AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on April 13, 2008 – 1:11 pm -
Pasta Puttanesca
There’s some dubious history behind this dish. The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning “Pasta in the way a whore would make it”. Local lore has as “Ladies of the night would place pots of it in their windows to tempt men into the bordellos.” I’m not entirely sure that this is true. Another story tells the fact that the intense fragrance of this sauce was like a siren’s call to the men who visited such “ladies of pleasure.” Personally I’d say it was named as such by local restaurant owner probably because of the spicy content of that dish. Who knows? But it’s a sensational dish, particularly if you use penne or tortiglioni, as the tubular shape with little ridges keep the sauce well under control.
So, here we go for the “hot” stuff. Say this is for four persons
6 tablespoons of extra virgin olive oil (it’s important to use a really good one, the best you can find) 6 to 8 anchovies, a small amount of drained capers (actually, you can use as many as you like providing you’re not going overboard), 2 onions, finely chopped, 6 garlic cloves, finely chopped (Ms AAF would put 16!) 2 small chillies (I like the little ones from Thailand), 20 or so pitted black olives (Kalamata if you can find them), a bottle of Passata (tomato sauce, usually comes into 500ml) Sea salt & cracked black pepper to taste.
In a skillet, heat up 4 of the tablespoons of virgin oil over a medium flame, add the onions and cook till soft, then add the garlic, capers, anchovies, olives & chillies, keep stirring for a minute, breaking up the anchovies, then add the Passata, reduce the flame, season to your liking, cover and cook for a further 10 minutes. While your sauce is cooking plunge your chosen pasta into salted boiling water, cook and drain, set aside. When it ’s all done, plate the pasta first, add the Puttanesca sauce on top, sprinkle the rest of the olive oil, if you have some fresh parsley handy, that’s a plus, or a handful of chopped basil. This goes well with a few shavings of Pecorino or Parmesan. And a good sturdy red wine, no point drinking a fine wine with this, its subtlety will be lost with the chillies.
Posted in Food, Recipes |
34 Comments
You must be logged in to post a comment.
Hot stuff indeed. Now I’m going to have to locate a box of tortiglioni, ’cause I want that dish now.
There’s a great pasta maker in Italy, that has been drying pasta naturally in the sun, their products have been made in the same manner for centuries. I’ll try and track it down. I haven’t seen any here, hoping I can get some online, oh and they are made with free range eggs!
When you find it post a link. I get some nice stuff from my favorite Italian grocer.
Can’t find the buggers. I used to be able to get it in Australia, but not since. I’ll have to call my ex wifey to get the name.
That’s it!
Only question, although I think you’ve answered it before - what’s a Passata sauce?
I’m making this my treat next weekend!
Yes, I did post this link before, here it is:
http://bellacucina.com/product.asp?pid=272
Another substitute might be the POM tomatoes in aseptic packaging. I’m, partial to Cento canned tomatoe products or, if the recipe would benefit, Muir Glen Fire Roasted tomatoes. They are awesome.
One of my favorites. The story that I heard is that the puttans would throw together any ingredients they had before their ‘gentlemen callers’ came to visit. It was done in a matter of haste rather than taste. But oh my what a taste it is. After a Bolgnese this is my favorie sauce.
Aside to AAf - I won’t be able to do your recipe this weekend. I have a FWB coming next week and me, and anything from lakes and seas…how shall I say…inhibits the experience.
Did you mean the liveblogging recipe night on Thursday? I’ll post a few hints here and there to attract the buggers from the Orange Pith…but will you be there for the next one? Perhaps VM might be interested, and FR too.
My intention was to cook your recipe for Spinach and Shrimp Tagliatelle tonight.
Due to FWB visiting that would not be prudent or pleasurable. My pleasure that is.
Criminy I hate talking in code!
Hi you guys. Getting in here was quite an adventure. AAF, I am definitely looking forward to the live cooking thing on Thursday night. I should be around. How will it work exactly? Do I just log in and find you, or what? Please be kind. This feels like an entirely new medium to me.
Hi VM! This is a wonderful site. I’m glad to see you here. Even if you don’t cook!
I don’t cook much, but I love reading about food, and I love to read recipes. I even manage to convince myself that I will start cooking one of these days. We’ll see. I’m mostly sort of dangerous in the kitchen, but I can do soups (mostly bean based), and a few other things. I had to call my older daughter (the keeper of the family recipes) to ask for the recipe for my famous meatloaf. It sounded only vaguely familiar. (I just read this in preview and the apostrophes don’t look right. I don’t know how to do html, if that is what is required. Damn.) Oh well.
Hi Vigilant Meerkat! Just log on at 6EDT and we’re cooking. I’m not sure how it will work but we’ll have fun.
I posted a reply somewhere below. I’m not too familiar with this commenting/reply style, so please bear with me, assuming you are both still here. For AAF, I am looking forward to the liveblogging recipe night, but wondered about the logistics and time and stuff.
You silly, siily boy. The women get it though. Smooches.
Now THERE’S a story you should do:
and anything from lakes and seas…how shall I say…inhibits the experience.
I suck at HTML;
I excel at exhibiting!
I’m sure you do. Do you have any idea what I’m talking about? Some of the women might.
Another attempt at communication foiled. Which of the reply buttons am I supposed to be using? I am hopelessly confused here. Well, I just wanted to say hi and tell you that the recipe looks great. I may try it. I do love a good Puttanesca.
I ove food with a history based in folklore like the puttanesca sauce.
Did you read my pizza diary on WFD? a while ago? I might have to repost it here, it was fun, and quite a bit of history thrown into it as well.
I DID! I’m a pizza snob having had the best in Chicago. I’ve been trying to perfect a recipe over the past few years and have gotten great help on a pizzamaking forum.
Florida pizza sucks….head cheese!
Okay, you have piqued my curiosity. What is a FWB? Talking in code, indeed. I am reminded, however, that I must brave the behemoth and go back in for the Spinach and Shrip Tagliatelle Donnamarie recipe.
Could FWB be “friend with benefits?”
Aslo, look here for the recipe. No need to brave the orange wrath.
Thanks Kate. I have no idea where this will land. I’ve been trying to reply to specific comments, but without much success. Perhaps you could tell me how it should be done. Do I hit the reply above or below the comment to which I am trying to reply?
It’s tough VM. Just post and we’ll get the gist of it. Sometimes or sometimes not there is a reply button that is fairly obvious. Until then, I usually mention the person I am replying to IN my reply. That seems to work.
And I suspect you are right on the meaning of FWB. Thanks.
Kate you are so GOOD. It is that exactly! The fruits from the sea have a strange reaction for me. Ahem. Sometimes able to be counteracted with pineapple. Yes pineapple DOES work.
Jeebus! You ladettes talk in riddles…
We have to have our secrets, AAf.
TeeHee Vigilant Meerkat
When you go to the front page, you and I are the recent commenters. What a couple of blabbermouths we are!
I love this place and I hope you like it as much as I do.
I love blabbermouths! Have you read my story on the Little Prince on Kos?
No. Kind of avoiding it for now. A link would be appreciated though.
http://www.dailykos.com/story/2008/4/13/172459/515#c25