Mmmmm. Puttanesca sauce.
So what are you making?
For the record, that was some tasty puttanesca. Nom nom nom.
UPDATE: Per Monkeyfister’s request in comments, here’s my very own recipe.
Jude’s Ass-Kicking Linguine alla Puttanesca
You, too, can eat like you’re a hooker in Napoli!Who wouldn’t want that?
Pots and shit:
- 7
quart or larger stockpot for boiling pasta - Big-ass
skillet - Knives
& cutting boards - Wooden
spoons - Colander
for draining pasta
Ingredients:
- 1 lb
linguine - ¼ cup
olive oil (You really don’t have to measure this shit.Just add enough to coat, generously,
the bottom of your skillet.Then
add a little more.) - 4 or
so anchovies (the oil-packed kind) - A
shake or two of red pepper flakes - 2-3
cloves of garlic, minced - 1-2
Tablespoons capers - ½ cup
of pitted kalamata olives, chopped - 1 tsp.
dried basil (if using fresh herbs, use 3x more) - 1 tsp.
dried oregano (see note above, dumbass) - 1
28-oz can of diced tomatoes, drained - Chopped
parsley (optional) - Some
good red wine—I don’t ever measure this.
Just use what you think proper. - Salt
to taste - Black
pepper to taste
How to:
Cook your linguine al dente and drain.Toss with a little olive oil to prevent it
sticking (but not much).Set aside.
In your big-ass skillet, heat the oil and red pepper flakes
over medium to medium-high heat.Throw
in the anchovy fillets and push them into the oil ‘til they melt.WARNING:
Anchovies are meat.Meat has
water in it.Oil + water =
spattering.Be prepared.When they’re all incorporated, throw in the
garlic and sauté that for a couple of minutes.
Then add the tomatoes, capers, herbs, and olives.If you’re using parsley, throw it in now—it
gives a fresher flavor, but it could overwhelm the dish if you use too much.Add some wine and let the alcohol
evaporate.Don’t worry.There will be plenty left in the bottle for
you.Lower the heat to a simmer, cover,
and simmer for at least 15 minutes, stirring occasionally (I prefer closer to an hour, but that’s just me).
When the sauce is done, add the pasta and toss to heat
through.
I added the measurements for the more anal retentive among my readers. I almost never measure anything, though I do use my calibrated palm for teaspoons and tablespoons of things.
I DO hope that you are going to share that recipe with us!
Looks GREAT! I have a bag of Roma and Yellow Pear tomatoes with Basil (all from this year’s garden) and wine thawing in the fridge…
–mf
Mmmmmmmm. Nomnomnom. I’m way too easy as far as Italian sauces go. Like a cat for catnip.
I made cherry pie on Thursday, and flan yesterday. And cleaned our stove, because it was kind of horrifying. So already this vacation has accomplished more than most.
oh, thank you, Jude!
I “measure” things the same way.
Now, I know what’s for dinner, tonight!
–mf
I have a big ass container of red pepper flakes right by the stove on my Most Used Spices rack. Put em in every thing.
Red pepper flakes and sea salt together – nom nom.
I’ll give this receipt a whirl today, was looking for something new to cook for dinner, and I haven’t had anchovies in too long.
I can’t eat puttanesca without thinking of Lemony Snicket’s “The Bad Beginning.”
my desire to make stopped at anchovies.
i’m making pork roast hash WITH onions. and fried in butter, NOT olive oil dammit. lots of pepper.
‘Twas excellent, indeed.
Of course, “Puttanesca” has its roots in “Puttana,” which is, in standard Italian, a term referring to working ladies in the… errrr, hospitality profession. Which is undoubtedly why it tastes so damn good.
Cookies for one last New Year’s Party. Tasty tip: to get really, really chewy chocolate chip cookies, use baker’s sugar and melt the butter–once the sugars are completely dissolved, or near it, continue. The result is spectacular.
NPR interview. fridge your dough overnight. and unbleached flour.
Steaks and asparagras on the grill. Sauteed baby shitake mushrooms. Roasted potatoes with garlic and olive oil. Salad with carmelized pecans, strawberries and a satsuma vinegarette.
Nesting big time.
Tomorrow I try my first red beans.
child with a loose tooth so we are having something soft for dinner: aveglemono soup. Take some home made chicken broth, cook a handful of rice in it, a finely chopped onion, a clove of garlic. After the rice has cooked and the soup is thickened beat a couple of eggs with some lemon juice and slowly temper this mixture with the hot soup. After the mixture is tempered add it back into the pot and simmer it. Don’t let it boil or the eggs with cook out. salt and pepper to taste. YOu can sprinkle it with cilantro or parsley if you want.
aimai
This veggie boy can easily sub the salty fish, but hard for me to come by Madison’s Capital Brewery Special Pilsner in St. Louis. Still have a thing for Milwaukee’s Sprecher Beer from back in the days of working and vacationing in Wisconsin as a Chicago “FIB”.
Gute Arbeit hier! Gute Inhalte.