How to make... Pasta Puttanesca!
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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.
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#puttanesca #pasta #vincenzosplate
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⏱️⏱️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
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Spaghetti with Tuna Puttanesca Recipe - Laura Vitale - Laura in the Kitchen Episode 741
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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
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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PATREON:
CHEF RV’s PASTA ALLA PUTTANESCA
PASTA ALLA PUTTANESCA
Olive oil, as needed
¼ cup sliced garlic
1 cup chopped tomatoes
6-8 pieces anchovies, coarsely
¼ cup coarsely chopped black olives
¼ cup coarsely chopped green olives
3 tablespoons coarsely chopped capers
Red pepper flakes, as needed
Salt and pepper, as needed
500 grams pasta, cooked al dente
Pasta water, as needed
Parmesan cheese, as needed