Recipe: Spaghetti alla Puttanesca

by Jonathan Giannettino

For those of you who don't know the colorful story that gave this delectable dish its namesake, it was, supposedly, the dish that the hard-working, Italian "ladies of the night" would prepare in between clients because it was quickly prepared and robust in flavor.Another version tells of the young Italian wife, who, upon returning from a day spent out with a man other than her husband, would prepare this savory dish in a hurry so as to trick him into thinking that she was slaving behind the stove all day.

Photo: Nikki's Spaghetti alla Puttanesca. Olives provide just the right "bite" and the pasta was perfectly al dente. Bravissima hon!

Whatever the version, the characteristic of this dish is clear: the complexity of flavor that is achieved from such a quick & simple recipe is the perfect solution for when you don't have the time to slave all day behind the stove, but still want your guests -- or your tastebuds -- to think that you did!

Ingredients

3 TB extra virgin olive oil

6 garlic cloves, chopped

1 32 oz. canned plum san marzano tomatoes, chopped

4 anchioves, chopped

3/4 cup pitted calamata olives, chopped

1/2 cup spanish olives (with pimentos), chopped

1/2 teaspoon red pepper flakes

1/4 cup nonpareil capers, drained

1 lb. spaghetti (or other favorite pasta), cooked al dente (of course!)

Parmeggiano cheese, grated for topping

Photo: Anchovies, olives and capers saute away.

Ok, andiamo!

- In large skillet heat the oil over medium heat and add garlic, sauteing until lightly browned;
- Make space for anchioves on bottom of skillet and cook until they sizzle and start to melt;
- Make space for capers at bottom of skillet and saute for minute or so; next add red pepper flakes until they sizzle;
- Mix ingredients in skillet together; next throw in calamata olives and cook for 1 minute or so, then add spanish olives and cook for one minute; mix all together while adding tomatoes; bring to a boil and then lower to a simmer; cook for another 15-20 minutes, mixing from time to time.

For the pasta, bring large pot of water to a boil; add 1 TB salt just before place pasta in pot; cook until a little stiffer than al dente; drain,reserving one ladle of the pasta cooking water;add pasta to skillet with sauce; bring pasta and sauce to a boil well mixing and adding the 1 ladle of pasta cooking water to the skillet mix; lower heat and let flavors "make love" to each other... ready to serve adding
grated cheese as desired!

Rich & Savory Secondi: Pollo alla Sorrentino (Chicken Sorrentino)

Posted by: Nikki

   

Photo: Chicken Sorrentina. Move over chicken parm, this dish has it all over you.

Craving a chicken dish for our second course this past Sunday, I decided to try Madame Lidia's Chicken alla Sorrentino: chicken breasts with roasted eggplant, proscuitto, fontina cheese, tomatoes and (the super-necessary) sage leaves! What I discovered was the power of the sage leaf in this dish.  Although Lidia says that its use is optional, I think it adds that herbal infusion which brings any dish to the next level.  It was just "table for two" on Sunday but this would be just perfect for a dinner party as a refined and sophisticated version of your typical chicken parm.

Comments

[Mike]

nice stories on the puttanesca, are you trying to tell us something.. Does nikki have a second "job" we dont know about?

seriously, love the site, keep on eating

[Jollibee Food Corporation]

Perfect recipe.I will cook this tonight.

-Ava

[JBC]

Hmmm... that spaghetti looks so yummy. Feels like I'm craving with my favorite spaghetti. Anyway, I will try to make something like that this weekend. Thanks for guiding me through this. Rarely do I find good entries that would walk me through.

-megan-

[Jonny & Nikki]

Megan - let us know how it turns out. And if there are any other recipes you want to see posted, jut hit us up!

Jonny & Nikki