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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
Spaghetti alla puttanesca, italian traditional recipe
It's a very appreciated dish of the Italian cuisine, but it has quite uncertain origins.
It is also known as spaghetti alla bonne femme. The ingredients we need for 4 portions are: 360 grams of spaghetti, 500 grams of tomato flesh, 100 grams of pitted black olives, 25 grams of salted capers, 4 or 5 salted anchovy fillets, a big clove of garlic, a little hot pepper, some salt, some pepper, extra virgin oil and a bit of fresh parsley. After having put a pot with water on, we remove the salt from the anchovies and capers with running water and we chop the garlic and the parsley finely. / We cut the olives in round slices instead. / Once all ingredients are ready, we can start preparing the sauce. So we put 4 spoons of oil in a pan, we add the anchovy fillets and we crush them with a fork. We let them melt partially on moderate heat and we add some garlic. // We also add the chopped red pepper, the capers and the olives. We make it become tasty for almost one minute, then we rise the flame and we add the tomato flesh. After having cooked the sauce for 15-20 minutes, we can cook the pasta. After having added some salt, we pour it in the boiling water.
We drain the pasta when it's still firm and we directly pour it in pan. We add a spoon of cooking water and we stir fry on full heat// we let it becoming tasty for a few minutes before adding some parsley. // And in the end we serve it very hot. / We complete our dish with a slight sprinkle of parsley. // If you have got a prepared tomato sauce, you can cook your spaghetti alla puttanesca in a few minutes. Goodbye everybody by Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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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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Making Puttanesca Sauce with Anchovies
A simple recipe using anchovies!
You don’t even notice their form because they dissolve into an umami paste that gives any tomato sauce depth.
Improvise with your own spices and herbs!
Need anchovies?
World's Largest Selection of Tinned Fish
Spaghetti alla puttanesca with shrimp or prawn means whore spaghetti
Get full recipe here
This sauce supposedly originated in Naples Italy. It's made from olives, capers, anchovies, chili in a herb and garlic tomato sauce. Puttanesca translates to Whore style. How this name originated is unsure, but some suggest it was cooked in the streets to lure the men into the local houses of ill repute. This recipe uses shrimps but equally works well with chicken. It easy and quick to make. In most cases the sauce will be ready by the time the spaghetti is cooked. Plus it's super tasty!
Spaghetti Puttanesca Recipe in 60 Seconds
Spaghetti Puttanesca otherwise known as the lady of the night pasta.
#shorts #thepastaqueen
Classic Pasta Puttanesca Recipe
Oil cured black olives add an amazing flavor to this pasta puttanesca recipe. I used long fusilli, but any substantial pasta goes well with this anchovy, caper, garlic, and olive tomato-based sauce. This classic Italian pasta recipe has the best flavor from umami rich anchovies, so unless you really dislike them, try to use at least a few for an authentic puttanesca taste. I hope you enjoy it!
20-MINUTE WEEKDAY PASTA SERIES:
TUNA PASTA WITH OIL-CURED BLACK OLIVES:
SUPPORT ON PATREON:
GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Pasta Spider:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Iwatani Butane Burner:
INGREDIENTS:
▪1 pound pasta
▪1 (28) ounce can plum tomatoes
- crushed or blender pulsed
▪3 ounces tomato paste
▪6 garlic cloves - sliced
▪5 anchovy fillets
▪1/2 teaspoon chili flakes
▪1/4 cup fresh parsley - minced
▪3/4 cup oil-cured black olives - rinsed to remove salt
▪1/2 cup green olives
▪2 tablespoons capers - rinsed to remove salt
▪1/4 cup olive oil
▪1/4 extra virgin olive oil - finish
▪salt/pepper to taste
DIRECTIONS:
1. In a 1/4 cup of olive oil saute the garlic and minced anchovies over medium-low heat for 2-3 minutes or until the anchovies dissolve and the garlic turns golden. Add in the chili flakes and cook for 30 seconds more.
2. Next, add in the tomato paste and cook for 5 minutes stirring frequently.
3. Add in the plum tomatoes and bring to a simmer.
4. Add in the chopped olives and capers.
5. Taste test the sauce and adjust salt and pepper if required. Because of the saltiness of the ingredients, little extra salt will be needed.
6. Remove half the sauce from the pan. Add in a ladle of pasta water. Add in the al dente pasta and cook for 1-2 minutes to thoroughly coat pasta with the sauce. If more sauce or pasta water is needed add some back into the pan. Serve remaining sauce on the table or for bread dipping.
7. Right before serving drizzle a bit of high-quality extra virgin olive oil onto each plate. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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