Pasta Puttanesca
Ready to fire up your taste buds? Then Pasta Puttanesca is the one for you… It’s origin is from southern italy and It’s translation, “Puttanesca or Puttana, means ” In the style of a whore” Mama Mia!
There is old Italian folklore that says, “the intense aroma of this spicy sauce would lure men off the street to a house of ill repute”. Hmm… If I dare say so…a pretty smart tactic….
Nevertheless, it is not hard to imagine why Italians love this sauce…It is quick to prepare and full of exciting flavors…
Extra virgin olive oil, garlic, anchovy, red chili flakes, black olives, capers and plum tomatoes. Tasty combo..The anchovies add just the right amount of salt and literally melt into the sauce. The red chili flakes fire it up…and the black olives and tiny capers add a briny flavor that contrast with the sweetness of the tomatoes.. Is your mouth watering yet? Let’s get that pot boiling and that sauce simmering!
Remember: make this one with caution or you may have the whole neighborhood knocking on your door for some irresistable “Pasta Puttanesca” Enjoy mi amici!
Kathleen Barbato, 3 Italian Sisters♥
- 1 lb of thin spaghetti
- 1 can sliced anchovy in olive oil
- 3 tbsp. extra virgin olive oil
- 3 cloves garlic, minced
- 2 tsps. crushed red pepper flakes
- 2- 28 oz can of good quality plum tomatoes – crushed or blended
- salt/ pepper to taste
- 1 tsp sugar if tomatoes are bitter
- ¼ cup black pitted calamata olives or Italian black olives sliced
- 3 tbsps tiny capers
- fresh parsley or basil
- extra virgin olive oil for drizzling on top of pasta
- Pecorino Romano cheese.
- Bring large pot of water to a vigorous boil and season with salt
- In a large heavy skillet, add 4-5 anchovy filets and olive oil. saute gently until anchovies becomes a paste. Add minced garlic and pepper flakes and simmer for 2 minutes.
- Add tomatoes to skillet. Season with salt/ pepper and sugar as needed.
- Simmer sauce for 30 min. Taste for seasonings. The sauce should be a bit spicy.
- Add olives and capers and let simmer for 5 more minutes. Set skillet aside and keep sauce warm.
- Cook pasta in boiling salted water for approx 8 minutes or until al dente.
- Drain pasta and add to sauce and toss to coat pasta.. Sprinkle with pecorino cheese and toss again.
- Transfer pasta into a large serving platter. Sprinkle with olive oil and top with fresh parsley or basil
- Serve into individual bowls . Pass around extra red pepper flakes if your guests like it extra spicy.
