Comments for Caviar and Codfish

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Tue, 21 Feb 2012 21:11:34 +0000

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Comment on Pasta Puttanesca by Amy B.

Amy B. — Mon, 19 Apr 2010 04:56:41 +0000

Looks so good! I would love to make one as good as that, haha. I wish. The shrimps, mmm.

Comment on Pasta Puttanesca by rachel

rachel — Sat, 17 Apr 2010 12:32:52 +0000

I read this the other day and the computer died while I was trying to leave a comment, so here we go again. I like everything about this post, the recipe (it is one of my favourites), the twist with the fat shrimp, the meaty pictures, the writing, it makes me want to cook now and that is the sign of a great inspiring post. Great stuff.

Comment on Pasta Puttanesca by Brie

Brie — Sat, 17 Apr 2010 03:13:54 +0000

oh, this looks delicious! of course i’m also sad that America no longer cans anchovies i’m concerned about how much the price might increase now that they all have to be imported.

Comment on Pasta Puttanesca by doggybloggy

doggybloggy — Fri, 16 Apr 2010 18:14:55 +0000

I just saw some fresh anchovies like these just the other day – now I wish I had picked them up – nice dish!

Comment on Pasta Puttanesca by robin

robin — Fri, 16 Apr 2010 11:08:55 +0000

Yes, freshly cured, from a local fish shop (metroseafood.com) and so good all by themselves. It’s hard to go back to canned after these guys.

Comment on Pasta Puttanesca by Marc @ NoRecipes

Marc @ NoRecipes — Fri, 16 Apr 2010 06:03:17 +0000

Wow looks wonderful. Are those freshy cured anchovies? They look amazing all on their own.

Comment on Pasta Puttanesca by Deanna

Deanna — Thu, 15 Apr 2010 22:54:44 +0000

I’ve been known to use this sauce when I make eggplant parmesan. I love the addition of shrimp though. And I put cheese on most of my seafood pastas. I would leave it off of squid ink though.

Comment on Pasta Puttanesca by robin

robin — Thu, 15 Apr 2010 20:36:21 +0000

I usually buy the real deal, but I agree there’s really no need to do so in this dish — pure snobbery on my part. I like to take a bite out of any canned tomato I use, and I’ve tried and liked Redpack before, maybe just a little less than San Marzano. I did have San Marzanos with added basil in the can once, and that was dis-gusting!