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How To make Spaghetti Sauce Puttanesca
3 Anchovy fillets; chopped
2 tb Olive oil
4 cn Peeled Italian plum tomatoes
-- (28 oz. cans) -or- 40 To 50 fresh tomatoes
2 tb Fresh basil
2 tb Fresh oregano
1 lg Head garlic; abt. 12 cloves
2 tb Capers; drained
1/2 c Kalamata olives
pitted and halved :
GARNISH---------------------------------- Grated Parmesan cheese Heat olive oil in large Dutch oven. Add anchovies and stir together until oil and anchovies make a paste. Add the tomatoes, liquid and all. Break up the tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic. Cook for 6 to 8 hours, adding a little water as needed. The sauce will become a dark, rich red. In the last half hour, add the remaining garlic, olives and capers. Cook for a few minutes to blend the flavors. Serve over pasta and pass grated Parmesan. The editors wrote: "Anchovies, capers, olives and garlic result in a mysterious and wholly Italian taste experience that even anchovy haters tend to like. This recipe was...the best of several on this theme. We would only suggest the possibility of adding the fresh herbs later in the cooking process." Recipe from Ellen Boehm Smith of San Jose, CA in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned.
How To make Spaghetti Sauce Puttanesca's Videos
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
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Italy's Scandalous Spaghetti PUTTANESCA
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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.
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TABLE OF CONTENTS
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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
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Spaghetti Puttanesca w/ A Special Taste Tester! - Authentic Italian Pasta Recipe
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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.
#puttanesca #pastaputtanesca #puttanescapasta
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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
How to Cook Puttanesca Sauce
A few of you asked for it; thought I'd make a quick video showing how to make Puttanesca Sauce.
INGREDIENTS: I use San Marzano tomatoes, fresh garlic and onion, red pepper flakes, anchovies, tomato paste, a little oil, butter and lemon juice, black and kalamata olives, capers and italian sausage
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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 :) )
PRINT RECIPE:
How I Learned To Like The 1 Pasta I Hate (Spaghetti alla Puttanesca)
I hate olives and I don't love anchovies, which makes Pasta Puttanesca one of the pastas I do not like. But today I'm going to see if there is a way to make it that I might enjoy.
Recipes:
PASTA PUTTANESCA
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