Okay, so i just made Pasta Puttanesca according to Jamie Oliver's recipe on FoodTV.com. I found it much too fishy and maybe this was because of the anchovies i used but it lacks the richness i like in good anchovies (guess it was the little hairy things). Anyway, I added some Blackstrap Molasses to it and man, oh yeah. It mellowed the dish out and gave it a real earthiness and complexity. Just a suggestion, I look forward to adding it to a few other tomato sauce dishes.
You can find the original recipe here:
but regardless, i would go with fewer anchovies the next time, and i like anchovies.
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