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:
quart or larger stockpot for boiling pasta
& cutting boards
for draining pasta
- 1 lb
- 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)
shake or two of red pepper flakes
cloves of garlic, minced
- 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)
28-oz can of diced tomatoes, drained
good red wine—I don’t ever measure this.
Just use what you think proper.
pepper to taste
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
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.