Pasta puttanesca is one of my favourite pasta dish (in my top five, at least). It's rustic, gutsy, feisty, really lives up to its name. I remember being a teenager when I first had this dish from a restaurant in LA. I read the description, "pasta cooked in whore-ish fashion" and I was lured into ordering it, and it's so delicious.
A typical pasta puttanesca recipe would include ingredients such as anchovy, chilli, garlic, capers and black olives with a tomato based sauce. Nigella includes all of these ingredients in her recipe, but I made a little addition to the sauce, a splash of red wine vinegar to enhance the sourness.
And therefore, you really get all the flavours... the saltiness from the anchovy and the black olives; the warmth of the chilli and a lovely fresh sourness from the capers and the tomato and red wine vinegar in the sauce. Heaven...
Also, a couple of days ago I received the Lovely Blog Award from Foodiva's Kitchen. The author, Maya loves purple sweet potato and she makes the most beautiful, beautiful and no doubt delicious creations in her kitchen. So, please check out her blog. Maya, thank you so much for this award. I am flattered.
Congrats on this award, Michael. It's truly well deserved! Pasta Puttanesca is one of my favorite Italian dishes too, and yours looks positively sluttish and HOT! ;-)
ReplyDeleteCongrats on your award! I love the name of this and tried it straightaway. I thought it was heavenly as well.
ReplyDeleteThe title certainly caught my attention. Great dish.
ReplyDeleteYou had a great guest post over at Chef Dennis's blog. I love and respect your approach to food. I cannot think of anything that is more sustaining or bonding than the simple grace of sharing a meal.
I often tell my children that if you "feed em, they will come" It's my way of letting them know that you will always enjoy company especially, when you plan to feed them.
I am a new follower!
Cheers.
Velva
Hmmm. I am having trouble linking to your Google follower.
ReplyDeleteoh wow looks great came from Chef Dennis's blog :-) Rebecca
ReplyDeleteCongratulations on the award...well deserved :)
ReplyDeleteLove the add of wine vinegar to your Puttanesca,
very lovely dish...
Love the title too :)
Too funny! You know, I've thought that before too due to the 'puta' part (smile)...
ReplyDeleteI can just imagine how my teenage sons' eyes would bulge if I translated this delicious dish into English!
ReplyDeleteCongratulations on the award! What a perfect dish, and so delicious!
ReplyDeleteI'm so glad that I discovered you through Chef Dennis' blog. This pasta looks delicious. It would be perfect on a cool fall evening. The translation made me chuckle too! I hope you have a wonderful weekend!
ReplyDeleteThis looks wonderful, and I love your renaming of the dish. Anything with olives is great in my book!
ReplyDeleteHi Michael-So glad I found you on Chef Dennis' blog. I make the Puttanesca the same exact way but I use 1/2 a cup of red wine when I saute the onions, and garlic, let it cook down, and then add the tomatoes. I think the splash of red wine vinegar is a great idea, for cutting down the bitterness of the anchovies, and enhancing the sourness of the olives. Glad we're following each other and will stay in touch!
ReplyDeleteLove the little addition of the red wine vinegar, agree....., it'd bounce up the flavour beautifully. Cool name for a pasta huh ;)
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