Pasta

Fettuccine Puttanesca

In my humble opinion, Puttanesca is the perfect storm

Food storm that is.  A salty, briny, fresh, tomato-ey (?) goodness that you can cover your favorite pasta with

As I sit and write this, I’m thinking of endless possibilities… puttanesca chicken, puttanesca over grilled veggies, puttanesca bruscetta… yum

Focus Susan.  Let’s make this delicious dinner before we dream up the next

There are just a few ingredients to this dish, but each one brings such enormous flavor to the table.  Literally

I’m using a mix of our favorite olives, briny capers, chopped shallot, grape tomatoes, anchovies, fresh garlic and oregano to make this sauce

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Even though this is an Italian inspired dish, I’m using the French technique, “mis en place”.  Everything in it’s place.  Since the ingredients are added to the pan in a rather quick succession, it’s best to have everything ready to roll!

Pit and rough chop the olives, dice the shallot and garlic, mince the capers, anchovies and oregano and slice any large grape tomatoes in half

Measure out the kosher salt and crushed red pepper.  We like spicy food so adjust the amount of crushed red pepper according to your liking

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Heat a large pan over medium high heat, I prefer cast iron, and add about 1/3 of a cup of olive oil

Add the shallots and garlic and continually stir so they soften, but do not brown.  This will take about 10 minutes

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Add in the kosher salt, crushed red pepper and anchovies

Cook for 5-7 minutes until the anchovies seem to melt

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Now let’s add the tomatoes, capers and fresh oregano.  Mix to combine and let cook until the tomatoes soften and start to break down

At any point, if the ingredients seem to be browning or cooking too fast, turn your burner down to medium heat

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  Mix to combine and let cook until the tomatoes soften and start to break down

Add the olives, stirring for another 5 minutes until the flavors incorporate

Cook the fettuccine according to the package directions.  When draining, reserve at least a cup of the pasta water for the sauce

Add the fettuccine to the pan with 1/2 cup of the pasta water and mix with tongs until the sauce is incorporated

Serve with chopped, fresh parsley and Parmesan cheese

For the record, Puttanesca traditionalists do not serve this dish with Parmesan cheese

I , on the other hand, do not understand that statement and proudly, happily and generously serve this pasta dish with some some freshly grated cheese.  Put a note in the suggestion box if you must, but it may be overruled.  Just sayin’

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Simply Sundays! ~ Fettuccine Puttanesca

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

1/3 cup of olive oil

1 large, chopped shallot

3 cloves of fresh garlic

1 teaspoon of kosher salt

1/4 – 1/2 teaspoon crushed red pepper

3 anchovies

2 tablespoons capers

2 tablespoons oregano

2 cups of grape tomatoes

1 cup of mixed, pitted olives

Cooked fettuccine pasta

Freshly chopped parsley and Parmesan cheese for serving

Directions

Pit and rough chop the olives, dice the shallot and garlic, mince the capers, anchovies and oregano and slice any large grape tomatoes in half

Measure out the kosher salt and crushed red pepper.  We like spicy food so adjust the amount of crushed red pepper according to your liking

Heat a large pan over medium high heat and add about 1/3 cup of olive oil

Add the shallots and garlic and continually stir so they soften, but do not brown.  This will take about 10 minutes

Add in the kosher salt, crushed red pepper and anchovies; cook for 5-7 minutes until the anchovies seem to melt

Add the tomatoes, capers and fresh oregano to the pan.  Mix to combine and let cook until the tomatoes soften and start to break down

At any point, if the ingredients seem to be browning or cooking too fast, turn your burner down to medium heat

Mix to combine and let cook until the tomatoes soften and start to break down; add the olives, stirring for another 5 minutes until the flavors incorporate

Cook the fettuccine according to the package directions.  When draining, reserve at least a cup of the pasta water for the sauce

Add the fettuccine to the pan with 1/2 cup of the pasta water and mix with tongs until the sauce is incorporated

Serve with chopped, fresh parsley and Parmesan cheese

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Pyrex Prepware 1-Cup Measuring Cup

Mini Prep Glass Bowl

NuWave Precision Induction Cooktop

© Simply Sundays 2018
All rights reserved

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