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Pasta a la putanesca


Ingredients for making pasta a la putanesca

For pasta:

  1. Spaghetti or Linguine 400 grams
  2. Purified water 4 liters

For the sauce:

  1. Olive oil 1/4 cup
  2. Anchovies (in oil or salted) 3-4 pieces
  3. 4 cloves of garlic
  4. Tomatoes in their own juice 800 grams
  5. Capers 2 tablespoons
  6. Green or red olives (seedless) 1/3 cup
  7. Fresh basil 3-4 leaves

Spice:

  1. Red pepper (dried cereal) 1/2 teaspoon
  2. Oregano (dried) 1/2 teaspoon or to taste
  3. Salt to taste

Serving:

  1. Parsley to taste
  2. Parmesan cheese to taste
  • Main IngredientsAnchovy, Tomato, Garlic, Pasta
  • Serving 8 servings
  • World CuisineItalian Cuisine

Inventory:

A kitchen knife - 3 pieces, a cutting board - 3 pieces, paper kitchen towels, a stove, a deep pan (capacity 5 liters), a frying pan, a wooden kitchen spatula, a tablespoon, a teaspoon, a glass (capacity 240 milliliters), a deep plate - 2- 3 pieces, a dining fork, a small bowl, colander, plate.

Cooking pasta a la putanesca:

Step 1: prepare the ingredients.


First of all, put on a medium fire a deep pan with the right amount of purified water. While it boils, with the help of a key for canned food we open jars with marinades. We spread the tomatoes in a clean dish in their own juice and knead them with a table fork until mashed.

Next, we send olives to a cutting board and chop them in half rings or 2-3 mm thick rings or just cut each fruit into 2-8 parts, and pour the capers into a small bowl.

Then, using a new kitchen knife, peel the cloves of garlic, rinse them together with fresh basil leaves, as well as parsley under trickles of cold running water, dry them with paper kitchen towels, take turns on a clean cutting board and chop finely.

Anchovies relieve from entrails, heads and ridges. Cut each fish into fillets, wash, dry, leave as a whole or put on a clean board and cut into small pieces up to 1 centimeter in size.

Grind Parmesan cheese on a fine or medium grater directly in a deep plate and put the rest of the products on the kitchen table, as well as the spices that will be needed to prepare the dish.

Step 2: Cook the Spaghetti


While we were preparing other important ingredients, the water in the pan boiled. Season it with salt per 1 liter 1 teaspoon. Then we spread the spaghetti in the hot liquid, it is better to do this with a fan or previously breaking the paste across in half. After a minute, gently crush the pasta with a tablespoon, so that they are completely immersed in water. Bring it to a boil again and cook the spaghetti without covering it, 10-12 minutes to the state of al dente, that is, almost to full readiness.

Such a paste should not stick to the teeth, and also has a uniform color on the cut. As soon as the pasta reaches the desired consistency, we discard them in a colander and leave it on it 5-7 minutes or until all excess fluid drains.

Step 3: Prepare the Putaneska Sauce.


At the same time as cooking spaghetti, we prepare the sauce. We put a deep frying pan or non-stick deep stewpan on the next burner and pour a little olive oil into it.

After a few minutes, when the fat warms up, dip the anchovies and flakes of red hot pepper in it. Stew them, smashing with a wooden kitchen spatula, about one or two minutes, during which already small pieces of fish will fall apart into even smaller particles.

Then we add garlic, fresh basil, dried oregano, mashed tomatoes in our own juice, olives, capers and a little salt to the stewpan.

Shake everything to a homogeneous consistency, bring to a boil and simmer on the smallest fire 20-25 minutesuntil the sauce thickens. After that we taste it and, if necessary, add more spices.

Step 4: bring the dish to full readiness.


When the sauce is ready, we shift to it the already slightly dried spaghetti. Again, mix all the ingredients of the dish until smooth and heat it up over a minimum heat for a couple of minutes. Then we spread out the fragrant dish in portions on plates, sprinkle each with Parmesan cheese, chopped parsley and serve on the table.

Step 5: serve pasta a la putanesca.


Pasta a la putanesca is served hot as a second main course. It is served in portions on plates, previously sprinkled with chopped hard cheese and fresh chopped herbs. This dish does not need any additions, unless, incidentally, there will be a bottle of semi-dry or dry white, as well as red wine or a glass of grape juice. Enjoy delicious, wholesome and hearty food!
Enjoy your meal!

Recipe Tips:

- sometimes whole cloves of garlic are first fried, then they are removed and only after that they are stewed with hot pepper flakes with anchovies;

- some Italian hostesses add olives to the sauce in addition to olives;

- very often, tomatoes in their own juice are replaced with fresh tomatoes, but before that they are blanched in boiling water for 2-3 minutes, the skin is removed from the vegetable and only its flesh is used, previously ground with a blender to a puree state;

- An alternative to anchovies is pasta from this fish, which can be purchased in supermarkets or through an online store, and fresh basil is dried.