Puttanesca

Ok, Melania.

This will end in tears.

I second the motion, it is really good and it makes sense in the logical world.

Yuk it has olives in it. Find something better than that.

I make it all the time. It’s easy and the main ingredients are usually in the pantry: pasta, canned tomatoes, olives, capers and garlic.

I can offer R4 the lesbian alternative which is linguine with clam sauce.

Or Grubhub, r5.

R5, you forgot the anchovies and pecorino cheese, which makes it a totally funky, slutty umami bomb.

Here's a good recipe for pasta puttanesca.

R8 NO cheese with anchovies. Heathen.

TheGardian recipe is perfectly fine but if you have a need to impress your Italian friends:

Use Gaeta olives. Capers packed in salt (then rinsed of course). Anchovy packed in salt that you've filleted by hand. Finely chopped flat leaf parsley is also often included.

Only use fresh tomatoes at the height of tomato season (peel them) otherwise use good canned and if using canned it should be cooked at least 15 minutes.

And R10 is correct: cheese is not served with this dish.

(but if you want cheese, well go for it)

Ick to the olives AND the anchovies.

R13 are you home from school today?

Puttanesca always has anchovies and olives or it is not puttanesca. And no cheese with seafood, Italians would slap you down.

Puttanesca alla giallozafferano.it. È lui un puttano?

Puttanesca alla giallozafferano.it. È lui un puttano?

I make this often. The anchovies are essential and, no, doesn't make it smell like pussy.

I'm non traditional in that I like it with cheese.

But another option is fried breadcrumbs, which gives it a nice character.

Patsy's was the finest Puttanesca sauce in a jar known to mankind, I used to eat it with a fork. I never had a better Puttanesca whether homemade or at a restaurant. Now DISCONTINUED.

Agree, r4. I could VOMIT.

Why do so many Dataloungers have baby taste? I find it shocking.

SHOCKING, she tells ya!

Puttanesca is for babies?

Make it all the time. My fave.

Leave off the olives and it's great.

My go to pasta for a simple meal or side dish is angelhair with olive oil and garlic.

I would never attempt to make it - but it’s one of my favorite pastas. Makes me feel vaguely healthy despite the carb bomb.

[quote]doesn't make it smell like pussy.

And you would know what pussy smells like because .... ??

So if this is DL's official pasta, who's DL's official whore?

I like all these flavors except garlic. I know people love it, but some Italian food prepared in the States has way too much garlic, and too many forms of it (granulated, powdered, garlic salt). Maybe I’m part vampire.

To so many people and on a lot of menus, “loaded with flavor” means “loaded with garlic”. I know people tend to love it, but for me, blech.

How about just adding some kalamata olives, capers and garlic to a basic jar of marinara sauce? I'm not a cook and don't want to spend so much time on this. For you olive haters - stay out of this thread.

You, R30! Who else?

I make something with grape tomatoes (raw), kalamata olives, feta cheese, and corkscrew pasta (garlic in there, too). Not puttanesca, but it hits the spot for me. (Salty, pickly flavors, plus I love raw tomato.)

[quote]Yuk it has olives in it. Find something better than that.

Oh, YES! This is why it's my favorite pasta dish. Olives, capers, onions, dice tomatoes, butter, shaved parmesan!!! Aaah!

Just goes to show the differences in palates. I love the briny acidic stuff.

I love puttanesca, but I'm not ambitious about cooking, so I use jarred sauce.

However, I've tried many brands, and the only one that worked for me was Cucina Antica. It's very hard to find where I live (NYC, midtown), but Whole Foods at Col. Circle has it. That's a walk for me, but it's worth it. It's on the pricey side, though. As I recall, it does have the anchovies, which I think are a must.

I prefer the anchovy version, but a friend's mum made a similar dish with sardines. It was very good, I've made it myself many times: no capers or cheese, a tonne of garlic, and only the skinless boneless sardines packed in olive oil. She always included the oil, but I don't.

No thanks

Another indispensable ingredient in this dish is a bit of onion, and fresh Italian/Flat leaf parsley for topping. I'm surprised so many recipes do not include onion, as it is always compliments fish and tomato sauces.

R36, Cucina Antica is very hard to find in Manhattan??? I live in Westchester and easily find it. I like several of their sauces, but not their lame puttanesca.

Cucina Antica isn't hard to find--it's their puttanesca sauce that is elusive. The other sauces--marinara, vodka, et al.--are in every store.

Spag Bol or nothing.

This is one of my staple go-to dishes. Easy to make with store cupboard ingredients, and incredibly delicious.

R35 - why are you putting butter in puttanesca instead of oil?

I love it!

I made a classic marina tonight - purred a 28 oz can of peeled San Marzano tomatoes and simmered it in olive oil and slivered garlic with a dried chile and a basil stem. Mixed in spaghetti, topped it with shaved parmesan, and served it with a couple garlic toasties and a green salad.

No to olives and anchovies, and I haven’t posted upthread. There must be a non-disgusting version of this recipe.

Whore sauce!

That's literally what puttanesca means.

Donald doesn't like anchovies or tomatoes so I make pasta with ketchup and chicken fingers.

We knew, R47

Now, do I drain my spaghetti for my whore pasta? Or does my whore drain the pasta?

[quote]why are you putting butter in puttanesca instead of oil?

I know, I know. I love butter and use it to sautee.

I can't find the article right now, but a few years ago, there was some discussion about the lurid "history" of this dish may have been all wrong. It wasn't actually some dish that prostitutes would cook for their clients, but rather the real history behind it was just basically saying it was a dish made from whatever shit someone had leftover in their kitchens/pantries.

Prostitutes slept all day while the markets were open, so they ate canned food they could buy, whenever.

Puttanesca: the myths, the legends abound.

[quote]No to olives and anchovies, and I haven’t posted upthread. There must be a non-disgusting version of this recipe.

So basically you want a marinara sauce.

[quote] I'm surprised so many recipes do not include onion, as it is always compliments fish and tomato sauces.

Your onions can talk?

[quote]I made a classic marina tonight

So you have oceanfront property?

I love puttanesca! Grew up eating it.

I think DLers would love pasta alla genovese. Even if you're an onion hater, this recipe will convert you.

R52 you read some internet bullshit, does not make it true.

It was never made for clients, it was made to get the taste of the men out of the prostitutes mouth at the end of the night.

Olives. Ugh. I prefer the spicy Arabiatta.

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I don't know what you'd call it but last night I made something so delicious I almost hurt myself. I had a Jar of ready made sauce, Bertolli's tomato/basil.

So first I saute'd crushed garlic and chopped fresh basil very gently in olive oil then added chopped Roma tomatoes, and chopped zucchini. I had Char-roasted some eggplant and some pieces of red bell pepper. I added them, too. I didn't have any portabella mushrooms or I would have also used them. Salt & Pepper to taste. Then I poured the Bertolli's sauce into the saute' mixture and added some crushed red pepper for a bit of fire. I had some frozen cheese tortellini that I boiled, so they went into the pot, too, and served it with grated pecorino Romano cheese and a nice tossed salad.

DRAIN IT IN A COLANDER LIKE A REAL WHORE

Where's the recipe?

I love a good puttanesca.

Substitute fish sauce for the anchovies. Same raw material but simpler.

bump