BUCATINI PUTTANESCA
Ingredients
approx. 2 c. Puttanesca sauce (recipe follows)
1 lb. Bucatini
1 to 3 tbsp. Kosher salt
+/- 1/3 c. Fresh basil leaves, torn
+/- 1/3 c. Romano cheese
Directions
• Put the Puttanesca sauce in a deep sautée pan, and heat over low flame until barely simmering.
• Bring 4 quarts of water to a rolling boil.
• Salt boiling water liberally (1-2 tbsp.), and add the pasta.
• Cook according to package directions, until just shy of al dente.
• Move pasta into sauce pan using a spider strainer, pasta claw or tongs.
• Toss/stir the pasta in the sauce until well-coated. Use some of the pasta water to stretch the sauce a bit, and to help it stick to the pasta.
• Cook the pasta in the sauce for about 1 minute, or to desired doneness.
• Transfer to a serving dish, top with the cheese and garnish with the basil leaves.
This is an easy, impressive pasta dish suitable for any occasion. Any long, substantial pasta, such as linguine or fettuccine, may be used in place of the bucatini.
For a more substantial dish as a stand-alone meal, add cooked meatballs, chicken, etc. to the sauce and cook until heated through.
PUTTANESCA SAUCE
Ingredients
28 oz. can San Marzano tomatoes
2-8 oz. cans Tomato sauce
24 Pitted Kalamata olives, coarsely chopped
OR
24 Pitted green olives stuffed with pimento, coarsely chopped
OR
12 each Pitted and Kalamata and green olives, coarsely chopped
AND
1/4 c. Capers, drained
1 or 2 Anchovies, drained (rinsed if in oil), and chopped
2 cloves Garlic, grated
1-1/2 tbsp. Italian seasoning
1 Bay leaf
1/2 tsp. Ground black pepper
1/2 tsp. Ground coriander
1tsp. Badia Lemon Pepper seasoning
1 tsp. Granulated sugar
1 dash Frank’s
Kosher salt
Ground black pepper
Directions
• By hand, crush the tomatoes to desired chunkiness, then add the tomato sauce.
• Place processed tomatoes in a medium sauce pot, and add the olives, garlic, seasonings, capers, anchovy(-ies) and Frank’s. Stir to combine. Add the bay leaf.
• Simmer over a low flame for 15-20 minutes, stirring often (to prevent scorching).
• When a simmer is achieved, taste the Puttanesca sauce, and adjust seasoning accordingly.
• Remove the bay leaf.
• Use immediately, refrigerate for up to 7 days, or freeze in an airtight container.
“The sauce is said to have been devised by prostitutes (‘puttana’ in Italian) as one that could be cooked quickly between clients' visits.” – Adapted from the Apple Dictionary
No reason to be skeptical about anchovies. They add a distinctive flavor, as they do to Worcestershire sauce. Though they are fairly ugly little things, they will disintegrate into the sauce, leaving only another wonderful layer of flavor to this marvelous sauce.
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