![]() ![]() This sautéing step is key to the flavour of the sauce. Then add the finely chopped anchovies, capers, olives and red pepper flakes and cook for a further 1 minute. Sauté aromatics – Start off by sautéing the garlic in olive oil until it starts to go golden on the edges. If you’re scaling the recipe up however a large skillet will be necessary to toss the pasta in the sauce (or use a pot for the sauce and tossing). Use a medium size skillet here rather than a very large one, else the sauce will dry out too quickly when simmering. They’ll both finish at the same time, ready to toss together! Start the sauce first and get it simmering, then cook the pasta. The extra flavour will compensate for absence of fresh herb flavour. ![]() If you don’t have basil, serve with a sprinkle of parmesan instead. Don’t bother with dried basil, it’s basically flavourless. But if you don’t have them, it is absolutely still worth making using a pinch of dried oregano. It’s not a spicy sauce, here it’s just a background hum of warmth.Įxtra virgin olive oil – For cooking and finishing.įresh basil and oregano – These finishing herb touches will really lift the dish and return some freshness to the sauce. Both work!Ĭhilli flakes (aka red pepper flakes) – A pinch of heat is wonderful in this sauce. On occasion, I find they can be giant in size so I’ll reach for the baby capers instead. It’s a cheat’s way of taking the sour edge off that is a game changer with for example, Spaghetti Bolognese.Ĭapers – Adds little pops of briny goodness and that unique caper flavour to the sauce. TIP: If you find your tomatoes are a bit on the sour side, just add a touch of sugar to the sauce. Tomatoes – Not all canned tomatoes are created equal! Better ones are sweeter and break down better to create a sauce. the thinner spaghetti), though this recipe works just fine with any long pasta. Spaghetti – Traditionally made with spaghetti or vermicelli pasta (ie. But paste is a handy alternative – my rule of thumb is 1/4 teaspoon of paste per anchovy (so use 3/4 teaspoon in this recipe). I prefer to use whole anchovies and finely mince it myself because it has better flavour than using anchovy paste. The anchovies are finely chopped and dissolve into the sauce, and any strong fishiness disappears leaving just deliciously deep umami. In fact, you’d have to have a highly attuned palate to be able to taste it at all. Both pitted and unpitted are fine but pitting your own is best.Īnchovies – This adds savoury flavour and salt to the sauce without leaving it “fishy-tasting”. These come in either olive oil or brine and will add more flavour into the sauce as it simmers compared to bottled ones that come in sealed jars. If you skip it, the sauce isn’t quite as good! However you can leave it out if you wish to make the dish vegetarian / vegan (add a little more garlic, capers and olives instead).īlack olives – Try to use good quality, fresh olives from the deli. Oh, also, anchovies – the secret “why is this simple sauce so good?” ingredient. ![]() In this pasta, the one ingredient I find is really worth seeking out is fresh deli-style olives in olive oil or brine, rather than cheaper jarred ones you find on supermarket shelves. It’s budget-friendly, easy and quick to make, yet delicious enough to woo family and friends (or indeed, “paying customers” … □) Ingredients in Puttanesca sauceīeing such simple recipe, this is one of those dishes that genuinely benefits from better quality ingredients. Whatever the origins, today this is considered a classic and staple Italian pasta recipe. Another story claims this pasta was a quick and simple dish ladies of the Neapolitan night could throw together in a hurry in amongst their busy schedules.ĭoes this kind of talk on a G-rated food blog make you blush? □ “Puttanesca” roughly translates to “working girls” in Italian (that’s a politically correct term I’m using there!) One tale tells how this dish was invented in the brothels of Naples so the smells wafting from the kitchen would entice potential … errr, clients. There are various colourful stories explaining how this dish came to be, and how Puttanesca pasta got its name. It’s a stellar emergency meal everyone should know, with a “saucy” backstory of its own! Spaghetti alla Puttanesca If you have canned tomatoes, garlic, olives, anchovies and capers in your cupboard, you can knock out this simple but flavourful sauce in a flash. Spaghetti alla Puttanesca is a traditional Italian pasta from Naples that’s quick to put together from pantry staples. ![]()
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