MARJORIE'S KITCHEN: MY PASTA PUTTANESCA RECIPE | Marjorie Barretto
October is the month of pasta but in the Barretto home, everyday is pasta day! For this episode, I will share with you my favorite kind of pasta. It's very easy to make with just the right amount of ingredients. Enjoy!
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Spaghetti Puttanesca Recipe in 60 Seconds
Spaghetti Puttanesca otherwise known as the lady of the night pasta.
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How to make PASTA PUTTANESCA
PUTTANESCA SAUCE AND PASTA PUTTANESCA
Puttanesca pasta is a game changer from Naples, Italy. If you think don’t like anchovies, think AGAIN! Smother your pasta in thick tomato sauce with a kick of salty anchovies and capers, throw some olives in the mix and add fresh parsley for the ultimate puttanesca sauce.
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HOW TO MAKE PASTA PUTTANESCA
INGREDIENTS:
300g (10.6oz) Spaghetti (use a dry, long pasta) OR Penne
6x Anchovies in olive oil
2x Tablespoons of Capers under salt
2 garlic cloves
Kalamata olives (Or Gaeta olives if you can get them!)
1 tin peeled tomatoes (or a generous amount of juicy cherry tomatoes)
Bunch fresh parsley
Rock Salt
Extra virgin olive oil
Salt and Pepper
UTENSILS:
Medium size bowl
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Spatula
Potato masher
METHOD:
1. Puttanesca sauce is very flavoursome and salty so start by washing the capers under water to remove the salt.
2. Put the water on to boil (before you start making the puttanesca pasta) so that you cook your pasta at the same time as you make your sauce.
3. Next put a fry pan on your stove at a medium heat and add a generous drizzle of extra virgin olive oil.
4. Once the oil has started to warm up add your anchovies (approx. 2-3 per person) and melt them into the oil by moving them around with a spatula.
5. Leave these for around a minute as they will start to shrink and infuse the oil with the flavours.
6. Next add the garlic (either finely chopped or pressed) and olives, and mix this through.
7. When you add the olives, gently squeeze them with your hands, before adding them to the pan. Continue to mix all of the Puttanesca pasta ingredients together.
8. Now add a sprinkle of salt and pepper to the bowl of peeled tomatoes, along with freshly chopped parsley and mix it well before squashing it all down using a potato masher!
9. Mix this until you get a much smoother consistency, leaving the puttanesca sauce ingredients to lightly simmer.
10. Pour in the tomato mixture and let this simmer for a few minutes, stirring it every so often.
11. Once the pasta is ready, strain it, and add it to the pan.
12. Toss the pan with the puttanesca pasta so all of the ingredients dance together.
13. Remove the pan from the stove.
HOW TO SERVE
Serve up a single portion of puttanesca pasta on a flat plate and enjoy nice and hot! Make sure once you have served it up on a plate, you use a spoon to scoop up some extra capers and olives from the puttanesca sauce and add it to each portion. Sprinkle some freshly chopped parsley on top. It will be full of flavour with an added kick, so enjoy every mouthful.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the Pasta Puttanesca video recipe
Spaghetti alla Puttanesca
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Spaghetti alla puttanesca, italian traditional recipe
It's a very appreciated dish of the Italian cuisine, but it has quite uncertain origins.
It is also known as spaghetti alla bonne femme. The ingredients we need for 4 portions are: 360 grams of spaghetti, 500 grams of tomato flesh, 100 grams of pitted black olives, 25 grams of salted capers, 4 or 5 salted anchovy fillets, a big clove of garlic, a little hot pepper, some salt, some pepper, extra virgin oil and a bit of fresh parsley. After having put a pot with water on, we remove the salt from the anchovies and capers with running water and we chop the garlic and the parsley finely. / We cut the olives in round slices instead. / Once all ingredients are ready, we can start preparing the sauce. So we put 4 spoons of oil in a pan, we add the anchovy fillets and we crush them with a fork. We let them melt partially on moderate heat and we add some garlic. // We also add the chopped red pepper, the capers and the olives. We make it become tasty for almost one minute, then we rise the flame and we add the tomato flesh. After having cooked the sauce for 15-20 minutes, we can cook the pasta. After having added some salt, we pour it in the boiling water.
We drain the pasta when it's still firm and we directly pour it in pan. We add a spoon of cooking water and we stir fry on full heat// we let it becoming tasty for a few minutes before adding some parsley. // And in the end we serve it very hot. / We complete our dish with a slight sprinkle of parsley. // If you have got a prepared tomato sauce, you can cook your spaghetti alla puttanesca in a few minutes. Goodbye everybody by Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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