Puttanesca, Cholent, and two more 2007 Binyamina Yogev wines
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[…] This past weekend we were really thinking about starting a whole new cooking theme, but the week got ahead of us so that will have to wait for a few more days, but stay tuned for a wonderful set of cooking pages to come soon. So when all else fails, we fall back on one of our favorites, Spaghetti alla Puttanesca. I have long ago modified the original puttanesca recipe, for many reasons. Pasta sauce recipes call for finishing the sauce by placing the pasta into the pan of sauce. The issue here is that on Shabbos this is really not the best way to serve this for us, as it does not last long this way, and two of us will not finish the dish. We do this so that we can have leftovers, but again, that does not match the recipe format. Also, I like to add things to the recipe, like ground tofu and vegetables. You can find the revised version of the classic recipe here. […]
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