It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
After different experiences with Anchovies use in italian-style pasta, I notice the traditional way ; to start with them in the first steps, into the oil to transfer there its strong taste. I still do this but a huge part of this taste disappear with heath. So here’s my optional tip use anchovies in first steps with oil and at the very last step : add some uncooked canned anchovies, chopped into the pan before serve and few small elements directly into the dish on the plate. thoses will be the tastiest and shouldn’t dominate the dish. amount is according to everyone’s taste but soft-mild presence of those anchovies should be good while keeping the spirit of puttanesca.
It’s another way of doing it. The capers will most likely fall apart. Stronger caper taste, a bit different texture. Same goes for the olives. Definitely worth trying.
My understanding is that because this dish can be prepared very quickly and usually with simple, filling, pantry ingredients, it is considered convenient and tasty nourishment to sustain you for the evening in the time between "clients."
*Spaghetti Puttanesca* Piatto Recipes (YT) ruclips.net/video/lsbTWCPQvvc/видео.html *Ingredients* Kalamata Olives, soaked for 30 minutes to remove excess salt, pitted, and coarsely chopped (with some pitted and left whole for garnish) Capers, soaked for 30 minutes to remove excess salt Water Pasta (Monograno Felicetti Matt Spaghetti) Extra Virgin Olive Oil Garlic, smashed, peeled, and finely minced Dried Calabrian Pepper, whole Anchovies 15 oz can 365 Organic Crushed Tomatoes (no salt added) Italian Parsley, finely chopped Fresh Ground Black Pepper *Directions* Place pasta bowl(s) in a 200F oven to warm. Using the Le Creuset 26 Dutch oven with 3 inches of water, cook the pasta 1 minute prior to being al dente-stirring, occasionally initially, to prevent the pasta from sticking. In a large frying pan on medium heat (240F), add olive oil, garlic, and Calabrian pepper-toss/stir occasionally to combine and cook for a minute. Add anchovies-crush and stir to combine and cook for a minute. Add tomatoes, capers, and olives-stir to combine and cook for a minute. Remove the Calabrian pepper and add the cooked pasta and a ladle of pasta water-stir/toss to combine and cook for a minute. Add parsley-stir to combine. Using a large Zwilling J.A. Henckels fork, twist to pick up a portion of pasta and plate-add another portion as desired. Garnish with whole, pitted olives; a few capers; a light sprinkle of fresh ground pepper; and a wee shower of parsley. *Enjoy : )*
I have heard numerous stories regarding the name. One of the stories said it was a quick pasta sauce that the prostitutes could make in between tricks so they could eat. The second story was prostitutes would cook this to entice their clients. And the third story I heard, was that the sauce comes together so quickly but it’s so flavorful that it appears you have cooked all day. So the cheating housewife would make this sauce for her husband, after being out all day with her boyfriend. Whichever the real story is the sauce is wonderful. I’ve been making it for years.
It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
You have an amazing RUclips series. I love how you share recipes and its history with everyone.
Thanks for watching and taking the time to comment :)
This channel is insanely good
:)
this channel will blow up
I just found your channel and fell in love immediately ‼️just adequate explanation, fantastic videography and music ‼️just marvellous 👌🏻🫶🏻
Grazie!! Thanks for taking the time to leave us a comment!
Belissimo ❤thank you for sharing your recipe ❤️
Hi Julio: Thanks for watching :)
Very nice video; thank you!!
Yum 😋. Thank you for sharing your recipe ❤❤
Wow yummy and delicious recipe thanks to ahare 😊
Just made it; added more anchovies though. Beautiful taste
After different experiences with Anchovies use in italian-style pasta, I notice the traditional way ; to start with them in the first steps, into the oil to transfer there its strong taste. I still do this but a huge part of this taste disappear with heath. So here’s my optional tip use anchovies in first steps with oil and at the very last step : add some uncooked canned anchovies, chopped into the pan before serve and few small elements directly into the dish on the plate. thoses will be the tastiest and shouldn’t dominate the dish. amount is according to everyone’s taste but soft-mild presence of those anchovies should be good while keeping the spirit of puttanesca.
Never used Kalamata olives, use green olives. And never used Anchovies. Going to try your recipe 😊😊😊😊😊
Nice video. 1 quick question, is it ok if I choose to sautee the capers and olives before adding the tomatoes?
It’s another way of doing it. The capers will most likely fall apart. Stronger caper taste, a bit different texture. Same goes for the olives. Definitely worth trying.
My understanding is that because this dish can be prepared very quickly and usually with simple, filling, pantry ingredients, it is considered convenient and tasty nourishment to sustain you for the evening in the time between "clients."
😅
*Spaghetti Puttanesca*
Piatto Recipes (YT)
ruclips.net/video/lsbTWCPQvvc/видео.html
*Ingredients*
Kalamata Olives, soaked for 30 minutes to remove excess salt, pitted, and coarsely
chopped (with some pitted and left whole for garnish)
Capers, soaked for 30 minutes to remove excess salt
Water
Pasta (Monograno Felicetti Matt Spaghetti)
Extra Virgin Olive Oil
Garlic, smashed, peeled, and finely minced
Dried Calabrian Pepper, whole
Anchovies
15 oz can 365 Organic Crushed Tomatoes (no salt added)
Italian Parsley, finely chopped
Fresh Ground Black Pepper
*Directions*
Place pasta bowl(s) in a 200F oven to warm.
Using the Le Creuset 26 Dutch oven with 3 inches of water, cook the pasta 1 minute prior to being al dente-stirring, occasionally initially, to prevent the pasta from sticking.
In a large frying pan on medium heat (240F), add olive oil, garlic, and Calabrian pepper-toss/stir occasionally to combine and cook for a minute.
Add anchovies-crush and stir to combine and cook for a minute.
Add tomatoes, capers, and olives-stir to combine and cook for a minute.
Remove the Calabrian pepper and add the cooked pasta and a ladle of pasta water-stir/toss to combine and cook for a minute.
Add parsley-stir to combine.
Using a large Zwilling J.A. Henckels fork, twist to pick up a portion of pasta and plate-add another portion as desired.
Garnish with whole, pitted olives; a few capers; a light sprinkle of fresh ground pepper; and a wee shower of parsley.
*Enjoy : )*
😋👍
It was fast, cheap and would taste delious hot or cold... inbetween clients day or night 😊
I choose this sauce mostly for it's name . Half of the world loves this name , I mean sauce.
Ok 😋
👏👏👏👏
I have heard numerous stories regarding the name. One of the stories said it was a quick pasta sauce that the prostitutes could make in between tricks so they could eat. The second story was prostitutes would cook this to entice their clients. And the third story I heard, was that the sauce comes together so quickly but it’s so flavorful that it appears you have cooked all day. So the cheating housewife would make this sauce for her husband, after being out all day with her boyfriend. Whichever the real story is the sauce is wonderful. I’ve been making it for years.
👍
Puttanesca because it is full of balls/olives?
😅
it was named after meals put together by prostitute