Sunday, January 15, 2006


Pasta Puttanesca

Ciao amici!

Happy New Year! Isabella has been so busy that she's been unable to post to her blog. How sad.

I hope you all had wonderful holidays and that 2006 brings you all good things.

I made this sauce today and served it over farfalle (butterflies) or bowtie pasta.

The sauce is named puttanesca (from the Italian root word puttana, meaning prostitute) because it's hot and it's quick. Yes. I'm not kidding. Many recipes call for anchovies, so I'll include them here, but you don't have to use them.

Remember, cooking is all about improvising and using what you have at hand.

Enjoy this wonderful classic Italian sauce. And to my female friends, serve it while wearing a black lace bustier and black net stockings. Just to enhance the ambience.


Puttanesca sauce:


2/3 cup pitted black olives, sliced
4 boned anchovy fillets, optional
3 cloves of garlic
1 small onion, minced
3 tablespoons olive oil or butter
1 tablespoon rinsed salted capers or rinsed and drained capers in vinegar, minced
four or five ripe plum tomatoes, finely sliced
Salt and pepper to taste
red pepper flakes to taste
A pound of bowtie pasta (or pasta of your choice)

Saute the garlic and onions in the olive oil, add the anchovy fillets if you are using them, saute for a minute until melted into the onions and garlic. Add the tomatoes and mash down until cooked (about 3-4 minutes) add the capers and olives. Simmer for a minute. Salt and peppers to taste.

Serve over pasta of your choice.

Fast and hot!

That's the way to do it!


You're back - woohoo!!

In reading this, I got an idea I might try this week (alas, cannot tonight as I have some beef that needs eating).

I had no idea that's where the word Puttanesca came from. Very wild!

First of all welcome back! Secondly, I just discovered your blog and I love it!

Thirdly, puttanesca is one of my favourite pasta sauces. I must try your variation!
what do you mean, you don't have to use anchovies....of course you must include anchovies....or, invite an anchovy to dinner when you make it!
Puttanesca is probably my favourite sauce for pasta. It's so flavourful and, yes, quick and hot. This recipe looks delicious.
I'm going to have a difficult time getting out of my head the image of some of you making this while in a black lace bustier. GWB and myself in lace are not pretty. Isabella ... pretty. Dbackdad ... disturbing. :-)

Otherwise, the reciped sounds delish.
Welcome back and have a wonderful and delicious 2006.

I have to agree with one of your reviewers. Puttanesca isn't puttanesca without the anchovies. I put in an entire tin, mashed up of course.
dbackdad has scarred me for life!
Post a Comment

<< Home

This page is powered by Blogger. Isn't yours?

Silktide SiteScore for this website