How To make Pasta Ala Puttanesca
1 lb Spaghetti, linguini, or
Other pasta of your choice 2 cn Peeled italian tomatoes
1/4 c Olive oil
1 ts Oregano
1/8 ts Dried red pepper flakes
1/2 c Tiny black Nicoise olives
1/4 c Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 c Chopped parsley
2 tb Salt
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook
until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise
into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has
thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook
How To make Pasta Ala Puttanesca's Videos
Spaghetti alla Puttanesca
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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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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:
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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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Pasta Puttanesca: A fantastic weeknight Italian pasta dish!
Pasta Puttanesca is not only the one Italian pasta dish I cooked the most, but it is definitely also one of my favorites. Puttanesca pasta sauce has a powerful aroma with salty notes from anchovies, capers, and olives so as a sweet base from quality canned tomatoes.
The best thing about this recipe, however, is that it can only be made with ingredients from the larder.
PRINTABLE RECIPE:
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// INGREDIENTS IN THIS RECIPE
San Marzano Tomatoes:
Black Olives:
Linguine:
Anchovies:
Chili Flakes:
Parsley
Garlic Cloves
Capers
Olive Oil
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How to make... Pasta Puttanesca!
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Pasta Alla Puttanesca | How To Make This Underrated Dish
This pasta alla puttanesca is the perfect example of what balanced flavours should taste like. It's super easy to make, relatively cheap and of course, tastes delicious.
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Serves - 2
Ingredients -
300g (10.5oz) - Spaghetti or Pasta of Choice
1 1/2 Tbsp (30ml) - Olive Oil
6 - Anchovy Fillets
2 - Garlic Gloves, Thinly Sliced
40g (1.4oz) - Kalamata Olives, Pitted, Rinsed & Quartered
15g (0.5oz) - Capers, Rinsed & Roughly Chopped
1 Can (400g - 14.1oz) - Crushed Tomatoes
5g (0.2oz) - Oregano, Roughly Chopped (Substitute for 1 tsp (1g) Dried Oregano)
2 - Basil Stems, Leaves Picked & Sliced or Picked, Save Stems
Seasoning To Taste
Parmigiano Reggiano, Freshly Grated To Serve
Basil Leaves To Serve
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