Classic Pasta Puttanesca
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- Опубликовано: 1 окт 2024
- This incredibly flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta.
Puttanesca is a zesty sauce comprised of tomatoes, onions, capers, olives, anchovies, and garlic, and is commonly served with pasta. On a restaurant menu, it will often say alla puttanesca, which means with the sauce. This sauce has a couple of minor variations, including herbs and chiles. Regardless, you can make this pasta work to your liking.
There are a couple of stories on where this sauce came from, starting with its origin in brothels, specifically in the Spanish quarters in Naples where the puttanas, translated to prostitutes, would feed themselves and clients.
Another story claims that puttana stems from the Latin word for putida, which means stinking. This would make sense considering the strong aromas from the ingredients in the pasta.
The last claim states that a chef in the famous Ischia restaurant in Italy had nothing much left to serve some hungry customers. He just threw together whatever ingredients he had, translating from “puttanata qualsiasi,” which means prepared as it comes. Make it simple with no frills. It’s really just a simple Spaghetti Sauce.
PRINT OFF THIS RECIPE AT: www.billyparis...
Ingredients for this recipe:
• 4 tablespoons olive oil
• 6 thinly sliced garlic cloves
• 1 seeded and small diced Fresno pepper
• 4 roughly chopped anchovy fillets
• 2 tablespoons capers
• 28 ounces whole peeled tomatoes, crushed by hand
• ½ cup pitted and sliced Gaeta or Kalamata olives
• 2 tablespoons finely minced fresh parsley + more for garnish
• 1 pound dried spaghetti pasta
• sea salt and pepper to taste
In her cookbook, Sophia Loren explains that the "working girls" of Naples (her hometown) made this for a quick lunch during a working day.....needed some nourishment but didn't want to be off the job too long.......She's a native of Naples so I'm going to go with her interpretation ..❤
That's accurate. It literally translates to "in the style of the whore". Often prepared by chefs in exchange for favors.
Hey , who am I to argue with the beautiful Sophia!
I heard the same story about the origin of this pasta. Agree!
Not sure the pepper you used I will look it up, not sure I can find one in my small town. Have a sub.? I guess I can just use red pepper flakes 🤷♀️ 9:01
of all things to be weirded out by its the idea of prostitutes making food 💀
What is crazy about story that some women made amazing meal?
Crazy is calling a good food stinky for no reason -_____-
I made puttanesca last night. I was indeed freaked out by the anchovies, but I don't regret using them one bit ! It doesn't taste fishy at all, just pungent and delicious !
Anchovies are in Worcestershire sauce and Caesar salad dressing. I’m not sure why everyone gets so weirded out by them. 😂
I think the bronze pasta is generally considered better. It's more slowly dried and has a slightly rougher surface, which holds a sauce better. Other than that, your recipe is spot on. I'm going to make it this evening. Thanks... well done.
Is bronze a pasta brand?
@@StephieGm No... it's a slightly darker color. DeCecco is a good brand, dried more slowly. There are other import brands that are also bronze dried.
I made this for the first time tonight and let me tell you it was fantastic! The whole family loved it and cleaned their plate! Thank you.
When I learned to cook spaghetti, this was one of the dishes that I learned to make.It is now my favorite.Real simple and tasty.
Getting a bit chefy on us with the tweezers my guy!! I kid, I kid! Love you man!
😂😂 you can use tongs as well
it's the first story... you wouldn't even question it, if you know the tiramisu story... italy, baby
I grew up in an Italian neighborhood and I love all variations of pasta dishes. Puttanesca is a favorite. Odd that my Italian girl friends stick with their long cooking Sunday sauce and don’t deviate to all the wonderful pasta recipes for our eating pleasure.
Always about routine
@@ChefBillyParisiI guess that explains why you first tackled this dish in culinary school.
Ever pre prep the sauce... add in thin slivers of rare/ mid rare Angus prime rib..onto encroute. For hordevour?
The portion size in the thumbnail looks more like a "amuse bouche" 😆
"Spegheddi", "Is-Tshia", "pasta al lamoni"... 🤣🤣🤣
The name of the restaurant is pronounced is key a, not is she a.
I wonder if you can you use anchovy sauce instead of anchovy filets. The filets seem to be a little strong for me. I've never used anchovy sauce, but I've heard its milder.
You can use really cheap Asian fish sauce, it's made with anchovies and it stays ready to use FOREVER.
@@EnneaIsInterested Thanks. I'll try it.
Will it heal my teeth?
JoJo ( ͡° ͜ʖ ͡°)
Thanks!
Oh my goodness, thank you so much!
Sorry but I couldn’t watch further than when you whipped out pincer tongs. Really???
Makes the best nest for pasta.
You say it's classic then give options for every single ingredient and change it for your preference instead of following recipe
I give the classical recipe but sometimes people don’t have access to some of these ingredients so I provide options for them.
Sorry to say, in this dish prwans will be added? I don't know, kindly reply
There's no prawns in the video
Looks like it Needs more sauce?
Unbelievably Korean gochujang subbed for tomato paste elevates the dish even more.
Best pasta I made so far! I have watched tonnes of your videos now and learn so much! Love how it's classic. Big respect from Cambodia!
I made puttanesca before came out delicious 😋😎 this time I made a it with a meat sauce and I added green peppers, yellow onions & a carrot so good 😊
Absolutely yummy ❤❤
I usually replace olives with mushrooms and anchovies with seafood like smoked oysters and mussels to better suit my tastes.❤
Pretty disgusting
I guess you're not making puttanesca then.
I like making puttanesca with pickled jalapeños.
You'd be a fab hairstylist! hehe
😂😂
using San Marzano in Puttanesca is a waste. Use any whole peeled tomato or even Passata
Why a waste? 🤔
@@StephieGm puttsnesca has too many strong flavours in it(anchovies, capers, kalamata, etc), so you wont feel the difference. Its better to use any peeled tomatoes and save the San Marzano for a pomodoro or something like that where the tomatoes are the star of the show.
Hey Chef - unrelated question. Is that a rosary on your right wrist? It looks beautiful.
A combination made in heaven. My favourite pizza topping as well
Never thought of that. Delicious
@@ChefBillyParisi Locally, a pizza with an anchovy, caper and olive topping is usually referred to as a Sicilian
What did you call me...?
-Count Olaf
Lol, what?
@@ChefBillyParisi In A Series Of Unfortunate Events, Violet says it's Puttanesca and Count Olaf thinks she called him a name, because Puttanesca is Italian for "whore's pasta".
I think the second explanation of the name is also the right one!
I lke the first story, I think it's terrific that such a meal is included with the deal. Doesn't bother me at all!
Grenn olives ok to use?
Yes
Does the parsley add to the overall flavor? I don’t like parsley as a garnish. But am wondering if it is necessary to make this dish? I’m open to include it!
Yes
I'm looking for something different but the anchovy scares me that it will taste really fishy. Does the anchovy overpower the flavors?
Use sardines filet
@@jeremyvincent1407 OK, thank you
It doesn’t.
Awesome chef
Thanks for watching!
Olives are the part where I always freak out...
You can do it!!
how strong are do the olives taste in this recipe???
If you don't like strong tasting Olives, you can sub with Castrelvetrano.
😋😋😋👏👏👏👏👏👍👍💃💃🎉👑🔥
That was priceless!
Mm-mm
can you add shrimp to it?
Yes, it becomes a seafood puttanesca
One of my favorite pastas.
Same!
Iss-key-uh
??
@@ChefBillyParisi pronunciation of Ischia.
The region of San Marzano can only produce so much tomatoes, too many fine supermarkets claim to sell San Marzano tomatoes. I'm glad you mentioned this D.O.P.