PASTA PUTTANESCA - Original Italian recipe
Pasta puttanesca is one of the most famous (and loved) Italian pasta dish. The origins of this dish are disputed between Lazio and Campania: in fact the versions are multiple as well as the legends about its origin. But there are some keystone: we do use spaghetti and a sauce made with canned peeled tomatoes, capers, garlic, dries chili pepper, olives and – in Lazio region – anchovies fillets too. Puttanesca pasta is a tasty and rich dish: you’ll love it!
★ WANT MORE RECIPES? SUBSCRIBE NOW:
►
DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS!
★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Canned peeled tomatoes 800 g
Capers in salt 10 g
Parsley 1 sprig
Anchovies fillets in olive oil 25 g
Gaeta olives (or black pitted olives) 100 g
Garlic 3 cloves
Dried chili pepper 2
Extra-virgin olive oil 30 g
Fine salt to taste
► LATEST VIDEOS FROM GIALLOZAFFERANO
► BEST OF GIALLOZAFFERANO
_______________________________________
Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier!
► GIALLOZAFFERANO ONLINE COOKBOOK:
► GialloZafferano YouTube Channel (Italian with subs)
_______________________________________
★ FOLLOW US!
► Facebook:
► Instagram:
► Pinterest:
► Twitter:
#giallozafferano #italianfood #pasta
Scott Conant's Pasta Puttanesca | Food Network
Cook along with Scott as he shares his take on this iconic Italian dish that features anchovies, capers, olives and more!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti Puttanesca (Scotty's Style)
RECIPE COURTESY OF SCOTT CONANT
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
1/2 cup extra-virgin olive oil, plus more if needed
2 anchovy fillets, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
1 shallot, finely sliced
2 cloves garlic, finely sliced
2 teaspoons crushed red pepper
1 sprig oregano, finely chopped
2 plum tomatoes
1/2 pint cherry tomatoes
1 tablespoon chopped fresh parsley leaves, plus more for garnish if you like
1 tablespoon capers, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
2 tablespoons pitted and quartered black olives, preferably Gaeta
1 pound dry spaghetti
Directions
In a small skillet, warm the olive oil over medium heat. Add the anchovies and cook, breaking them up with a fork or wooden spoon, until they have disintegrated into the olive oil. Add the shallot, garlic, and crushed red pepper and cook, stirring, until they just begin to brown. Then add the oregano, if using.
To peel the plum tomatoes, use a paring knife to cut a small x on the tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
Cut the plum tomatoes into 8 pieces and the cherry tomatoes in halves or quarters depending on size. In a bowl, combine the cherry tomatoes, plum tomatoes and parsley. Add the capers and olives and let this mixture sit for a few minutes or up to an hour at room temperature for the combined flavors to develop. (Refrigerate it for any longer stretches and use it within 24 hours.)
When ready to serve, bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Before draining, reserve about 1/2 cup of the cooking water. When the pasta is just about done, heat a large skillet over medium-high heat. Add a couple of tablespoons of the olive oil, and when hot, add the tomato mixture to the pan. (You want the tomatoes to have enough surface space so that when they hit the pan, the liquid that is released from them evaporates almost immediately.)
Drain the spaghetti, add it to the skillet, and use tongs to toss it with all of the ingredients. Add some of the pasta cooking liquid to the pan as necessary to keep the pasta moist. Transfer the spaghetti to warm bowls and drizzle with a little more of the remaining olive oil and some fresh chopped parsley, if you like.
Cook’s Note
Which wine? A Greco di Tufo (DOC) from Campania would really allow this dish to shine. A rich white wine made from Greco grapes, this wine offers a smokiness that's nicely tamed by the assertive flavors of the puttanesca.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ScottConant #FoodNetwork #PastaPuttanesca
Scott Conant's Pasta Puttanesca | Food Network
How to Make PASTA alla PUTTANESCA Like an Italian
To make Pasta alla Puttanesca, no grocery trip is required, as it doesn't involve a long list of ingredients or complicated instructions. A quick, easy, and budget-friendly pasta dinner delicious enough to charm everyone around the table.
What sets Pasta alla Puttanesca apart is its ability to transform basic pantry staples into a dish bursting with character. The marriage of these ingredients creates a symphony of flavors that coat each strand of pasta, making it a favorite for those seeking a dish that's both comforting and bold in taste.
???? Follow this link to read and print the written recipe:
#puttanesca #pasta #vincenzosplate
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Puttanesca
0:36 Ingredients for Pasta alla Puttanesca
1:29 How to Get the Ingredients Ready
2:17 How to Make the Sauce
6:44 How to Cook Pasta
7:26 Combine Pasta with the Puttanesca Sauce
9:16 How to Serve Pasta alla Puttanesca
9:37 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
==========================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Gino D'Acampo's Linguine Puttanesca | This Morning
Subscribe now for more!
It’s Gino's all-time favourite pasta dish and he's sharing the recipe with all of us! It's a Monday night store cupboard saviour - linguine puttanesca.
Get the recipe here:
Broadcast on 30/01/2017
Like, follow and subscribe to This Morning!
Website:
YouTube:
Facebook:
Twitter:
This Morning - every weekday on ITV from 10:30am.
Join Holly Willoughby and Phillip Schofield, Ruth Langsford and Eamonn Holmes as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
Dr Zoe and Dr Ranj answer all your health questions, stay stylish with Gok Wan's fabulous fashion, be beautiful with Bryony Blake's top make-up tips, and save money with Martin Lewis.
Easy Pasta Puttanesca in 25 minutes
Get the Recipe:
⭐️ Puttanesca sauce has the right balance of sweet from the tomato, savory and tangy from the olives, and spicy from the red pepper flakes.
⭐️ Ingredients
1 pound spaghetti (+ 1 gallon of water and 2 tablespoon of salt to cook it)
3 tablespoons extra virgin olive oil
2 cloves garlic
¾ cup black olives pitted (Gaeta, Kalamata, or other)
2 tablespoons capers
¼ teaspoon red pepper flakes or more to taste
28 ounces (1 large can) whole peeled tomatoes best if San Marzano
1 handful flat-leaf parsley
salt + black pepper taste the sauce and add if necessary
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Italy's Scandalous Spaghetti PUTTANESCA - The Pasta of the Red Light District
Is it all about sex in Italy? Including food? Puttanesca is one of the most known and loved spaghetti recipe in the world and yet not many know its scandalous origin. Let's make the AUTHENTIC and ORIGINAL PUTTANESCA while learning its secret origin.
Written recipe? On our website:
#pasta #italianfood #recipe #italy
★ FOR MORE VIDEO RECIPES... Subscribe to our channel!
➠
Click the bell ???? to receive notifications when we publish new recipes.❤️
PIATTO RECIPES - Quality on the table! ???? ????
⭐️ Battle-tested, quality recipes.⭐️
PIATTO™ cooking channels bring tasty and gourmet reproducible recipes of classic staples dishes as well as original recipes from around the world.
In this PIATTO™ video recipe, we present:
===========
Italy's Scandalous Spaghetti PUTTANESCA
===========
Pasta Puttanesca is a celebration of Mediterranean ingredients: olives, capers, anchovies, tomatoes and garlic! It is also a classic and quick recipe of Naples. What many don't know? This recipe's name literally translates to 'whorish' and has a colorful history!
The first mention of this dish comes from an Italian cooking manual written by Ippolito Cavalcanti in the 1800's where the basics of the dish are described without the tomato.
Over time, as tomato became popular in Italy, tomato also became an ingredient in the Puttanesca.
And for that scandalous name? Well, watch our video and then let us know in the comments what your favorite theory is!
INGREDIENTS (serves 4)
Vermicelli or Spaghetti: 11 oz (320 g)
Crushed Tomatoes: 14 oz (400 g); best made from whole peeled tomatoes, crushed by hand
Gaeta olives (or Kalamata): 80 g; pitted
Capers: 5 tbsp (40 g)
Anchovies: 4 fillets
Garlic: 2 cloves
Extra Virgin Olive Oil: 4 tbsp
Fresh Red Chili Pepper: one
Parsley: a handful
Fine Salt: to taste
NOTE: Rinse or better yet soak the capers and olives in filtered water for 30 minutes before using in this dish to remove the excess salt or any vinegar flavor from preservation.
===========
TABLE OF CONTENTS
===========
0:00 intro
0:19 Cavalcanti's Early Version of Puttanesca
3:00 Puttanesca with Tomatoes
4:09 Origins of the Pasta's Name Puttanesca
===========
PRODUCTS USED IN THIS VIDEO (or RECOMMENDED)
===========
Affiliates links below:
► Gaeta Olives:
Or check out store on Amazon:
►
===========
FOLLOW US
===========
Subscribe to PIATTO™ RECIPES (English-only) on YouTube:
►
Subscribe to PIATTO™ (Italian channel) on YouTube:
►
Facebook:
►
Twitter:
►
Instagram:
►
Pinterest:
►
===========
CREDITS
===========
Marketing - Social Media - Branding: Kaniko Limited
Production - Piatto LLC
===========
DISCLAIMERS
===========
This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.
As an Amazon Associate, we earn from qualifying purchases.
This means at no extra cost to you, PIATTO may earn a small commission if you click the links and make a qualifying purchase.