Two Puttanesca Pasta Sauce Recipes
Puttanesca - the Story
"The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning "Pasta the way a whore would make it". The reason why the dish gained such a name is debated, though the most obvious contrast— with alla casalinga, simple "home-style" tomato sauce which has been "tarted up", as the English would say— is ignored for livelier original legends.
One possibility is that the name is a reference to the sauce's hot, spicy flavour and pungent smell. Another is that the dish was offered to prospective customers at a low price to entice them into a brothel. According to chef Jeff Smith of the Frugal Gourmet, its name came from the fact that it was a quick, cheap meal that prostitutes could prepare between customers."
Quoted From Wikipedia, the free encyclopedia
Most recipes for Puttanesca sauce call for cooking the sauce. I believe this is the authentic way to create it. However, in researching the topic, I came across an interesting uncooked sauce. It sounds as if it would make a great cold pasta dish, and I'll have to try it next summer!
So - here are my two recipes.
Puttanesca Sauce - Hot
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 3 garlic cloves
- 1 (28-ounce) can Roma plum tomatoes, broken into pieces, with juice
- 1/2 cup tightly packed, pitted, and chopped Kalamata olives
- 1 tablespoon tomato paste
- 2 tablespoons minced anchovy fillets (about 8 fillets)
- 1 tablespoon fresh basil, chopped or 1/2 teaspoon dried crushed basil
- 1/2 teaspoon dried crushed red pepper flakes
Heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes.
Add the tomatoes and the remaining ingredient. Simmer for about 15 minutes. Adjust seasoning to taste, and serve over penne pasta.
Fresh Puttanesca Sauce
- 1 lb beefsteak or Roma tomatoes, finely chopped
- 1/2 cup Kalamata olives, pitted and coarsely chopped
- 2 tablespoons drained capers, chopped
- 1/3 cup chopped fresh basil
- 1/2 cup chopped fresh flat-leaf parsley
- 4 anchovy fillets, patted dry and finely chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons red-wine vinegar
- 1/4 cup extra virgin olive oil
Simply mix all ingredients together, season to taste with salt and pepper, and serve with either hot or cold pasta, preferably penne or linguine.
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