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Old 03-28-2012, 04:28 AM   #1
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Do you Puttanesca?

Good Morning,

One of my favourite light linguini dishes is Pasta Puttanesca and it was originally founded by a gentleman Mr. Aldo Fabrizzi on Boulevard Via Veneto in Roma ... Here is my Red Marinara sauce recipe, however, I would truly enjoy hearing from all of you, How do you Puttanesca.

( I also prepare it with white wine in the White version)

Thanks in advance,
Margi Cintrano.

PUTTANESCA ROSSO ( Red Sauce )

400 grams of Linguini or Tagliatelli or Spaghetti

15 grams of Anchovies packed in Olive Oil ( olive packed tuna from Italia or Cantabria, Spain is good Substitute )

500 grams of Marinara sauce

40 grams of black olives pitted and chopped finely

15 grams Sicilian capers

5 grams of minced garlic

1 cayenne dry chili pepper or cayenne flakes ( a pinch )

a pinch of Oregano

Reggiano Parmesan freshly grated if desired

E.V. Olive Oil

1. Sauté in E.V. olive oil: the minced garlic, capers, anchovies drained from their olive oil and cayenne chili pepper or flakes until the garlic and capers are tender however, not brown.

2. add the tomato sauce and pinch of oregano and the chopped olives.

3. sprinkle with salt to taste ( cautions: anchovies are salty )

4. boil linguini or pasta of choice in salted water until tender, yet firm to bite

5. when the Linguini is ready, strain and plate

6. sprinkle the cheese shavings if desired

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Old 03-28-2012, 05:29 AM   #2
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Ciao Margi, here's my puttanesca recipe from my private personal archive

In this recipe, spaghetti may be substituted with other long-shaped pasta, like bucatini or linguine, and even with short-shaped pasta like penne rigate.

Time for the sauce, about 40 minutes. For the spaghetti, 8-10 minutes to cook them and a couple of minutes to prepare and serve them.

Spaghetti puttanesca ingredients – 4 people
• 2 tablespoon extra virgin olive oil
• 2 garlic cloves, peeled
• 4 anchovy fillet, chopped
• 500 g canned chopped tomatoes
• 150 g black pitted olives, chopped
• 3 tablespoons drained capers
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• ˝ teaspoon dried chilli powder
• Fine salt, to taste
• ˝ teaspoon of sugar
• 450 g spaghetti
• A handful of coarse salt

For the sauce
1. Chop the anchovy fillets and the olives, peel the garlic cloves, squeeze and drain the capers if needed.
2. Heat the oil in the saucepan, then pour in the garlic, and cook it on low fire for some minute. Remove the garlic from the pan when it starts turning brown.
3. Add the chopped anchovy fillets, stir with a wooden spoon for a couple of minutes, mashing them.
4. Add tomatoes, olives, capers and stir for a couple of minutes.
5. Add chilli powder and sugar. Stir well.
6. After 20 minutes, add the parsley and the oregano and stir well, then add salt to taste.
7. Cook slowly for other 5/10 minutes, without cover.

For the pasta
1. Bring a large pot of water to a rolling boil, then add the coarse salt, wait a couple of minutes and add the spaghetti. Stir them a couple of time while cooking to separate them.
2. Fill a large bowl with hot water.
3. Cook the spaghetti (follow the cooking time print on the package, or start tasting them after 6 minutes).
4. Empty the bowl, drain the spaghetti, put the warm sauce in the bowl, add the spaghetti, stir well and serve at once (I don't add any grated cheese in my puttanesca).

Buon appetito!
Luca
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Old 03-28-2012, 06:38 AM   #3
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the variation of Puttanesca that I make most often uses a bit of pancetta with the olive oil, has some onion as well as the garlic, and uses kalamata olives or green Sicilian olives (so much flavor!)
I use canned tomatoes.
I love this sauce.
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Old 03-28-2012, 06:41 AM   #4
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Okay you two...it's 0430 here and now I'm hungry for Puttanesca. I have had it once and really liked it, now I don't have an excuse.

Thanks!
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Old 03-28-2012, 06:42 AM   #5
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Thanks for the heads up on olives, Robo! I love them in red sauces.
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Old 03-28-2012, 06:59 AM   #6
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Quote:
Originally Posted by PrincessFiona60 View Post
Okay you two...it's 0430 here and now I'm hungry for Puttanesca. I have had it once and really liked it, now I don't have an excuse.

Thanks!
You're welcome! Buon appetito
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Old 03-28-2012, 07:10 AM   #7
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I like to have some gamberi in mine.
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Old 03-28-2012, 07:26 AM   #8
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Originally Posted by justplainbill View Post
I like to have some gamberi in mine.
This is interesting. And for some strange reason, my mind is now suggesting to me "why don't you try with some cod?". I will.
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Old 03-28-2012, 07:31 AM   #9
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And about the olives, I try to use olive taggiasche from Liguria when I find them (and when I feel like stoning them...). They are my favorite black little variety. For the green ones, my favorites are the olive di Cerignola, from Puglia.
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Old 03-28-2012, 08:14 AM   #10
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Originally Posted by Luca Lazzari View Post
This is interesting. And for some strange reason, my mind is now suggesting to me "why don't you try with some cod?". I will.
Maybe con un poco di baccala?
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