Puttanesca Pasta
From elgourmand2 9 years ago
- 30 Min. to make
- Serves 8 - 10
I ran across this recipe a while back. It intrigued me that there was a sauce with a name that loosely translates to “sauce the way a whore would make it”. I made it out of curiosity and found it very tasty. Read more The flavor combo works well. It’s also easy, quick and cheep to make. The whores were said to make this between customers. Of course you need to have anchovy paste, Kalamata olives, mushrooms and capers at hand but that’s a given. You want Italian these you should have. Couldn’t have been a big deal; the whores had them at hand. This makes a lot of pasta. I usually cut the recipe in half. See less
Ingredients
- • 1 pound spaghetti, spaghettini, or linguine fini. shopping list
- • 5 garlic cloves, Chopped very fine. shopping list
- • 2 tsp. anchovy paste. shopping list
- • ½ Tbs. hot red-pepper flakes. To taste with this. shopping list
- • 1/3 cup olive oil. shopping list
- • 1 can whole tomatoes in juice, 28oz. (800 ml.). shopping list
- • 1/2 cup kalamata olive bits. That’s what the recipe called for. I used ¼ cup and that seemed enough. shopping list
- • A few fresh mushrooms, sliced thin. Can sub dried but re hydrate. shopping list
- • 2 Tbs. drained capers. I used 1 Tbs. shopping list
- • Pinch of sugar (optional). shopping list
- • 3/4 cup coarsely chopped basil. shopping list
How to make it
- 1. Cook the pasta in a pot of boiling salted water until not quite al dente.
- 2. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
- 3. Check the pasta and when it’s not quite al dente strain.
- 4. Meanwhile, crush tomatoes with juice, a potato masher works well.
- 5. Add crushed tomatoes to garlic oil along with olives, mushrooms and capers.
- 6. Simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
- 7. Add the drained pasta to the sauce. Simmer, gently stir until pasta is al dente, about 2 minutes, and coated with sauce.
- 8. Remove from heat, cover and let stand for 5 minutes.
- 9. Sprinkle with basil, serve. See Photo
- Need I mention a sprinkle of Parmesan or Romano and the bottle of Chianti ?
- As always with Italian you can add a dollop of wine to the sauce.
People Who Like This Dish 2
- clbacon Birmingham, AL
- Olivemoose Nowhere, Us
- elgourmand2 APia, Samoa
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