Puttanesca

Name: How to cook Puttanesca - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Puttanesca

A classic is a classic for a reason, so this version doesn't mess too much with an already perfect marriage of ingredients. I did have to use linguine instead of the traditional spaghetti, because I ran out of spaghetti. And I also used basil instead of Italian parsley, out of preference because I like the extra freshness from the basil. Other than that, this is my Italian nonna's puttanesca. If I had an Italian nonna.

Ingredient

Food ration :

4 to 6 servings

Cooking time :

15 minutes

1 lb

dry spaghetti (or linguine)

3 tbsp

anchovy paste

3 cloves

garlic, chopped

1 tsp

red pepper flakes

2 tbsp

tomato paste

1-28 oz

can whole tomatoes

1/2 cup

kalamata olives, pitted

2 tbsp

capers, drained

large bunch fresh basil

Cooking instructions

* Step 1

Drop the pasta into a large pot of boiling salted water.

* Step 2

Add a splash of extra virgin olive oil to a large pan on medium heat. Add the anchovy paste, garlic and pepper flakes and let fry for 1 minute. Add the tomato paste and let fry another 2 minutes.

* Step 3

Add the canned tomatoes. Crush the tomatoes in your hand as you add them to the pan. Add the olives and capers, then simmer for 3 or 4 minutes.

* Step 4

Add the cooked pasta noodles and a splash or two of the pasta cooking water to the sauce. Add the basil, tearing the leaves by hand as you do. Toss the pasta, then serve topped with a generous snowfall of freshly grated parmesan cheese.

Note: if there is a photo you can click to enlarge it