Fusilli alla Puttanesca
(No Ratings Yet)
Loading...Fusilli alla Puttanesca, definitely my favorite pasta. And it is also very simple and quick to prepare, just a lot of olives, tomatoes and a secret ingredient that I will reveal to you. Many guests of my cooking classes want to learn how to cook Carbonara, but then I also let them taste my Puttanesca and most of them confide in me, at the end of the lesson, that the dish they loved the most is this strange, delicious one. amazing pasta with olives. And if you too are one of those who eat olives only accompanied by the Martini Cocktail, well ... try these Fusilli alla Puttanesca and you will love them Olives are a treasure, one of the fundamental ingredients of Italian cooking. In Italy (as in Greece and Spain, on the other hand) we eat them all the time, we use them very often in our recipes and we always serve them to accompany a good glass of wine La Puttanesca combines the warm, hateful and bitter taste of olives with the fresh sourness of tomatoes in a combination that closely resembles the colors, smells and atmospheres of the Mediterranean. That may be why we cook this pasta especially in summer.
Ingredients
- Fusilli (or other pasta) 400gr
- Tomatoes (Pomodori Pelati) 400gr
- Olives 150gr
- Capers 10gr
- Anchovies (in oil) 1 fillet
- Garlic 1 cloves
- Extra Virgin Olive Oil
Instructions
Get fresh olives (with the stone ... those with a hole are good only for cocktails) of excellent quality, possibly Italian. I buy 2 types, green (sweeter) and dark (more spicy) even if the original recipe is not that sophisticated
Take a few minutes to remove the stone from the olives: I know, it's boring and complicated but when you eat your pasta you won't have any nasty surprises. Once pitted, chop the olives just as you would with parsley or garlic, so that they blend perfectly with the sauce
Collect your "shredded" olives in a saucepan with 1 clove of garlic, capers and the secret ingredient: a piece of anchovy that adds flavor and taste. If you don't like anchovies you can avoid them but trust me: they will dissolve in the sauce and you will forget you have used them. On the other hand, however, they will give a unique touch to your recipe. Complete with a generous dose of oil that should almost cover all the ingredients
Put on medium heat and let the olives release all their flavor into the oil: it will take about 10 minutes. Remove the garlic, which overcooking could become bitter, add the tomato and cook for another 20 minutes, always over medium heat, without a lid. The sauce is ready when the tomato liquid has completely evaporated and you have a delicious bright red purée
Only at the end, if necessary, add a little salt
Cook the fusilli (or the pasta shape you prefer), season generously with the sauce and enjoy your meal
Notes
Fusilli alla Puttanesca: Rome and Naples compete for the authorship of this recipe. Many say that it was invented in the Rangio Fellone restaurant in Ischia, the beautiful island overlooking Naples. I believe that Puttanesca was born in Rome because it perfectly represents the style and character of the cuisine of my city which is simple, fast, made with few, poor ingredients. Yet, like so many other dishes of the Roman culinary tradition, the puttanesca is full of flavor, taste and creativity: it is not easy to create, with 3 or 4 ingredients, something so sublime!
ItalianCookingTips
Olives are essential in Fusilli alla Puttanesca: do not buy those in a jar with the hole in the center. Go to your Italian market and choose the most beautiful olives that must be firm, shiny, without bruises: as beautiful as nuggets
ItalianCookingTips
For Fusilli alla Puttanesca the best capers are those preserved in salt but are hardly found outside Italy. You can also safely use those in brine but always remember to rinse them very, very, well
ItalianCookingTips
Fusilli alla Puttanesca is one of those sauces that tastes best the next day, when the flavors have settled and blended to perfection. You can keep it in the fridge and heat it slightly before seasoning the pasta
No Comments