If you ask any Italian what this means, your going to get some funny looks! Southern Italians say it must be Tuscan, Tuscans swear it comes from Venice...It goes on an on. But what you will get an agreement on is the fact that, no ones mother has ever made this. NEVER.
Why? The word Puttanesca, means the style of the streetwalker, hooker or whore.
basically its a really quick, on hand in the pantry, pasta and sauce.
I first made it out of the Joy of Cooking which was good. Then I made it from David Rocco's Dolce Vita http://www.foodtv.ca/recipes/recipedetails/recipe_5417.asp, better but a bit too fussy pitting the olives and such.
So, this is my version with my three new favorite ingredients. Hah! Garlic, Olives and Hot Peppers in a tube. How great is that!
6 oz of Fiesta Fettucine ( Tricoloured and a bit flashy being a street walker pasta)
1/4 cup olive oil
3 teaspoons of Garlic Puree or just chopped garlic
1/2 to 1 teaspoon of chili Puree to taste
4 anchovy rolled filets wrapped around capers, Chopped into small chunks ( or the flat ones if you prefer, I had these on hand. Don't skip these either because they melt and you won't even see them but they add the smokey salt flavour)
1/4 cup sliced ripe olives ( canned)
2 teaspoons of olive puree
1 tablespoon of capers
1/3 cup pinenuts
3 cups canned chopped plum tomatoes
salt and pepper
Fresh Parmesan cheese to taste
Boil water for pasta, add salt to the water and olive oil if you wish.
Have everything on hand and pre-measured as this is a quick sauce.
Heat olive oil over medium heat in a saucepan large enough to hold sauce and pasta, then add the garlic and pepper for a few seconds. Add chopped anchovies, olives, olive paste, capers and pinenuts. Cook until the pinenuts start to tinge golden.
Add Tomatoes and bring to a firm simmer.
Your pasta should be about done by now, just al dente, Drain and add to the pan with the sauce. Cook only until the pasta finishes cooking to your liking. ( about 2 minutes more max)
Season with salt and pepper and serve with Parmesan cheese.
Wednesday, August 10, 2005
Pasta Puttanesca
If you ask any Italian what this means, your going to get some funny looks! Southern Italians say it must be Tuscan, Tuscans swear it comes from Venice...It goes on an on. But what you will get an agreement on is the fact that, no ones mother has ever made this. NEVER.
Why? The word Puttanesca, means the style of the streetwalker, hooker or whore.
basically its a really quick, on hand in the pantry, pasta and sauce.
I first made it out of the Joy of Cooking which was good. Then I made it from David Rocco's Dolce Vita http://www.foodtv.ca/recipes/recipedetails/recipe_5417.asp, better but a bit too fussy pitting the olives and such.
So, this is my version with my three new favorite ingredients. Hah! Garlic, Olives and Hot Peppers in a tube. How great is that!
6 oz of Fiesta Fettucine ( Tricoloured and a bit flashy being a street walker pasta)
1/4 cup olive oil
3 teaspoons of Garlic Puree or just chopped garlic
1/2 to 1 teaspoon of chili Puree to taste
4 anchovy rolled filets wrapped around capers, Chopped into small chunks ( or the flat ones if you prefer, I had these on hand. Don't skip these either because they melt and you won't even see them but they add the smokey salt flavour)
1/4 cup sliced ripe olives ( canned)
2 teaspoons of olive puree
1 tablespoon of capers
1/3 cup pinenuts
3 cups canned chopped plum tomatoes
salt and pepper
Fresh Parmesan cheese to taste
Boil water for pasta, add salt to the water and olive oil if you wish.
Have everything on hand and pre-measured as this is a quick sauce.
Heat olive oil over medium heat in a saucepan large enough to hold sauce and pasta, then add the garlic and pepper for a few seconds. Add chopped anchovies, olives, olive paste, capers and pinenuts. Cook until the pinenuts start to tinge golden.
Add Tomatoes and bring to a firm simmer.
Your pasta should be about done by now, just al dente, Drain and add to the pan with the sauce. Cook only until the pasta finishes cooking to your liking. ( about 2 minutes more max)
Season with salt and pepper and serve with Parmesan cheese.
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6 comments:
Sounds good. What would you serve before and after to complete the meal?
Ahh...just my kind of dish;and so aptly named!
Plenty of carbs for those after hour activities.
I made a combination of your two pastas last night. My local grocery doesn't have exotic pastes. I used whole wheat pasta{so west coast},but it has a lovely texture.
Good luck, try the rice pasta from Costco. It tends to clump but is a great flavor!!
My husband tried to put basil paste on his hot dog[thinking it was relish]-all I heard was a shout of "goose poop?" from the kitchen!
Maybe the husband needs to get some eye glasses Maggie!
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