I was making a puttanesca sauce and I just saw some grapes in the fridge and thought, why not. So I added the grapes in the sauce and
Minced finely of course
Chops is a trusted home cook.
My mother-in-law "secret ingredient" is raisins for her meatballs and sauce. Grapes do sound tasty.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
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I'm not quite sure, I think around 20-30 grapes per pound of pasta sounds about right, don't want the grapes to be too obnoxious tho, I want them to gently murmur. I tossed in the almost completely mashed grapes at the very end right before I turned off the fire, tossed the pasta in the sauce, and added cheese. I used a classic puttanesca sauce with all the proper ingredients (Olives, capers, anchovies, tomatoes, uh might be forgetting something but yea, nothing special)
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Well played. You deserve a cookie.
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