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Spaghetti alla puttanesca

Spaghetti alla puttanesca


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Spaghetti alla puttanesca recipe by of 29-06-2007 [Updated on 28-08-2018]

The spaghetti alla puttanesca they are a typical first course of Neapolitan cuisine, a first course of simple preparation, but very tasty.
The dressing is prepared with tomato, black olives and capers and, in some versions, also with the addition of anchovies. There are several interpretations of the singular name of this "alla puttanesca" condiment, some say that the name of this recipe was born, at the beginning of the century, by the owner of a dating house in the Spanish Quarters, in the center of Naples, who used to serve this dish to his guests, or as a dish prepared by a restaurant for prostitutes returning late at night. Another version tells that it would have been born by chance by Sandro Petti, in a restaurant in Ischia. Some customers of the restaurant arrived late, would have asked the restaurateur, who was short of ingredients, to prepare "any whore", and he prepared a pasta with the classic ingredients that are never lacking in a southern cuisine.
In short, as with many traditional dishes, there is always some story behind it that fills the plate with "color" and above all here in Naples, that never fails;)
Pasta alla puttanesca is a classic on Saturday for lunch, my mom's version includes linguine instead of spaghetti, tuna instead of anchovies and basil instead of parsley. I told you, then do vobis: P

Method

How to make spaghetti alla puttanesca

Fry the crushed garlic and chopped anchovy fillets in a pan with plenty of extra virgin olive oil.

Add the pitted olives, the desalted capers and the chilli.

After a minute add the cherry tomatoes
Cook over medium heat for about ten minutes, then season with salt and add the chopped parsley

Meanwhile, cook the spaghetti in a pot with plenty of salted water. Halfway through cooking, with the help of a fork, put them in the pan with the sauce with a little cooking water.

Finish cooking the pasta in the pan, blasting everything.


Serve the spaghetti alla puttanesca by adding fresh chopped parsley directly to the plates.


Linguine alla puttanesca with swordfish

If you are looking for a first course of fish, which is easy to make but rich in taste, linguine alla puttanesca with swordfish are just the thing for you. A recipe that contains in s & eacute all the flavors and colors of the Mediterranean, an intense and special taste that will captivate you from the first taste. Try this recipe and you will see what a success on your tables! A perfect second to complete your fish menu? Try these squid with potatoes, they are really fabulous and very simple to make!


Brown Rice Spaghetti alla Puttanesca

This flavorful tomato-based sauce with just a touch of oil coats the sticky noodles well, and the capers, olives and anchovies stand up to the taste of the brown rice pasta.

1 lb brown rice spaghetti

two 14-oz cans plum tomatoes

8-10 pitted Niçoise olives

1 large pinch red chili flakes

1. Bring a large pot of water to a rolling boil and salt generously. Drop in the spaghetti and stir throughout to keep from sticking.

2. Meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chili flakes. Cook until soft and fragrant, about a minute, then add the anchovies and stir until they start to melt. Add the capers and olives, crushing them gently with the back of a wooden spoon. Add the canned tomatoes and bring the heat down to a low simmer. Cook for about 20 minutes.

3. When pasta is al dente, reserve 1/2 cup of pasta water and drain. Add the water to the puttanesca along with the spaghetti. Garnish with parmesan and parsley.


INSTRUCTIONS

Place oil, onion, and garlic in a large saute pan over medium-low heat. Saute for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and saute until anchovies have dissolved into the oil.

Raise heat to high, add wine and bring to a boil. Stir in tomatoes, olives, capers, and, if using, red pepper flakes, and return to a boil. Reduce heat to low and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper, and simmer for 10 minutes more.

Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.

Just before serving, stir basil and oregano into the sauce.

Drain spaghetti. Return drained spaghetti to pot. Over medium-high heat, stir in about 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large warmed serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.


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Spaghetti alla puttanesca, are prepared with tomato, anchovies,. throughout the Neapolitan and / or Salerno area and was already present in both cookbooks. details

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La puttanesca: the recipe, the history and the legend of this simple and tasty dish, but with a decidedly unusual name. details


Spaghetti alla puttanesca: the original Neapolitan recipe

& # 8211 gr. 320 Spaghetti
& # 8211 gr. 400 Tomatoes for gravy
& # 8211 gr. 80 Pitted black olives
& # 8211 n ° 2 Spoons chiapperi in salt
& # 8211 n ° 2 Anchovy fillets (optional)
& # 8211 n ° 1 Clove of garlic
& # 8211 n ° 1 Chilli
& # 8211 Parsley to taste
& # 8211 Fine salt to taste
& # 8211 Extra virgin olive oil (EVO) q.s.

Method :

1) Fry the crushed garlic and anchovy fillets (if you want to use them, I recommend) chopped in a pan with plenty of extra virgin olive oil.

2) Now add the pitted olives, the desalted capers and the chilli. Be careful, if you use fresh chilli, remove the internal seeds, which are the hottest part. In this way you will have only a slight spicy taste on a dish that already has strong flavors.

3) After a minute add the tomatoes, previously washed and cut into coarse pieces. Cook over medium heat for about ten minutes, then season with salt and add the chopped parsley.

4) In the meantime, cook the spaghetti in a pot with plenty of salted water, halfway through cooking, with the help of a fork, put them in the pan with the sauce with a little cooking water and finish cooking.

5) Serve the spaghetti alla puttanesca by adding fresh chopped parsley directly on the plates and a drizzle of extra virgin olive oil.


First of all, heat the oil with the chilli pepper with the peeled and lightly crushed garlic cloves in a large pan.

Let it fry for 1 minute, then remove the chilli and add the olives carefully cut in half and without the stone, together with the whole desalted capers:

Then fry together for 1 minute. Meanwhile, put a pot of water with coarse salt to boil.

Finally Cut the peeled tomatoes into small pieces and add them to the sauté:

Turn well and cook over medium heat, add a handful of finely chopped parsley. cover with a lid after 1 minute and cook for 5 - 6 minutes.

Meanwhile, cook the pasta al dente. Drain it directly in the sauce and cook the last 2 - 3 minutes in the puttanesca sauce with a couple of tablespoons of boiling cooking water, until it is creamy and enveloping.


Spaghetti alla Puttanesca

Spaghetti alla puttanesca has a not very nice meaning! It might not come as a surprise to anyone who knows the Italian language, but the name of the famous dish literally means & # 8220 style of spaghetti alla puttana! & # 8220The dish was invented in the mid-20th century. However, there is no consensus on which is the true origin of the dish. The oldest known version of the dish is in an Italian novel from 1961.

We talk about & # 8221 spaghetti alla puttanesca as they are made in Syracuse. & # 8221 A & # 8217 edition of 1971 in a cookbook has a similar recipe with no name. A writer for an Italian newspaper says that the puttanesca sauce was invented in the years & # 821750 by Sandro Petti. He is the co-owner of a famous restaurant on the island of Ischia.

Pasta alla puttanesca is a recipe originally from Campania but was later adapted also in Lazio by adding anchovies. Spaghetti alla puttanesca are the best known variant of the recipe, but it is still possible to use bucatini or penne, according to your tastes. The puttanesca sauce stands out because it is very tasty: anchovies, black olives and capers, in fact, are the main ingredients to make it. Sprinkled chopped parsley before serving, gives a note of freshness and color to the dish.


Nutritional indications

Preparation and cooking

  • - Prepare the puttanesca sauce.
    In a saucepan, put the oil, the chopped anchovy fillets, the chopped capers, the peeled tomatoes, seeded and reduced to fillets, the olives cut into rounds, the garlic and a piece of chilli, if you like.
    Start cooking on a high flame.
    Cook for about 5 minutes, stirring occasionally.
  • - Turn off the stove.
  • - Season with salt.
    Jumbled up.
  • - Meanwhile, bring plenty of salted water to a boil and cook the spaghetti.

At the table

  • - Drain the spaghetti al dente and transfer them to the pan with the sauce.
  • - Season the pasta over a high flame for a few seconds, stirring well.
  • - Serve the spaghetti alla puttanesca hot and sprinkled with parsley.

Suggestions

  • - Ripe tomatoes can be replaced with peeled and chopped tomatoes.
    In this way, spaghetti alla puttanesca are a dish for all seasons.
  • - Many use salted anchovies. I prefer anchovies in oil as a matter of practicality.
  • - If you don't like raw parsley, add it in the last phase of cooking the sauce, just before turning off the stove.
  • - This puttanesca sauce recipe forms the basis for other quick sauces by adding other ingredients such as a handful of dried mushrooms, tuna or a few layers of peppers preserved under natural glass. or anything else that the imagination suggests.
  • - In original recipes, butter is often suggested as a condiment together with oil. I find that the oil alone makes everything more digestible without losing anything to the taste.
  • - There is also a version with linguine. In practice, the puttanesca sauce can be useful for seasoning many qualities of long pasta.
  • - Spaghetti alla puttanesca is a tasty first course that you can prepare for your daily menu or for a full menu when you invite some friends.
    Here is a traditional full menu suggestion for example. Start with an Italian antipasto, for example an assorted Umbrian antipasto which is delicious. Then serve the spaghetti alla puttanesca. Follow with a meat dish, for example veal escalopes with marsala with potatoes or seasonal salad. Finish with a seasonal dessert. A fruit tart is certainly the most appropriate. The links to follow can be found in the next paragraph.

Useful links for this recipe

  • - In the full menu I suggested the assorted Umbrian appetizer which is made up of assorted cold cuts, cheeses served with mustards or honey, a slice of omelette and some croutons. Rich and abundant.
  • - I then mentioned the veal escalopes with marsala. More traditional than this!
  • - Always classic but international is the fruit tart.
  • - Would you like to know more about the nutritional properties of pasta?

Penne alla puttanesca

1) Rinse 3 salted anchovies under a jet of running water in order to remove the salt, dry them, bone them and chop them carefully, also rinse 20 g of salted capers.

2) Brown 2 wedges of garlic over low heat in a pan with 2 tablespoons of extra virgin olive oil and 1 hot pepper entire. Add the anchovies and dissolve them in the oil, mashing them with a wooden fork.

3) Pour 250 g of tomato pulp, add 1 tablespoon of triple tomato concentrate , stir and cook for 10 minutes. Add 100 g of black olives and i capers and cook for another 20 minutes, always stirring occasionally. Add salt and remove thegarlic and the chili pepper.

4) Boil 400 g of al dente in salted water quills, season the pasta with puttanesca sauce, sprinkle to taste with dried parsley and served on the table.

If you have time, you can prepare the penne alla puttanesca with the fresh tomato as the traditional recipe dictates, instead of using the ready-made pulp of peeled tomatoes or passata. Get 4 tomatoes San Marzano and, before making them flavor with the other ingredients provided, dip them in boiling water for about 2 minutes, then remove the seeds and the vegetable water and cut them into cubes (or mash them with a fork).

Let's face it: this pasta has a first name rather embarrassing! Some books deliver the recipe to the typical preparations of aphrodisiac cuisine, almost certainly due to the presence of chili pepper, an ingredient considered exciting for its ability to powerfully reactivate the blood circulation throughout our body. But really pasta alla puttanesca is it good for love? It is a question that is not easy to answer. But it is certain that there has always been a cuisine considered aphrodisiac. In different eras and cultures, spices and condiments, such as pepper and chilli, mustard, ginger, nutmeg, cinnamon and saffron, seem to have increased the sexual stimuli of their consumers. Foods such as caviar, oysters, lobsters or shellfish generally enjoy the same reputation. Science skeptically follows these theses, but the myth remains. We just have to experience it firsthand. Badly, we will still have tasted some good dishes in pleasant company!

What is certain is the presence of the dish already in ancient times popular Neapolitan cuisine, along with other typical preparations, such as spaghetti with garlic and uoglio or marinara. The dish is a sum of the flavors and colors of Mediterranean cuisine. Around the dressing of the sauce, originally made with the inevitable San Marzano tomatoes, some typical ingredients of the South appear: capers (above all, those produced in the Sicilian islands of Pantelleria and Salina reign supreme), black olives (those are special from Gaeta) and anchovy fillets (they remind us that we live in a wonderful peninsula rich in flavors of the Mediterranean Sea). There pasta alla puttanesca it also enjoys considerable success abroad. Foreign cookbooks generally include the same ingredients, giving the possibility of using Greek black olives from Kalamàta, a city in the Peloponnese, as an alternative to those of Gaeta.



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