PASTA PUTTANESCA
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams
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namawejje hajarah
[email protected]I love this recipe! It's so simple, yet so delicious. I always make a double batch because it goes so quickly. I also like to add a bit of chopped fresh parsley at the end for a pop of color and flavor.
Ebro Man
[email protected]This pasta puttanesca is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover pasta. I like to add a bit of chopped fresh basil at the end for a pop of color and flavor.
Dunya Hasan
[email protected]I made this pasta puttanesca last night and it was a hit! My family loved it. The sauce was so flavorful and the pasta was cooked perfectly. I will definitely be making this again.
Baqi Khan
[email protected]This pasta puttanesca is a great way to use up leftover ingredients. I always have a few cans of tomatoes and olives in my pantry, and this is a great way to use them up. It's also a great way to get your kids to eat their vegetables.
Luyimbaazi Daniel
[email protected]I'm always looking for new pasta recipes, and this one definitely fits the bill. It's a unique and flavorful dish that I'm sure to make again and again. Thanks for sharing this recipe!
Mrs Sayba
[email protected]This pasta puttanesca is a great way to impress your friends and family. It's a relatively easy dish to make, but it looks and tastes like it came from a fancy restaurant. I always get rave reviews when I make this dish.
abdulnafi farid
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a delicious and satisfying meal. I would definitely recommend this recipe to anyone who loves pasta.
M_k Official
[email protected]This pasta puttanesca is a great way to use up leftover pasta. I always have a few leftover noodles in the fridge, and this is a great way to use them up. It's also a great way to get your kids to eat their vegetables.
Aleqsandre Soloviovi
[email protected]I'm not a huge fan of anchovies, but I decided to try this recipe anyway. I'm so glad I did! The anchovies add a really nice depth of flavor to the sauce. I will definitely be making this again.
Ntando Msomi
[email protected]This pasta puttanesca is a great weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser. I like to serve it with a side of crusty bread to soak up all the delicious sauce.
REDA FF
[email protected]I love this recipe! It's so simple, yet so delicious. I always make a double batch because it goes so quickly. I also like to add a bit of chopped fresh parsley at the end for a pop of color and flavor.
Nawaz Mughal
[email protected]I've made this pasta puttanesca several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always amazing. The sauce is rich and flavorful, and the pasta is cooked perfectly. I highly recommend this
Paul Ryan
[email protected]This pasta puttanesca is a delicious and easy-to-make dish. The flavors of the olives, capers, and anchovies blend perfectly together, and the addition of red pepper flakes gives it a nice kick. I would definitely recommend this recipe to anyone who