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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Red Snapper Puttenesca Recipe

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This recipe for Red Snapper Puttenesca is from Family Favorites +, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 pcs Red Snapper, skin removed *
1/4 cup large Green Olives, sliced
1/4 cup large Black Olives, sliced
1 tbsp Capers
4 to 6 pcs Anchovy’s*
28 oz can San Marzano Tomatoes (Certified or DOP)
Pinch of Salt / 1/2 Pinch Pepper
1 tsp Dried Parsley
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
8 cloves of Garlic, peeled
2 tbsp EVOO
1/2 cup Red Wine
Pinch of red hot pepper (optional)
Pasta (ziti, penne or rigatoni)

Tools:
Med to Large Frying Pan
Pasta Pot

Directions:
Directions:
Prepare water for pasta
Add EVOO to pan on medium heat, when hot add garlic and sauté, add canned tomatoes, S & P, parsley, oregano and basil, with wooden spoon, break apart tomatoes, bring to a low boil, add wine, stir and cook a few minutes, add olives, capers and anchovy’s ( reserving 2), and hot pepper, stir to combine, lower heat and cook 5 minutes, meanwhile, start cooking your pasta.
Add fish and cover with sauce, cook about 3 to 5 minutes, depending on the thickness of the fish, remove fish to serving plate, spoon a little sauce on top with a slice of anchovy, add pasta to the rest of the sauce, mix and serve.

Personal Notes:
Personal Notes:
When you cook anchovy’s they melt, so if your not a fan of eating them leave them off the top, you’ll never know they’re in the sauce, unless you’re allergic.
This recipe works well with any filleted white fish.

 

 

 

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