Pasta Puttanesca
"The name of this dish is -politely put- "Lady of the Evening's Pasta". One of my Chef instructors in culinary school had us cook this dish in class and had great fun telling us what the name meant. Now the phraseology is hilarious- but the dish is OH!, so tasty. And it's fast too."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 2 -8 garlic cloves, -depending on your garlic affection. i like lots
- 1 (2 ounce) can anchovy fillets or 2 -3 anchovy fillets
- red chili pepper flakes
- 1 (32 ounce) can whole tomatoes, chopped
- 12 black olives, crushed off the pit and chopped -get good ones, not bland, boring canned ones
- 1 tablespoon capers, heaping
- 1⁄4 cup chopped Italian parsley
- 3 leaves fresh basil, chiffonade
- 1 lb pasta, cooked, I like noodles with this, spaghetti, capellini, spaghettini, spaghettoni, linguini, fettucci
- romano cheese or grana padano, for sprinking on top if you like
directions
- Heat a large skillet over medium heat and add the olive oil, garlic, anchovies, and crushed pepper.
- Saute until the anchovies dissolve into the oil and the garlic is tender. This only takes a few minutes.
- Add the tomatoes, olives, and capers.
- Simmer sauce a few minutes until slightly thickened (about 6-8 min or so) and add parsley and basil.
- *Note* If using fresh tomatoes simmer the sauce longer at this point until tomatoes have cooked down.
- Taste for salt and add a bit of fresh black pepper.
- Toss sauce with pasta and serve.
- Sprinkle cheese on top.
- Enjoy!
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Reviews
-
WOW. My dad grew up going to NYC's Little Italy with his uncles and having "good old-fashioned Italian food." The kind where meatballs are bigger than your fist and chianti is served in a small tumbler by a Grampa, and Gramma ran the kitchen. He has always loved Puttanesca, but never finds a really good one. This was PERFECT. The directions are concise. I used fresh Roma tomatoes instead of canned, and tossed in some shrimp and langostinos since it was New Year's Day. Serve with a nice ciabatta to mop up the sauce, and a good red wine. -
Made this for PAC Spring 2007 -- Very good version of pasta puttanesca! I have to be honest, my absolute favorite version of pasta puttanesca thus far is Pot Scrubber's recipe, but this is a very close second (which means that it's still better than any restaurant version that I've tried). I really like how quick it is to make, and I love the brininess of the sauce (I'm a horrible salt/pickle fiend). I would definitely make this again. Thanks for posting!
Tweaks
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WOW. My dad grew up going to NYC's Little Italy with his uncles and having "good old-fashioned Italian food." The kind where meatballs are bigger than your fist and chianti is served in a small tumbler by a Grampa, and Gramma ran the kitchen. He has always loved Puttanesca, but never finds a really good one. This was PERFECT. The directions are concise. I used fresh Roma tomatoes instead of canned, and tossed in some shrimp and langostinos since it was New Year's Day. Serve with a nice ciabatta to mop up the sauce, and a good red wine.
RECIPE SUBMITTED BY
MinatheBrat
Tempe, 41
<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /></p>
