I work in an Italian specialty food store in BC Canada, and I'd highly recommend trying Cerignola olives if you can find them at a local shop. Castelvetrano are great, but Cerignola have this rich, meaty butteriness that is like heaven. I've converted many olive haters by trying these guys out. Great looking Puttanesca, I'll give it a shot for dinner this week! Ciao!
Cerignola olives are indeed the best! Here in Puglia we call them "la bella di Cerignola" (the beauty of Cerignola) and we eat tons of them. They are also generally bigger wrt Castelvetrano olives, and they store really great.
I've been cooking--well--longer than you've been alive, and I ALWAYS learn something from your videos. I admire the thoughtful care you lavish on every ingredient and your technical expertise immensely. This genius work-around is a classic example of why I subscribed. And God love you for admitting to not liking something. We all have our pet hates, and I commend you for muscling yours into submission.
Beautifully said David. Curious as to any dishes you absolutely hate? Or just can't stomach? There's not much I don't like, I can't think of anything off of the top of my head myself. I had a clam linguine from what was supposed to be a nice Italian restaurant last week, but the clams were the grittiest I've ever had in my life. I just couldn't eat the dish.. it turned me off from clams for what will be a very long time and I am a seafood pasta fanatic :( I am Italian and just cannot find anywhere good. It's all overpriced and always lacks flavor. I just don't get it. I can make an incredible dish at home for half the price and have it taste a million times better.
Thank you for the lovely compliment, and I'm sorry about the clams. Beans, legumes of any kind, make me gag. Its their gritty texture. Hummus is definitely off the menu, sadly. To me, cilantro tastes like a skunk smells, something I had in common with Julia Child. I, too, am disappointed dining out. It irks the fire out of me to overpay for a meal I could have cooked better myself. Cheers!
I been cooking for longer than all of you combined… thus, unfortunately I learnt nothing other than young spring chickens these days add 2 handfuls of salt to a small pot of water to cook their pasta
I would’ve thought it was a joke coming from most food RUclipsrs, but this guy seems like he’s pretty serious most of the time, so I actually think he’s being for real. Definitely harsh. You don’t have to love the same foods as your significant other, so I can’t see a food item ever being a dealbreaker, unless they’re a cannibal or eat dogs or something, lol.
Yeah, I did that years ago when a date mentioned she voted for Bush. I thought, I didn’t move to San Francisco to date a xxckxxg Republican. But dumping someone over puttanesca, that’s cold.
I grow Roma tomatoes every year for two specific pasta dishes that my wife makes. One is a simple mix of roasted Roma tomatoes, olive oil, garlic and fresh basil served with fusilli, it's so incredibly good. The other dish is puttanesca and I absolutely love it, but I don't serve it with spaghetti. I prefer a broader pasta, something more robust to hold this sauce because there's not much gravy in it. These are two dishes I crave year round.
I found those same olives a few years ago and have been hooked ever since, a bit pricy but worth it. Oddly enough, Puttanesca is on my dinner list for tomorrow and I'm going to play around with this style. Thanks for sharing this one, Steve!
Castelvetrano olives are a game-changer in just about any dish that calls for olives; this is no exception. I really like the addition of the lemon and toasted breadcrumbs here, and it's good to see you cover the dish that first got me to eat tomato sauce on pasta.
I'm an olive hater as well. I tried making this using the traditional ingredients. The first couple bites, I thought, okay I can do this.. but after a while i found myself picking out the olives and sending them my wife's way, who loves them. Thanks for this, I will give it a try.
Puttanesca is one of my fav pasta dishes. It’s punchy, salty, deep, rich and spicy. In my puttanesca I cook down the sauce for ~30 mins too to really push up the flavour. I honestly believe the classic, regular store bought black olives are the best for this too, I’ve tried a range but other olives don’t have the same texture and the flavours don’t always mix as well, sometimes too strong or weak too. I too prefer basil though, good call on that one.
My dad was a chef. He would make dishes he didn't care for, with ingredients he didn't like, because it's part of the job. He developed the ability to taste them impartially, tasting for flavors he expected to find in the correctly assembled dish, but not tasting to improve them to his liking. So he could taste and think "this needs more olives" or "this needs more anchovies" while not enjoying the flavor they impart on a personal level.
"#1 I don't consider myself a chef." Correct! But honestly, you're such a BAMF in the kitchen, I'd say you might be an honorary one. Love your content, Steve.
This is my favorite way to have spaghetti. Glad you gave it a try despite not loving the components. In my mind, it blends together into something beautiful.
I love how you minced the olives and capers into each other, will definitely try that. Also I like to mash the anchovies into the olive oil over low flame, then proceed with the rest of the recipe. made a cheapo version recently with just palm oil, tomato paste, ground pepper, crispy garlic and cheddar cheese. still impressed my guests.
Nice explanation of the dish, recipe, and presentation. When I was about nine, I didn't like raw tomatoes. One day, my friend's father picked some from his garden, sprinkled on a touch of salt, and I instantly changed my mind. If you say you don't like anchovies and olives, you'll lose your living privileges here on the Mediterranean coast. Just tell yourself that they are wonderful. P.S. Spain has the best olives.
also one of my favorites. i enjoy the intense flavors, however i can understand why a lot of people wouldn't like it. over the years i've also come to love good canned sardines and herring. kinda weird but my taste buds have definitely changed over the past 40 years :) as a "chef"
I appreciate your commitment, a dish you clearly hate, but still showing us the technique and ways to make this dish palatable. I love all those things you hate, so I’d probs turn it up a little bit 👍🏻
Hey All, this is a great recipe and I look soo forward to trying it. I also would like to add good quality canned tuna to this as well. I am looking for ideas and recommendations on how to incorporate tuna to the recipe. Simply add tuna at the end to warm it? Maybe a quick panfry? Would love to know as it adds some healthy protein to the sauce. Thanks for all the wonderful thought you have put into the recipe!!
Looks good, cooking is what broke me on a lot of my earlier pickiness. You learn how things like mushrooms can elevate a dish or change it slightly without being just what it is plain, then learn to appreciate it. Once a hater I know can pop mushrooms like anything else I enjoy. Thanks for the recipes!
i'd recommend a jar of anchovies instead of a tin. it's resealable, so you can take out and use what you want as you need it. i don't understand people who can eat anchovies whole, but crushed up into some sauces (also meatballs, interestingly enough) gives a ton of savory umami flavor.
We used to serve this with halibut but for the sauce instead of lemon we use a LOT of reduced white wine. It really sweetened up and balanced the pasta nicely. Great with fennel btw.
I made my first Puttanesca almost 40 years ago and it's still the best thing I ever cooked. It made me an anchovy fan and now I put those suckers in everything! Try using the whole tin, plus the oil.Dump that on your cutting board and use the mass as a guide for how much garlic, olives, peppers and capers to use. I don't think even I would like an unaccompanied anchovy straight from the tin. I also like a lot of oregano and Italian Parsley in there. Calamata and Castlevetrano are my favorite olives but I think they lose a lot of flavor when heated. Any cheap black olive works for me. One 28oz tin of San Marzano tomatoes makes three servings for me. That's the way, uh huh, uh huh, I like it. . .
Wonderful story and experiment. I used to hate olives, mushrooms, and peppers. But, looking at recipes, and trying things in different ways, I grew to love them. Especially olives. The only olives in the house growing up were either the pimento stuffed, or the canned black (which my mom would stuff with cream cheese as an hors d'euvre) When I tasted high quality green olives like the ones you had, or the Manzanilla olives, That's when I knew. Kalamata are OK, but those large green olives are the best.
Like 10 years ago I hated olives, just like you. Today I am in love with them. As someone I know put it: "Olives are so disgusting, they actually taste good again." Definitely an aquired taste. To everyone that doesn't like them, just try them every once in a while. There might come the day you taste one and think: "Damn this is actually really good." This is true for every food imho (I still absolutely hate the taste of goat milk but I'll give it a shot everytime I have the opportunity).
Proud of you for at least giving items you don't like a shot every so often because our taste buds can change. I used to not like olives or pickles after a childhood bout of stomach illness but now I love them. That dish looked really good! The Calabrian chilis probably help cut that briny, salty flavor. Also I like fried garlic chips with my chili sauce on Puttanesca.
My favorite homemade pasta sauce for the past decade. Since my SO doesn't like olives and always looks at sodium levels, I don't make a big thing about the ingredients (we both like plenty of garlic and hot peppers); I just don't tell her what I'm doing but after a few minutes cooking I just wait for that "smells great in here", and keep on truckin'. I was eating anchovies either flat or rolled around capers in my pre-teen years so I have no problem with them, and I love all types of olives (my dad introduced me to kalamatas which were his favorite). Thanks for this one.
the reason why you did this puttanesca is hilarious... I would have really liked to have seen how the dialogue went down on this date! Thank you as always for all the great content you create!
Love olives, love anchovies, LOVE puttanesca! This is a great recipe - dial up those olives and anchovies as you say and it's an absolute winner! PS: I get the same comments from people about being a passionate home cook/food obsessive but not liking blue/stinky cheese!
Love to see this! I am personally a huge fan of both olives and anchovies, but my mother despises both! Though your ratios may not be perfect for me, it's nice to have some tips for how to dial down this and other dishes to convince her to eat them.
I make it less pungent, only 2 cloves of garlic, 1 anchovy fillet, more tomatoes, capers, and black calamata olives (olives added at the end, right before moving the pasta into the sauce so it won't be bitter). I like your idea of garnishing with breadcrumbs (but no basil no cheese as the dish already has enough overpowering flavors). Well done.
When I was a child I hated olives. They told me if I eat enough of them, I'll learn to love them. So, every once in a while I ate some olives, hated them. When I was 40 years old I realized those people were full of it --- and I haven't been near an olive since. I don't miss them, and they don't miss me. As for anchovies --- I can't even eat a pizza cooked in the same oven with anchovies. So, this dish ain't for me no matter how mild you want to make it! By the way, you used more salt in this one dish than I use in my kitchen in a month!! Thanks.
Let us know how that works out🙂 I'm not big on the anchovies but I might give this a go, or perhaps I might use sardines. I don't like capers either unless they're the small ones, but I fine chopping the large capers works well.
@@rfwillett2424 The funny thing is that my husband actually likes capers which I always thought was weird because they are briny like olives. My plan is to first get the olives so he can taste one and go from there!
I’ve watched you for years and I’m today years old learning you don’t like olives lol That’s why cooking is great because you just customize things the way you like them!
I'm glad you did this by the way, because I'm with you brotha, we have a lot in common taste wise. I don't too much love olives that well overall; and definitely I'm not an anchovy fan 😝. But, this version, I bet I'd like. Looks good. 🔥
I agree that Sicilian olives are the best, always use those in my antipasto platters and both my capricciosa pizza and puttanesca I will do 50/50 Sicilian and Kalamata When I do this I would half the capers as they can be overbearing for me, keep the garlic high, use that entire tin of anchovy, always Mutti brand tomato (Australia we dont get many good options), chillis I tend to chop up dried chillis which seems to be traditional. I have floated the idea of nduja after that elevated my Arrabiatta
I like all of the ingredients, tried making this dish a few times but did not like it. One day I was watching people talk about how much they loved this dish and I knew the problem was with me or was it? I realized I had recently purchased authentic Italian ingredients and I had all of these on hand. Made it again and it was a totally different experience. Not harsh or briny just very flavorful. I'm now a fan.
You make amazing food! Thank you for the useful content. Coming from a cook like my self you should call yourself a Chef. I have worked for many that are not as talented as you. Thanks again!
dang, I LOVE this pasta and absolutely love olives, so much so I could eat an entire jar of them, anchovies are great if it's an underlying flavor for me, rather than something that's super out there
There is not a cooking video you have made that I have not liked. I had anchovies once in a dish & didn't know. Lol It tasted a little different but was good! Thank you for the recipe.
Subscribed! I am happy to have come across your channel. Videos look great. My problem with Puttanesca is that I'm allergic to fish. Funny thing is my Mom is from a region in Greece that was under Italian rule for a few decades until after WW2, so a lot of influences were left behind by Italians, to the point where there is a Greco-Italiano fusion to some of the dishes. Poutana is also a word we have in Greek, but it's used pejoratively for just about any woman who is promiscuous and not just prostitutes. The old ladies on my Mom's island (Rhodes) were for some convinced that the dish was invented on their island as it was cheating housewives who would make this as they never had any time cook or grocery shop due to their double life, hence the name Puttanesca. It's funny how there's so many versions to the story behind the name, ranging from what they served at brothels, to cheating housewives, to smelling as bad as a prostitute at the end of the day lol Anyway I wanted to share something with you regarding Kalamata olives. Traditionally they were never stored in brine after undergoing the fermentation process they would actually cover them completely in olive oil and store them that way. This would tone down the brininess. My uncle grows olives and he still does it this way too. How would you make this without anchovies or if it was even possible? Asking cause I've always wanted to try this as authentic as possible without just removing the anchovies.
some of us here in italy simply mush olives and capers together or even with anchovies, similar to pesto, and add them after a little soffritto with the garlic.
Very substandard recipe...For starters..Basil included at several stages of the cooking process. Also Sauce gets better if you cook it in depth..ie create base then add layers to increase flavour intensity..Reserve a little of the garlic, chopped black Kalamata olives, Chopped Basil for halfway through the cooking process...and leave some basil to top the dish at the end...If done properly, the sauce will not taste of anchovies or olive, but will instead have a unique combined flavour of its own
Well done. I do not know many people that like eating anchovies straight from the tin unless you are masochist, they are way too salty. However molten anchovies in a pasta sauce make that pasta sauce come to life without any fishy taste. You can also use colatura di alici, which is a liquid anchovy extract (Garum).
in greece like 10 years ago (they stoped doing that in some stores) in the supermarket there was a bench of dirent olive types that u put in a bag and you could juts try olives to see what u liked ps a chef is managing the kitchen of a restaurant a cook is cooking
Bruh I remember how watching Food Wars and learning a bit more about umami sparked my deep-rooted love for ingredients like tomatoes and sardines. This pasta dish had me rolling my eyes back in ecstasy the first time I (made and) ate it.
So you're probably not going to like a vodka martini with anchovy-stuffed olives, or a Napoletana pizza with black olives, red onion, and anchovies with sauce but no cheese. Alas! These are two treasures.
One version of the story is that our beloved ladies were only allowed to go to the market once a week, and this became a staple pasta in the brothels because of all the preserved ingredients as well as the salinity, spice and aromatic attributes of the dish 🥂
I do like oolives and usually drain them then rinse em off in water before eating em... I've only tried black olives, someday I'll venture I to others.
As I’m watching this it caused me to pull my srushed Calabrian peppers out of the refrigerator and I’m currently nibbling on them separately. I love olives and I love puttanesca and I will try this recipe which was beautiful but I will add a bit more of the olive brine.. Thank you for such awesome videos. Also I have recommended a type of pasta to you before I don’t need you to put it on your videos for obvious reasons but please tell me what you think. I believe this is the best hard dried pasta you can possibly find. I’m a Jersey boy and you’re a New York boy along with my wife. try this from Alma gourmet online. Pastai Gragnanesi IGP Spaghetti or whatever. The best organic brass die pressed Pasta that you will ever taste.
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I work in an Italian specialty food store in BC Canada, and I'd highly recommend trying Cerignola olives if you can find them at a local shop. Castelvetrano are great, but Cerignola have this rich, meaty butteriness that is like heaven. I've converted many olive haters by trying these guys out. Great looking Puttanesca, I'll give it a shot for dinner this week! Ciao!
Bosa?
@@onlineadviceshow No I'm in Kelowna at Valoroso
I would also recommend Taggiasca olives which are more traditional and a little less pungent
@@onlineadviceshow Funny, I was going to say the same.
Cerignola olives are indeed the best! Here in Puglia we call them "la bella di Cerignola" (the beauty of Cerignola) and we eat tons of them. They are also generally bigger wrt Castelvetrano olives, and they store really great.
This has been one of my top favorite pasta dishes for years now I was wondering why you hadn’t made a video on it but now I know why haha
Έλληνας είσαι; it’s mine too. I think it’s perfect for the Greek palate
Trauma from having failed the easiest shit test on a date ever
It’s a good dish. Olives tend to be better in Spanish dishes rather than Italian dishes.
@@steliosmaris Ετσι, και εμενα ειναι η αγαπημενη μου
@@aekara1987 ωραίο πιάτο, κι ωραία ομάδα! ΑΕΚ FTW
This looks great! And props to you for taking flavors you don't gravitate towards and tailoring it to your taste!
puttanesca is my absolute favorite pasta. Everything about it so good. Thanks for making it!
I've been cooking--well--longer than you've been alive, and I ALWAYS learn something from your videos. I admire the thoughtful care you lavish on every ingredient and your technical expertise immensely. This genius work-around is a classic example of why I subscribed. And God love you for admitting to not liking something. We all have our pet hates, and I commend you for muscling yours into submission.
Beautifully said David. Curious as to any dishes you absolutely hate? Or just can't stomach? There's not much I don't like, I can't think of anything off of the top of my head myself. I had a clam linguine from what was supposed to be a nice Italian restaurant last week, but the clams were the grittiest I've ever had in my life. I just couldn't eat the dish.. it turned me off from clams for what will be a very long time and I am a seafood pasta fanatic :( I am Italian and just cannot find anywhere good. It's all overpriced and always lacks flavor. I just don't get it. I can make an incredible dish at home for half the price and have it taste a million times better.
Thank you for the lovely compliment, and I'm sorry about the clams. Beans, legumes of any kind, make me gag. Its their gritty texture. Hummus is definitely off the menu, sadly. To me, cilantro tastes like a skunk smells, something I had in common with Julia Child. I, too, am disappointed dining out. It irks the fire out of me to overpay for a meal I could have cooked better myself. Cheers!
@@DavidHall-ge6nn what you guys think of avocado toast? I just don’t get the appeal
I been cooking for longer than all of you combined… thus, unfortunately I learnt nothing other than young spring chickens these days add 2 handfuls of salt to a small pot of water to cook their pasta
Woman: "I love pasta puttanesca!"
Stephen: "We're done here."
Dude . . . harsh.
😆
I would’ve thought it was a joke coming from most food RUclipsrs, but this guy seems like he’s pretty serious most of the time, so I actually think he’s being for real.
Definitely harsh. You don’t have to love the same foods as your significant other, so I can’t see a food item ever being a dealbreaker, unless they’re a cannibal or eat dogs or something, lol.
Yeah, I did that years ago when a date mentioned she voted for Bush. I thought, I didn’t move to San Francisco to date a xxckxxg Republican. But dumping someone over puttanesca, that’s cold.
@@TundieRice well, vegan would be pushing it.
@@TundieRice Actually, I'm fairly certain he was joking. I mean, do you honestly think someone would go on a date with him?
JK, of course.
Appreciate the honesty in this video! Shows the real side of cooking, just because you like to cook doesn't mean you should like every ingredient!
I grow Roma tomatoes every year for two specific pasta dishes that my wife makes. One is a simple mix of roasted Roma tomatoes, olive oil, garlic and fresh basil served with fusilli, it's so incredibly good. The other dish is puttanesca and I absolutely love it, but I don't serve it with spaghetti. I prefer a broader pasta, something more robust to hold this sauce because there's not much gravy in it. These are two dishes I crave year round.
I found those same olives a few years ago and have been hooked ever since, a bit pricy but worth it. Oddly enough, Puttanesca is on my dinner list for tomorrow and I'm going to play around with this style. Thanks for sharing this one, Steve!
You got the best cooking channel on RUclips, IMO. Thanks for another recipe, brotha! 🤙
Castelvetrano olives are a game-changer in just about any dish that calls for olives; this is no exception. I really like the addition of the lemon and toasted breadcrumbs here, and it's good to see you cover the dish that first got me to eat tomato sauce on pasta.
Yeah, I agree - the lemon is key to add some balance. Definitely trying this.
It’s the first sauce I learned to make from scratch. I love it.
without a doubt the best cooking channel on youtube.
I'm an olive hater as well. I tried making this using the traditional ingredients. The first couple bites, I thought, okay I can do this.. but after a while i found myself picking out the olives and sending them my wife's way, who loves them. Thanks for this, I will give it a try.
Puttanesca is one of my fav pasta dishes. It’s punchy, salty, deep, rich and spicy. In my puttanesca I cook down the sauce for ~30 mins too to really push up the flavour.
I honestly believe the classic, regular store bought black olives are the best for this too, I’ve tried a range but other olives don’t have the same texture and the flavours don’t always mix as well, sometimes too strong or weak too.
I too prefer basil though, good call on that one.
My dad was a chef. He would make dishes he didn't care for, with ingredients he didn't like, because it's part of the job. He developed the ability to taste them impartially, tasting for flavors he expected to find in the correctly assembled dish, but not tasting to improve them to his liking. So he could taste and think "this needs more olives" or "this needs more anchovies" while not enjoying the flavor they impart on a personal level.
That’s very interesting, never thought about it like that before
"#1 I don't consider myself a chef."
Correct! But honestly, you're such a BAMF in the kitchen, I'd say you might be an honorary one. Love your content, Steve.
This is my favorite way to have spaghetti. Glad you gave it a try despite not loving the components. In my mind, it blends together into something beautiful.
I'm glad you found a way to enjoy it! I friggin love it the traditional way, and I add more anchovies and a few different kinds of olives.
super cool that you took on a recipe you don't like the ingredients of! I like this a lot.
oooo this makes me excited, I absolutely adore olives, anchovies, and capers.
Love the honest style of this video. Will definitely try it
Well done, I love this dish and can’t get enough of the olives and anchovies. Props for pushing yourself!
Excelente. I have done this several times but never with breadcrumbs and squeeze of 🍋, will try now, great Vlog, thank you!
I love how you minced the olives and capers into each other, will definitely try that. Also I like to mash the anchovies into the olive oil over low flame, then proceed with the rest of the recipe. made a cheapo version recently with just palm oil, tomato paste, ground pepper, crispy garlic and cheddar cheese. still impressed my guests.
Respect for trying things you don't like again and again. I came around on capers this way.
Nice explanation of the dish, recipe, and presentation.
When I was about nine, I didn't like raw tomatoes. One day, my friend's father picked some from his garden, sprinkled on a touch of salt, and I instantly changed my mind. If you say you don't like anchovies and olives, you'll lose your living privileges here on the Mediterranean coast. Just tell yourself that they are wonderful.
P.S. Spain has the best olives.
I love olives. Green, black, purple kalamata, stuffed with garlic canned or jar! All olives!
also one of my favorites. i enjoy the intense flavors, however i can understand why a lot of people wouldn't like it.
over the years i've also come to love good canned sardines and herring. kinda weird but my taste buds have definitely changed over the past 40 years :) as a "chef"
I appreciate your commitment, a dish you clearly hate, but still showing us the technique and ways to make this dish palatable. I love all those things you hate, so I’d probs turn it up a little bit 👍🏻
That looks great. I love bread crumbs in my pasta ! You are the first person I have seen who uses them. I need to try this, I love olives. Thanks.
Hey All, this is a great recipe and I look soo forward to trying it. I also would like to add good quality canned tuna to this as well. I am looking for ideas and recommendations on how to incorporate tuna to the recipe. Simply add tuna at the end to warm it? Maybe a quick panfry? Would love to know as it adds some healthy protein to the sauce. Thanks for all the wonderful thought you have put into the recipe!!
This looks absolutely divine. I like the presentation on the plate.
I bought that pasta again and wanted to say thank you for telling me about it, really like it!
Looks good, cooking is what broke me on a lot of my earlier pickiness. You learn how things like mushrooms can elevate a dish or change it slightly without being just what it is plain, then learn to appreciate it. Once a hater I know can pop mushrooms like anything else I enjoy. Thanks for the recipes!
i'd recommend a jar of anchovies instead of a tin. it's resealable, so you can take out and use what you want as you need it. i don't understand people who can eat anchovies whole, but crushed up into some sauces (also meatballs, interestingly enough) gives a ton of savory umami flavor.
This is why I buy the anchovies paste! I don't like them but I always tell the difference when I don't add them for a sauce or something.
@@tictax21 i saw this paste in the supermarket recently, I wondered if its long lasting in the fridge? Or does it go bad quickly?
Guess what; you can take anchovies out of the tin and put them into a jar, to save them for later. #followthescience
@@ln1051 The paste is good for over a year
@@ln1051 mine last for a pretty long time but I'm guessing it's because of the salt content.
Great video as always don’t undersell yourself your cooking skills and passion are in line with professional chefs
We used to serve this with halibut but for the sauce instead of lemon we use a LOT of reduced white wine. It really sweetened up and balanced the pasta nicely. Great with fennel btw.
I made my first Puttanesca almost 40 years ago and it's still the best thing I ever cooked. It made me an anchovy fan and now I put those suckers in everything! Try using the whole tin, plus the oil.Dump that on your cutting board and use the mass as a guide for how much garlic, olives, peppers and capers to use. I don't think even I would like an unaccompanied anchovy straight from the tin. I also like a lot of oregano and Italian Parsley in there. Calamata and Castlevetrano are my favorite olives but I think they lose a lot of flavor when heated. Any cheap black olive works for me. One 28oz tin of San Marzano tomatoes makes three servings for me. That's the way, uh huh, uh huh, I like it. . .
😂 will try it
No wonder! Your my favorite RUclips channel but I was looking for your ANCHOVY RECIPES and was perplexed trying to find them 🥺
Wonderful story and experiment. I used to hate olives, mushrooms, and peppers. But, looking at recipes, and trying things in different ways, I grew to love them. Especially olives. The only olives in the house growing up were either the pimento stuffed, or the canned black (which my mom would stuff with cream cheese as an hors d'euvre) When I tasted high quality green olives like the ones you had, or the Manzanilla olives, That's when I knew. Kalamata are OK, but those large green olives are the best.
Like 10 years ago I hated olives, just like you.
Today I am in love with them. As someone I know put it: "Olives are so disgusting, they actually taste good again."
Definitely an aquired taste. To everyone that doesn't like them, just try them every once in a while. There might come the day you taste one and think: "Damn this is actually really good."
This is true for every food imho (I still absolutely hate the taste of goat milk but I'll give it a shot everytime I have the opportunity).
Proud of you for at least giving items you don't like a shot every so often because our taste buds can change. I used to not like olives or pickles after a childhood bout of stomach illness but now I love them. That dish looked really good! The Calabrian chilis probably help cut that briny, salty flavor. Also I like fried garlic chips with my chili sauce on Puttanesca.
My favorite homemade pasta sauce for the past decade. Since my SO doesn't like olives and always looks at sodium levels, I don't make a big thing about the ingredients (we both like plenty of garlic and hot peppers); I just don't tell her what I'm doing but after a few minutes cooking I just wait for that "smells great in here", and keep on truckin'. I was eating anchovies either flat or rolled around capers in my pre-teen years so I have no problem with them, and I love all types of olives (my dad introduced me to kalamatas which were his favorite). Thanks for this one.
the reason why you did this puttanesca is hilarious... I would have really liked to have seen how the dialogue went down on this date! Thank you as always for all the great content you create!
Love olives, love anchovies, LOVE puttanesca! This is a great recipe - dial up those olives and anchovies as you say and it's an absolute winner!
PS: I get the same comments from people about being a passionate home cook/food obsessive but not liking blue/stinky cheese!
Love to see this! I am personally a huge fan of both olives and anchovies, but my mother despises both! Though your ratios may not be perfect for me, it's nice to have some tips for how to dial down this and other dishes to convince her to eat them.
I make it less pungent, only 2 cloves of garlic, 1 anchovy fillet, more tomatoes, capers, and black calamata olives (olives added at the end, right before moving the pasta into the sauce so it won't be bitter). I like your idea of garnishing with breadcrumbs (but no basil no cheese as the dish already has enough overpowering flavors). Well done.
Can't wait to try it!
When I was a child I hated olives. They told me if I eat enough of them, I'll learn to love them. So, every once in a while I ate some olives, hated them. When I was 40 years old I realized those people were full of it --- and I haven't been near an olive since. I don't miss them, and they don't miss me. As for anchovies --- I can't even eat a pizza cooked in the same oven with anchovies. So, this dish ain't for me no matter how mild you want to make it! By the way, you used more salt in this one dish than I use in my kitchen in a month!! Thanks.
OMG I'm excited to see if my husband will eat this because he DESPISES olives! Thank you! It looks amazing!
Let us know how that works out🙂 I'm not big on the anchovies but I might give this a go, or perhaps I might use sardines. I don't like capers either unless they're the small ones, but I fine chopping the large capers works well.
@@rfwillett2424 The funny thing is that my husband actually likes capers which I always thought was weird because they are briny like olives.
My plan is to first get the olives so he can taste one and go from there!
I’ve watched you for years and I’m today years old learning you don’t like olives lol That’s why cooking is great because you just customize things the way you like them!
Anchovies and olives are life! I'm shocked. Thank you for this video.
Great presentation - sardonic humor really makes it watchable. Great recipe!
this beat got me in the best mood its like a Japanese coffee shop kinda chill
I'm glad you did this by the way, because I'm with you brotha, we have a lot in common taste wise. I don't too much love olives that well overall; and definitely I'm not an anchovy fan 😝. But, this version, I bet I'd like. Looks good. 🔥
Easily one of my favorite dishes! Gonna make myself some now
Great recipies 👍 it's a pleasure to watch you work and a great inpiration for my home cooking, which I love to do. Keep'em coming :) Cheers my friend.
Love, love, love olives, capers and anchovies!
This is the Italian dish I struggled with most too. Never saw the appeal, but I’ll give it a shot now.
Have you tried dried black olives? So much better than the brined. Also works great in puttanesca.
Oil Cured...yes the best
@@morvegil oil cured for sure, such a concentrated flavour.
I've never had that, but it looks like you did a great job with it. And with that, nicely done!
I agree that Sicilian olives are the best, always use those in my antipasto platters and both my capricciosa pizza and puttanesca I will do 50/50 Sicilian and Kalamata
When I do this I would half the capers as they can be overbearing for me, keep the garlic high, use that entire tin of anchovy, always Mutti brand tomato (Australia we dont get many good options), chillis I tend to chop up dried chillis which seems to be traditional. I have floated the idea of nduja after that elevated my Arrabiatta
Your show is amazing. Congratulations
One of my favorite snacks is green olives mixed with cottage cheese, topped with fresh black pepper.
Man this one looks fire!!!! Your sauce looks amazing!
I like all of the ingredients, tried making this dish a few times but did not like it. One day I was watching people talk about how much they loved this dish and I knew the problem was with me or was it? I realized I had recently purchased authentic Italian ingredients and I had all of these on hand. Made it again and it was a totally different experience. Not harsh or briny just very flavorful. I'm now a fan.
I've tried some of yours recips and they are great. Good work
You make amazing food! Thank you for the useful content. Coming from a cook like my self you should call yourself a Chef. I have worked for many that are not as talented as you. Thanks again!
Stephen: dates over could never be with a woman who likes stinky pasta 😡
also Stephen: dang what if I was with a woman who liked stinky pasta 🤔
this looks freaking amazing, great variation of this pasta. one of my faves!! i can't wait to try it out this way
You're the only YT cooking guy which I trust. Also I'd love to see you making some polish food, just for curiosity how would you handle it
dang, I LOVE this pasta and absolutely love olives, so much so I could eat an entire jar of them, anchovies are great if it's an underlying flavor for me, rather than something that's super out there
The 1st time I ate Pasta
Puttanesca , it turned
out to be a good meal.
Looks delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻
“Needless to say that was the end of that date” fucking hilarious”
Finally something I can totally disagree with you on...olives. I love them.
There is not a cooking video you have made that I have not liked. I had anchovies once in a dish & didn't know. Lol It tasted a little different but was good! Thank you for the recipe.
Thanks for the recommendation for the olives! Glad I'm not the only Italian who hates olives ☺️
Most Americans don’t like olives in general. They taste better in Spanish dishes than in Italian food.
“That was the end of the date” Damn! 😂😂😂 I just imagine you throwing your napkin on the table and saying “Nope! It’s been real!” and walking out 🤣
Bro you’re more Italian than me trust me
i literally love ur videos.
❤ From Napoli
Subscribed! I am happy to have come across your channel. Videos look great. My problem with Puttanesca is that I'm allergic to fish. Funny thing is my Mom is from a region in Greece that was under Italian rule for a few decades until after WW2, so a lot of influences were left behind by Italians, to the point where there is a Greco-Italiano fusion to some of the dishes. Poutana is also a word we have in Greek, but it's used pejoratively for just about any woman who is promiscuous and not just prostitutes. The old ladies on my Mom's island (Rhodes) were for some convinced that the dish was invented on their island as it was cheating housewives who would make this as they never had any time cook or grocery shop due to their double life, hence the name Puttanesca. It's funny how there's so many versions to the story behind the name, ranging from what they served at brothels, to cheating housewives, to smelling as bad as a prostitute at the end of the day lol
Anyway I wanted to share something with you regarding Kalamata olives. Traditionally they were never stored in brine after undergoing the fermentation process they would actually cover them completely in olive oil and store them that way. This would tone down the brininess. My uncle grows olives and he still does it this way too.
How would you make this without anchovies or if it was even possible? Asking cause I've always wanted to try this as authentic as possible without just removing the anchovies.
Yum! Yum! I find you and your food refreshing.
Thank you!🎶🎶🎶🎶
1:32 lmao what an appetizing way to name a dish
This is one of my favorite pasta dishes
glad you found castelvetrano olives they’re my favorite kind so buttery
some of us here in italy simply mush olives and capers together or even with anchovies, similar to pesto, and add them after a little soffritto with the garlic.
Dude. I feel you. Every year I try olives again and every year I’m reminded why it’s been a year. Anchovies tho…we gets down.
Very substandard recipe...For starters..Basil included at several stages of the cooking process. Also Sauce gets better if you cook it in depth..ie create base then add layers to increase flavour intensity..Reserve a little of the garlic, chopped black Kalamata olives, Chopped Basil for halfway through the cooking process...and leave some basil to top the dish at the end...If done properly, the sauce will not taste of anchovies or olive, but will instead have a unique combined flavour of its own
Well done. I do not know many people that like eating anchovies straight from the tin unless you are masochist, they are way too salty. However molten anchovies in a pasta sauce make that pasta sauce come to life without any fishy taste. You can also use colatura di alici, which is a liquid anchovy extract (Garum).
in greece like 10 years ago (they stoped doing that in some stores) in the supermarket there was a bench of dirent olive types that u put in a bag and you could juts try olives to see what u liked
ps a chef is managing the kitchen of a restaurant a cook is cooking
Is that an 8” or 10” Victorinox, and do you have an Amazon affiliate link? I want to buy one and would like to you to get a cut.
I got my next pasta dish right here!
Thank you very much for the inspiration
Bruh I remember how watching Food Wars and learning a bit more about umami sparked my deep-rooted love for ingredients like tomatoes and sardines. This pasta dish had me rolling my eyes back in ecstasy the first time I (made and) ate it.
So you're probably not going to like a vodka martini with anchovy-stuffed olives, or a Napoletana pizza with black olives, red onion, and anchovies with sauce but no cheese. Alas! These are two treasures.
might just try it this way, looks so good! Also the bread crumb addition
One version of the story is that our beloved ladies were only allowed to go to the market once a week, and this became a staple pasta in the brothels because of all the preserved ingredients as well as the salinity, spice and aromatic attributes of the dish 🥂
I love olives and anchovies- puttanesca is incredible
I do like oolives and usually drain them then rinse em off in water before eating em... I've only tried black olives, someday I'll venture I to others.
As I’m watching this it caused me to pull my srushed Calabrian peppers out of the refrigerator and I’m currently nibbling on them separately. I love olives and I love puttanesca and I will try this recipe which was beautiful but I will add a bit more of the olive brine.. Thank you for such awesome videos. Also I have recommended a type of pasta to you before I don’t need you to put it on your videos for obvious reasons but please tell me what you think. I believe this is the best hard dried pasta you can possibly find. I’m a Jersey boy and you’re a New York boy along with my wife. try this from Alma gourmet online. Pastai Gragnanesi IGP Spaghetti or whatever. The best organic brass die pressed Pasta that you will ever taste.
So many pasta dishes that are basically just carbs with tomato sauce are terrible but this is my all time favourite pasta