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.
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Re-watch the Pasta Puttanesca video recipe
Fabio's Kitchen: Season 2 Episode 7, Penne Alla Puttanesca
Guess what ?? You can now get one of my favorite dishes to cook for my family and friends from Chef'D. My Penne Alla Puttanesca recipe is a step up from the regular marinara, this sauce is flavored with Kalamata olives, capers, and fresh herbs. All the components of this dish comes together perfectly!
Penne Alla Puttanesca recipe can be found here:
For more fast recipes and quick meals, order Fabio's latest cookbook Fabio's 30-Minute Italian here:
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Spaghetti alla Puttanesca - pasta with tomato olive sauce
Don't need to open the fridge for this classic Italian pasta. Everything's in your pantry! (Though some fresh herbs is a nice finish :) )
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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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Penne Puttanesca from the Pantry | Doug Cooking
Penne Pasta in a Puttanesca Improvised Sauce! An easy way to use the popular penne pasta shape with pantry ingredients for a quick dinner recipe. Chunky olives and briny capers give this distinct sauce its body, while a unique use of fish sauce adds a savory depth of anchovy. Vegetarian and pescatarian friendly, bold, spicy, and deeply delicious. Enjoy!
16 ounces Penne pasta
3 tablespoons Olive oil
3-4 Garlic cloves, thinly sliced
1 tablespoon Tomato paste
1-2 cups Mixed green and black pitted olives, roughly chopped (such as Kalamata & Castelvetrano)
1/4 cup Capers, drained
1 teaspoon Fish sauce (or 3 to 4 anchovy fillets)
10-12 ounces Marinara sauce (or canned diced tomatoes)
1/2 teaspoon Red pepper flakes
Kosher salt
Boil the penne pasta in 3 quarts of salted water until two minutes under al dente directions.
Meanwhile, in a large sauté pan, add oil and garlic. Bring pan to medium heat, and cook until garlic begins to lightly browned on the edges. Add tomato paste, olives, capers, and fish sauce. Cook for 2 to 3 minutes then add marinara sauce and red pepper flakes.
Using a large slotted spoon or spider-style skimmer, transfer penne pasta directly from cooking water to the sauce. Cook the penne puttanesca 2-3 minutes more, until everything is well heated through and pasta is cooked to desired consistency. Add some additional pasta water, 1 tablespoon at a time, if sauce becomes too thick. Serve immediately with grated Parmesan cheese. Enjoy!
Chapters:
0:00 - Intro
0:45 - Building the puttanesca sauce
4:45 - Adding the penne pasta
5:50 - Serving and tasting the penne puttanesca
6:40 - Outtakes outro
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Classic Pasta Puttanesca
This incredibly flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta.
Puttanesca is a zesty sauce comprised of tomatoes, onions, capers, olives, anchovies, and garlic, and is commonly served with pasta. On a restaurant menu, it will often say alla puttanesca, which means with the sauce. This sauce has a couple of minor variations, including herbs and chiles. Regardless, you can make this pasta work to your liking.
There are a couple of stories on where this sauce came from, starting with its origin in brothels, specifically in the Spanish quarters in Naples where the puttanas, translated to prostitutes, would feed themselves and clients.
Another story claims that puttana stems from the Latin word for putida, which means stinking. This would make sense considering the strong aromas from the ingredients in the pasta.
The last claim states that a chef in the famous Ischia restaurant in Italy had nothing much left to serve some hungry customers. He just threw together whatever ingredients he had, translating from “puttanata qualsiasi,” which means prepared as it comes. Make it simple with no frills. It’s really just a simple Spaghetti Sauce.
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Ingredients for this recipe:
• 4 tablespoons olive oil
• 6 thinly sliced garlic cloves
• 1 seeded and small diced Fresno pepper
• 4 roughly chopped anchovy fillets
• 2 tablespoons capers
• 28 ounces whole peeled tomatoes, crushed by hand
• ½ cup pitted and sliced Gaeta or Kalamata olives
• 2 tablespoons finely minced fresh parsley + more for garnish
• 1 pound dried spaghetti pasta
• sea salt and pepper to taste