PASTA PUTTANESCA Serves 6 to 8 as a main course (large serving) By Dennis W. Viau; modified from various recipes. In Italian puttanesca means whore. This dish first appeared in Italian cuisine around the 1950 s. One intent was to provide the working girls with a quick meal for sustenance between clients. Another explanation I read is that this food is like a good prostitute fast, hot, and satisfying. Yet another is that the sauce s aroma was to lure men into the dens of pleasure. One point I learned in my research: Cooks agree to disagree. There is no one classic formula. American versions often use onions, bell peppers, fresh basil, and/or Italian parsley. They all vary a little, but each claims to be traditional. I included many variants as optional. Make it the way you want it. The flavor should be robust. Ingredients: 3 tablespoons olive oil ½ large onion (about 6 ounces/170g) (optional) 3 to 4 cloves of garlic, depending on size; crushed or minced 3 to 4 anchovy fillets (you can double this for a more robust flavor) Pinch oregano flakes ½ teaspoon red pepper flakes (optional) 2 28 ounce (800g) cans Roma tomatoes; preferably San Marzano 2 tablespoons tomato paste (optional) 2 tablespoons capers 15 olives; mixed varieties, pits removed, chopped or sliced (Italian Gaeta olives are traditional) 3 to 4 artichoke hearts (my own optional contribution) Freshly ground black pepper Salt to taste 1 pound dry pasta, such as penne or spaghetti Fresh basil for garnish (optional) Parmesan or Romano cheese for garnish (optional) Directions: About an hour before preparing the sauce, place the capers in enough cold water to cover and set aside to remove some of the saltiness. Drain and rinse before using. Prepare the sauce by heating the oil over medium heat in a large skillet. Sauté the optional onion until tender and translucent, about 5 minutes, then add the crushed garlic, anchovies, and oregano (and optional red pepper flakes). Cook for less than a minute, stirring to break up the fillets and being careful not to brown the garlic. Add the tomatoes along with the purée in the can (and the optional tomato paste). If you prefer a less chunky sauce, crush the tomatoes with your hands. Bring to a boil. Reduce heat and simmer 5 minutes. Add the capers, olives, (and optional artichoke hearts). Season with pepper. Cook another 5 minutes. Taste and adjust for salt, if necessary. This sauce can be prepared in advance and heated when needed. Cook the pasta in boiling water according to package directions. Drain and mix with sauce, coating well, and serve with grated Parmesan or Romano cheese on the side for garnish. The pasta can also be garnished with fresh chopped basil. 1 The Step By Step guide begins on the following page. 20150221
1 STEP-BY-STEP 2 Trying to come up with the right ingredients was a challenge. Chefs agree to disagree. I could not find one classic, traditional formula for this sauce. I therefore included the optional ingredients I knew would make a delicious sauce along with ingredients that appeared in nearly all the recipes I researched. 2 In the city near where I live there is a grocery store that sells a variety of olives, all at the same price. Shoppers can mix and match according to their likes. I chose several different kinds, but you can use one type of olive if you prefer.
3 3 Onions appear to be an American variation on this dish. I used them, chopping them rather fine. 4 If variations are going to abound, why not add chopped artichoke hearts as well? I like this ingredient in many chunky foods, such as sauces and soups.
5 4 If using, sauté the onion in the oil until tender and translucent, about 6 minutes. 6 Add the other standard and optional ingredients, as desired.
7 5 Add the tomatoes and the optional tomato paste. If using whole canned tomatoes, you can crust the tomatoes with your hands before adding them if you prefer a less chunky sauce. 8 Finally, add the remaining ingredients, optional and otherwise, and cook until the sauce is done. This sauce does not simmer for long. It is to be eaten barely cooked for a fresh tomato flavor.
9 6 Use any pasta your prefer. I chose penne because I thought the shape went well with the texture of the sauce. Garnish with extra sauce, cheese and basil, if desired. Conclusion This puttanesca sauce can be made in several different ways with many different ingredients. Unlike some recipes that use a standard formula, this one allows for plenty of variation. Therefore, feel free to modify this recipe to suit your own favorite ingredients.