Although not to describe myself.
Putting my reminiscence aside, a few different myths explain
why ladies of the evening would be associated with this recipe that has its
origins in Naples…the smell would waft into the streets and lure clientele…or it
is easily prepared using items commonly found in the Italian pantry…..or, perhaps
the most believable story is that this is a
quick and satisfying dish for those ladies who simply wanted to move on to other
things.
Whatever those “things” may be.
This is a tangy recipe with plump, delicious tomatoes that
are complimented by the saltiness of the olives, capers and anchovies, the
spiciness of pepper and the always pleasing and oh-so-satisfying aroma of
garlic. It’s traditionally served with any long pasta but Architect chose to
serve it over a heartier pasta, rigatoni.
Because it takes only minutes to prepare, start the sauce while the
pasta is boiling.
We felt sultry just eating it. Settle down, boys.
Puttanesca
From: The Ultimate
Italian Cookbook
Ingredients
4 Tablespoons of Olive Oil2-4 cloves of garlic, minced
Small dried chili pepper, crumbled OR 1 teaspoon of crushed red pepper flakes
1 two oz can of anchovy filets, chopped
12 oz of tomatoes, canned or fresh, chopped
2/3 cup of pitted black olives
2 Tablespoons capers, rinsed
1 Tablespoon of tomato paste
1 lb of pasta
2 Tablespoons of chopped parsley for garnish
Directions
Add pasta to salted boiling water and cook until al
dente. Heat the olive oil in a large
frying pan. Add the garlic and pepper
and cook for 2 minutes, until garlic is golden.
Add the anchovies and mash them into the garlic with a fork. Add the tomatoes, olives, capers, and tomato
paste. Stir well and cook over moderate
heat until the pasta is done, about 8 minutes.
Turn the pasta into the sauce and cook for another minute or two, turning
the pasta constantly. Sprinkle with
parsley and serve. Architect also made homemade bread out of pizza dough that was so good!
Foodie was off to San
Francisco so we missed her. Singer brought a tasty
salad made with pomegranate seeds and butter lettuce but it was not in the
lovely traveling salad bowl because that was at Foodie’s house. It was my turn to bring dessert…more on that
later. And, of course, there was wine.
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