How to make... Pasta Puttanesca!
As part of this mini pasta series I'm sharing some of my favourite pasta recipes! Check out how to make this speedy pasta supper with just a handful of ingredients! :) Get recipe here:
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Gino D’Acampo shows you how to make Linguine alla Puttanesca | Gino’s Italian Family Adventure
In this video, Gino makes his in-laws Linguine alla Puttanesca, or more commonly know as, Linguine with Anchovies.
Watch the full episode on ITVX here :
Gino’s Italian Family Adventure Cookbook is available here :
Scott Conant's Pasta Puttanesca | Food Network
Cook along with Scott as he shares his take on this iconic Italian dish that features anchovies, capers, olives and more!
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Spaghetti Puttanesca (Scotty's Style)
RECIPE COURTESY OF SCOTT CONANT
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
1/2 cup extra-virgin olive oil, plus more if needed
2 anchovy fillets, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
1 shallot, finely sliced
2 cloves garlic, finely sliced
2 teaspoons crushed red pepper
1 sprig oregano, finely chopped
2 plum tomatoes
1/2 pint cherry tomatoes
1 tablespoon chopped fresh parsley leaves, plus more for garnish if you like
1 tablespoon capers, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
2 tablespoons pitted and quartered black olives, preferably Gaeta
1 pound dry spaghetti
Directions
In a small skillet, warm the olive oil over medium heat. Add the anchovies and cook, breaking them up with a fork or wooden spoon, until they have disintegrated into the olive oil. Add the shallot, garlic, and crushed red pepper and cook, stirring, until they just begin to brown. Then add the oregano, if using.
To peel the plum tomatoes, use a paring knife to cut a small x on the tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
Cut the plum tomatoes into 8 pieces and the cherry tomatoes in halves or quarters depending on size. In a bowl, combine the cherry tomatoes, plum tomatoes and parsley. Add the capers and olives and let this mixture sit for a few minutes or up to an hour at room temperature for the combined flavors to develop. (Refrigerate it for any longer stretches and use it within 24 hours.)
When ready to serve, bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Before draining, reserve about 1/2 cup of the cooking water. When the pasta is just about done, heat a large skillet over medium-high heat. Add a couple of tablespoons of the olive oil, and when hot, add the tomato mixture to the pan. (You want the tomatoes to have enough surface space so that when they hit the pan, the liquid that is released from them evaporates almost immediately.)
Drain the spaghetti, add it to the skillet, and use tongs to toss it with all of the ingredients. Add some of the pasta cooking liquid to the pan as necessary to keep the pasta moist. Transfer the spaghetti to warm bowls and drizzle with a little more of the remaining olive oil and some fresh chopped parsley, if you like.
Cook’s Note
Which wine? A Greco di Tufo (DOC) from Campania would really allow this dish to shine. A rich white wine made from Greco grapes, this wine offers a smokiness that's nicely tamed by the assertive flavors of the puttanesca.
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Scott Conant's Pasta Puttanesca | Food Network
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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PIATTO™ cooking channels bring tasty and gourmet reproducible recipes of classic staples dishes as well as original recipes from around the world.
In this PIATTO™ video recipe, we present:
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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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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. ❤️