Spaghetti alla Puttanesca

DSCF4063

I know that this title may remind most of us Fifty shades of Grey. Please don’t lie I know that you either have read the book or read an article regarding the book. While I admit that I enjoyed reading the books I absolutely refused to watch the movie. I just didn’t think it would keep up with the book.
Anyway this pasta has nothing to do with lust. Or does it really?

DSCF4041

 

Puttanesca might have a lot of different origins. Italian language is quiete a colorful one. There are words that used in different contest have different meaning.

DSCF4035
Puttana means slut and in this case one word means one thing. No room for interpretation.
Puttanata however may mean crappy but may also mean to do something improvised (which doesn’t necessarily mean good one).

DSCF4034

May be a regular customer walked into a trattoria and asked the cook to make him a quick puttanata meal with whatever was available in the pantry. And the genius cook invented the Puttanesca.


DSCF4045

DSCF4047

DSCF4044
Or the other side of the story might be that it was a quick meal that was served to the girls working in a brothel. Every Italian pantry has tomatoes, pasta, olives, oregano and capers. And throwing everything up in a pot while the pasta was cooking, meant that it all took 15 minutes to prepare a meal. And the girls could have a quick meal and get back to pleasing the gentlemen. And I am sure everyone likes this version of the story. And if that was the case I believe that it was just simply genius.

DSCF4059

And if we all agree that chilli pepper is an aphrodisiac ingredient then this is a lustful sauce. It will make your tongue dance and your lips swell.
You might wish to impress your date with a libidinous meal during a candlelight dinner.
Or you just enjoy spicy food like I do and enjoy a beautiful pasta that wakes your taste buds and opens up all your chakras.

Cheers!

┬áTip: in my second term at the college our lecturer Chef Helen taught us about the classical way of making Caesar Salad. She taught us how to make garlic paste using the flat side of the knife and the chopping board. Until the garlic was transparent that you could only see it when you scraped it off the board with the blade of the knife. This eliminates the crunchiness of the garlic making it usable for vinagrette. I wanted to use the same technique for tomato based sauces this way you won’t be able to see the white garlic appear in the red sauce. And also you won’t feel it in the mouth.

 

DSCF4033

DSCF4034

Share on Yummly0Share on StumbleUpon0Share on Facebook0Tweet about this on Twitter0Pin on Pinterest0Share on Google+0Share on Tumblr0

Related posts:

Spaghetti alla Puttanesca

DSCF4063

By Dalia Bonfanti Published: April 28, 2015

  • Yield: 6 Servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

I know that this title may remind most of us Fifty shades of Grey. Please don't lie I know that you either have read the book or read …

Ingredients

Instructions

  1. Put a pot of water with salt to boil for your spaghetti.
  2. Heat the olive oil in a pan. Add the garlic and capers and saute.
    DSCF4049
  3. Then add the olives and chopped tomatoes. Let it cook for a while.
    DSCF4050
  4. Add the red chilli and chopped anchovies.
    DSCF4054
  5. Add the oregano.
    DSCF4052
  6. Taste the sauce first before adding any salt. As the capers/olives/anchovies are quiet salty ingredients. If you think you need extra seasoning add salt and pepper. And if your sauce is sour because of the tomatoes add a pinch of sugar.
  7. Once your water has boiled add the spaghetti and cook them al dente. Strain the pasta.
    DSCF4060
  8. Add the parsley to the sauce and turn off the heat.
    DSCF4059
  9. Add the spaghetti and coat with the beautiful sauce. Serve warm.
    DSCF4062

WordPress Recipe Plugin by ReciPress

One comment

  1. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef
    Sincerely,
    Nandy
    Contestchef

Leave a Reply

Your email address will not be published. Required fields are marked *