A salty, briny, fresh, tomato-ey pan sauce that’s bursting with flavor. Just toss with your favorite pasta to make an easy and delicious meal
In my humble opinion, Puttanesca is the perfect storm. Food storm that is
As I sit and write this, I’m thinking of endless possibilities… puttanesca chicken, puttanesca over grilled veggies, puttanesca bruschetta… yum
Focus Susan. Let’s make this delicious dinner before we dream up the next
There are just a few ingredients to this extremely fragrant 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
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
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
Add in the kosher salt, crushed red pepper and anchovies
Cook for 5-7 minutes until the anchovies seem to melt
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
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’
Enjoy!
Simply Sundays! ~ Fettuccine Puttanesca
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
Pyrex Prepware 1-Cup Measuring Cup
NuWave Precision Induction Cooktop
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