Recipe
Pasta Puttenesca Recipe
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Neena51 / All my dishes 9 months, 1 week ago
This is a quick and easy favorite.. I keep the ingredients on hand when I have to work late....
Prep:10m Cook:35m Servings:4
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 Neena51 |
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Fans
Ingredients
- 1/2 lb penne pasta
- 1/4 cup olive oil
- 4 cloves garlic chopped
- 5 anchovy fillets soaked in milk for 5 minutes,drained and patted dry
- 1 cup Kalamata olives pitted and chopped
- 1 28 oz can San Marzano tomatoes crushed and undrained
- 1tbsp fresh Italian parsley,chopped
- 1tbsp capers,rinsed and drained
Directions
- Boil penne in salted water until al dente, drain save a little cooking water
- Heat olive oil in a large skillet saute garlic until fragrant
- Add anchovies and saute until they dissolve
- Add olives and tomatoes bring to a simmer,cook until slightly thickened about 20 minutes
- Add cooked pasta and heat through
- Add a little pasta water if it needs to loosen up a bit
- Sprinkle with capers and chopped parsley and serve
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Average score: 4.5 / 5
No. of ratings: 2
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wolfpackjack 9 months, 1 week ago said:
Wow, this looks great and easy. Nice combo of flavors... thanks for posting... bookmarking this to try.... dave
flavorsofitaly 9 months, 1 week ago said:
This is one of my favorite recipes! Fast, easy, and delicious!
ib4doc 9 months ago said:
I love food trivia.....and this dish is classic. Originating in Naples, Pasta alla Puttanesca translates to "pasta in the style of the whore". Supposedly this quick and inexpensive dish was favored since in took less time away from "customers".
My version adds onion, dried basil, red pepper flakes and tomato paste. The onion is sauteed with the garlic and anchovy and then the tomato paste is added while the pan is still very hot. The sugars in the tomato paste caramelize and add a sweetness and depth of flavor. The tomatoes deglaze the pan and release all the flavors that have accumulated (the French call this "fond"). Low and slow, longer is better and it is always better the next day. Your "customers" won't mind the wait. :)
meek 8 months ago said:
I had the best puttenessca of my life the other day it looks very similar to this recipe, except it was with green olives and had chopped almonds through it. It was divine.
thanks for the post.
Meek D