Puttanesca sauce started as a spicy aromatic enticement . . . . a pungent lure . . . . to bring hungry customers in to sample the cook’s cuisine. The cook in this case was selling , so to speak, more than just food. She had several talents . . . .she not only cooked creatively in the kitchen but also the bedroom. You see, puttanesca comes from the Italian word for harlot and in the poverty stricken south there were quite a few, ahem, business ladies. . . . . . . . the competition for customers was fierce.
The aroma and flavor of the puttanesca sauce is a definite enticement. The flavors in this sauce are big, coming from the anchovies, olives, capers and garlic. But those strong flavors balance out perfectly.
Don’t be tempted to omit the anchovies. There aren’t that many in the recipe and the taste just isn’t the same without them. Olives and capers are the other flavor keys to the dish. You can tell by the ingredients that this recipe has a definite Mediterranean influence.
We used our sauce on fettuccini. If you want to make the pasta alla puttanesca a complete dish with protein, you may put chunks of oil-packed tuna on top of the pasta before serving.
Italians love their Genova tonno packed in oil and many times they add canned tuna to pastas. There is such a difference in flavor from the ordinary tuna we purchase in our stores. Once we realized we were able to buy the solid light Genova tonna, that we had in Italy in local stores, we refused to buy anything else. We eat not only to nourish our body but to nourish our minds and souls.
We have a saying framed on the wall in our kitchen “ Chi mangia bene sta molto vicino a Dio“.{ Who eats well stays very close to God.}
Alla prossima
Puttanesca Sauce over Fettuccini
Ingredients
- 1 pound dry fettuccini
- 2 Tablespoons olive oil
- 1 Tablespoon garlic minced
- 3 anchovy fillets broken into smaller pieces { may substitute 1 teaspoon anchovy paste}
- 1/2 teaspoon crushed red pepper flakes
- 2 14.5oz cans 3 cups canned diced tomatoes with juice
- 2 Tablespoons oi-packed sun-dried tomatoes minced
- 1 1/2 teaspoon brown sugar
- 2 teaspoon balsamic vinegar
- 1/4 cup kalamata olives pitted and slivered
- 3 Tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
- 3 Tablespoons chopped fresh parsley
- 2 Tablespoons brined capers drained and rinsed.
- 1/2 cup washed trimmed and sliced green onions scallionsboth white and green. Set aside 3 Tablespoons
- Salt to taste
Instructions
- For the pasta, bring a large pot of salted water to boil over high heat. Meanwhile, heat a large saute pan over medium heat. Add the olive oil, garlic, anchovies, and red pepper flakes. Stir cooking for 30 seconds -- you will smell the anchovies but it will not leave a strong taste.
- Add the tomatoes, sun-dried tomatoes, brown sugar, and vinegar; stir to combine. Simmer sauce until slightly reduced, about 15 minutes. While the sauce simmers, prepare olives and herbs; pour capers into a small dish -- it's easier to measure them that way.
- Meanwhile, add the fettuccini to the boiling water; stir to prevent them from sticking. Cook pasta until al dente (refer to package for times) Before draining, remove 1/4 cup cooking liquid to thin the sauce if needed.
- Finish the sauce with the olives, herbs, capers, green onions, and salt, plus some pasta water if the sauce seems too thick. Transfer the sauce to a large shallow bowl and top with the drained pasta. Toss until pasta is evenly coated with the sauce.
- Sprinkle the remaining green onions on the pasta or around the plates.
Notes
- * You may top each serving with 3-4 Tablespoons good quality oil-packed tuna, drained, and in large chunks.
- Adapted from a old Cuisine Magazine recipe.
Nutrition
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