this is good over angel hair pasta.....or really any pasta for that matter 1 teaspoon olive oil 1 teaspoon butter 1 large onion, finely chopped 1 clove garlic, minced 1 (8 ounce) can crushed tomatoes 1 (8 ounce) can diced tomatoes 1 cup sun-dried tomatoes 1/2 cup hot cherry peppers 1/2 cup sliced black olives 1/2 cup sliced green olives 1/2 teaspoon capers Heat oil and butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender and translucent. Stir in crushed tomatoes, diced tomatoes and sun-dried tomatoes. Simmer 5 minutes on medium heat. Add peppers, black olives, green olives and capers. Simmer 15 to 20 minutes on low heat, or until sauce has thickened.
I was JUST going to post a Puttanesca recipie and I saw this one. Do you know where the word comes from? It means "prostitute" in Italian. In a certain port, in Italia, a lot of sailors used to dock, thus there were a lot of prostitutes. They would not only service the lonely sailors, but would make dinnner for them, and this was one of thier specialties. My recipie is a little different, but still good. A small can of tomato paste Two large cans of diced tomatoes One large can of whole tomatoes a couple of celery stalks, with green parts, cut Olive Oil, about 1/4 cup Three or four cloves of garlic, chopped a big handful of nice, salty Italian Olives, pitted, green and or black a jar of marinated artichoke hearts, roughly cut 6 or 7 anchovie fillets, chopped up (I like the ones with the capers rolled in) some capers Some good Chianti wine Warm the oil, add the paste and cook until it "sticks" and darkens (one of the hallmarks of Southern Poor Italian cooking)keep scraping, add the garlic and the chopped celery and green parts, then add the anchovies, add some chianti cook for a while, then add the tomatoes, mash the whole tomatoes with your hands before adding Add the olives, but not all of them reserve a few Add the capers Boil some robust pasta, which will stand up to a strong sauce I always make Orrecietti. I ONLY use De Cecco brand (but Barrilla will do, if that is all you have, or an other imported Italian pasta) Big (Mezzi) rigatoni or unlined Ziti is OK IT has to be a BIG pasta. Cook about 3 hours, (less if you are not patient or not Italian, but you need to cook the acid out of the recipie) add more wine as you like it, add the rest of the olives and the artichoke hearts, heat until the hearts are just warmed. (Don't make them moooshy) Serve with the cooked pasta and bread. MMMMMMMMMMMMMMMMMMMMMMMMM
May I assume that I am not the only one who saw Lemony Snicket last weekend? heheee.. Those recipes all sound good... I ought to whip some of that up. And, Maggie, I'd forgotten about the origin of the dish! Thanks for the smile!
i love finding out the origins of words and of certain dishes......thanks for sharing both the info and the recipe......now i'm going to be craving puttanesca......hehe....
Puttanesca was an ongoing joke through the movie each time the kids are asked to prapare a meal. That does, indeed, sound filthy, lol...!
i had forgotten about the mention of that dish in the books.... haven't seen the movie yet.....is it worth it?
I haven't read the books. But, taken on its own merit, the movie is well worth seeing. The sets, costumes and photography are gorgeous, too, so try to catch this on the big screen.
My kids said the older girl finds pasta in a cabinet and says "Pasta it is." No mention of the Puttana. I guess it was too riske for the censors. Too bad.
