.
salt & pepper to taste
Heat oil and
brown garlic (do not burn) Drain spagetti (not to dry) mix -salt & pepper to
taste !!!! Enjoy
Suzi Dursi/Durse-Youngstown
Ohio
pasta w squid tomato and pepper sauce:
From Oriolo, Prov. Cosenza
1 cup olive oil
1/2 lb Calimari(cleaned & cut up)
5-6 cloves chopped Garlic
1/4 cup dried peppers(chopped up,
Peperoncino)
6-8 Roma tomatoe(cut up or whole canned)
1-2 tlbs fresh
parsely
Cook a pound of your favorite pasta
in a skillet heat 1 cup
olive oil, add 5-6 cloves miced garlic. saute this for a few minutes. now add
calamari(Squid) & 1/4 cup dried red peppers. saute this until the squid is
tender. add tomatoes. Simmer mixture 5-10 minutes, or longer. add salt &
pepper to taste. Mix this with your macaroni in a large bowl and top with fresh
parsely and grated Romano cheese.
IF YOU DONT LIKE THIS DISH, YOUR NOT
CALABRESE!!!
Jim Frega-Youngstown
Ohio
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pasta w Anchovy, tomato and pepper sauce:
From Mammola Prov. Reggio Di Calabria
2 TINS OF ANCHOVY FILLETS
1 TIN OF SARDINES IN OIL
6 CLOVE OF GARLIC (THINLY SLICED)
1 RED BELL PEPPER (CHOPPED FINE)
4 ITALIAN FRYING PEPPERS (CHOPPED COARSE)
4 ITALIAN HOT FRYING PEPPER (CHOPPED COARSE)
1/2 CUP FRESH PARSLEY (CHOPPED FINE)
1/2 CUP OF OLIVE OIL
2 LBS OF YOUR FAVORITE PASTA
IN A LARGE SKILLET:
HEAT OLIVE OIL
ADD THE SLICED GARLIC - COOK TO GOLDEN BROWN
ADD THE CHOPPED PEPPERS - CARAMELIZE
ADD THE PARSLEY - STIR CONSTANTLY
ADD ANCHOVY AND THE OIL (NO CAPERS)
ADD SARDINES AND THE OIL
..... STIR CONSTANTLY - BREAK THE ANCHOVIES AND
SARDINES TILL YOU GET A CONSISTENT MIXTURE
LET IT SIMMER TILL READY TO SERVE
COOK 2 LBS OF YOUR FAVORITE PASTA (DO NOT USE THIN PASTA - LINGUINE OR FUTTUCINE, PREFERABLY, AL DENTE.
SAVE 3 TO 5 CUPS OF THE HOT PASTA WATER TO USE LATER TO ADD TO THE PASTA.
DRAIN THE PASTA TOTALLY
PLACE PASTA IN A LARGE SERVING BOWL PUR THE ANCHOVY SAUCE OVER IT AND STIR THOROUGHLY.
IF IT IS TOO THICK - ADD THE PAST WATER A LITTLE AT THE TIME - STIR THE PASTA - KEEP ADDING THE PAST WATER TILL ITS TO YOUR TEXTURE.
SERVE - SCOOP FOR EXTRA SAUCE.
SPRINKLE LOTS OF PECORINO ROMANO CHEESE OVER IT AND ENJOY.
DOMINIC AGOSTINO
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