Spaghetti alla Puttanesca

 
Spaghetti alla Puttanesca

Ingredients:

  • 5 oz of pasta

  • 2 tablespoons of olive oil

  • 2,3 pieces of garlic

  • Red chili pepper (as much as you want)

  • a little bit of italian parsley

  • a half cup of white wine

  • a little bit of anchovy

  • a tea spoon of Caper

  • 3-4 pieces of black olieves

  • a half cup of tomato sauce

1: When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.   

2: Lightly crush the garlic clove and heat with the pure olive oil in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. Add red chili pepper then. It is important the clams are dry before adding them to the hot oil to avoid splattering.

3: Put anchovy, capers, black olives and chopped parsley into the pan, and then cook all ingredients with garlic oil. Flambe them with white wine and make fire! wow! 

5:Add tomato sauce and keep cooking with low to medium heat until the sauce gets thick and smooth. Pasta should be right before al dente then.

6:Add boiled pasta to the sauce and cook for about 1 minute with low heat. The sauce gets slight as cooking. This is called emulsification.Add salt if you need(Be careful that all ingredients are very salty already).

7:additional parsley and a little bit of EVOO for topping  

Bon Appétit


The Neapolitan 101 !
 Puttanesca is one of the biggest italian dish represents.  

This is quick and easy dish and should be salty, piquant and hot. Saltiness comes from anchovy and olives. Piquancy comes from tomato and capers and the heat comes from red chili pepper!

Make sure you don't cook it tip salty. I prefer to use sweet tomato sauce for this dish because it brings perfect sweetness to saltiness, piquancy and heat.

I don't really know its origin, but puttana means "whore" in Italy. In Japan, people say busy whores cook pasta with leftovers and then finally it is called puttanessca.  

Anyway, go get some fruity white and cook this for this weekend. You are gonna appreciate me for sure♪ 

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TatekitchenTateki MatsudaPuttanesca, Leftover, Olive, Caper, Pasta, RecipeComment