Wednesday, June 19 2024

Originating on the sun-kissed coasts of southern Italy, this recipe combines the vibrant flavors of ripe tomatoes, pickled olives, spicy capers and aromatic garlic, all harmoniously blended with penne al dente. But beyond its delicious taste lies a fascinating history of culinary tradition.

History:


The name “Puttanesca” encapsulates a rich history, steeped in the colorful traditions of Italian cuisine. Legend has it that this dish originated in the bustling kitchens of Naples, where it was prepared by enterprising cooks to satisfy the cravings of the city’s lively nightlife.

Despite its provocative name, Penne alla Puttanesca has transcended its origins to become a classic of Italian cuisine, celebrated for its robust flavors and simple yet sophisticated preparation.

So immerse yourself in the culinary heritage of Southern Italy and savor the seductive appeal of Penne alla Puttanesca tonight.

Enjoy!

 

 

SERVINGS:4

INGREDIENTS:

  • 14 oz of Penne (i use penne lisce)
  • 14 oz of canned tomatoes
  • 3/4 cup of black pitted olives (Gaeta it’s perfect)
  • 2 tbsp of capers
  • 1 clove of garlic
  • 1/4 cup of extra virgin olive oil
  • salt to taste

 

METHOD:

Prepare the ingredients:
Cook penne in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta and set aside. Stone and halve the black olives and rinse the capers under cold water.

Prepare the sauce:
In a large skillet, heat the extra virgin olive oil over medium heat. Add the whole garlic clove and sauté until lightly golden, being careful not to burn it. If desired, add red pepper flakes to give it some heat.

Add the main ingredients:
Once the garlic is golden, add the canned tomatoes, mashing them lightly with a fork directly into the pan. Add the capers and black olives. Stir well and cook over medium heat for about 10 to 15 minutes, until the sauce has thickened slightly.

Add the pasta to the sauce:
Once the sauce has reached the desired consistency, remove the whole garlic clove from the pan. Add the cooked penne to the skillet and stir well to evenly coat the pasta with the sauce. Allow to cook for a couple of minutes over medium heat, stirring occasionally.

Serve:
Transfer the pasta to a large bowl or individual plates and serve immediately.

 

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