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
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
Spaghetti alla Puttanesca - Chef Pasquale
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Today I will show you how to make my version of Spaghetti alla Puttanesca. I do not include capers in this recipe, but feel free to add them.
What you'll need:
Canned Plum Tomatos
Anchovies
Black Olives
Olive Oil
Parsley
Onions and Garlic
Hot Peppers
Capers (Optional)
Spaghetti alla Puttanesca Recipe - by Laura Vitale - Laura in the Kitchen Episode 76
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
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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Easy Pasta Puttanesca in 25 minutes
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⭐️ 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. ❤️