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No Meat Monday- pasta night


Happy Tuesday great foodie friends…

In the interest in eating healthier more days of the week and save the “fun” for the weekend, I decided to do a play on pasta puttanesca and keep “no meat Monday” in mind.
Forgive the overall meaning of puttanesca but is is more of a play on words in a sense to state “use what you have”
As long as its slightly spicy, tangy and a little salty, you can refer to it as puttanesca, at least in my books.

Common meaning of Spaghetti alla puttanesca:

A plate of spaghetti alla puttanesca
Origin
Alternative name(s) pasta alla puttanesca, pasta puttanesca
Place of origin Italy
Region or state Campania
Creator(s) Sandro Petti
Details
Course Main
Serving temperature Hot
Main ingredient(s) Spaghetti, tomatoes, olives, capers, garlic, anchovies (in Lazio).
Variations spaghetti alla puttanesca with tuna
Spaghetti alla puttanesca (literally “whore’s style spaghetti” in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic.

In my dish I used whole wheat twists and not Spaghetti, but that’s the beauty of pasta… You can change up the shape a little without changing the whole dish….
That said some pastas are perfectly paired for different sauces in how they “marry” or how the sauce nicely holds on to the pasta.

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It was just my luck that my sweet wife’s sauce was just made the night before…
In a fry pan I added chopped anchovies, ancho chili, garlic and onion… I stirred all that flavor until it all nicely blended and flavor wow was in the air.
I transferred the anchovy mixture to the wonderful tomato sauce and warmed further while stirring for approx 10 mins to nicely marry all the flavors.
At this point if I was making a true Puttanesca, I would add in olives and capers… Tonight I chose not to.

After the pasta was boiled, I strained it and added it to the magical sauce ad stirred until it was completely coated.

and now to top it off with my favorite parmigiana….. And viola….
Homemade magical flavors in a bowl.

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I have to say, between my wife’s sauce and my adders…. Wow flavors resulted!

A true puttanesca looks more similar to this:

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But please let me reiterate, cooking as long as it comes from your heart and soul…make it your own… Put your flavor touch on the dish. As long as you feel comfortable you can have fun in creating a unique twist on a basic recipe. In wondering how much of anything do I use, use the Quanto basta theory…. When enough is enough…. Go by taste and you can’t go wrong… Well maybe you can a little but that’s how we learn.

Hope you enjoy…..

PS: if you so wish, have your pasta with a slice of your favorite bread or a nice glass of vino….. Or better yet, both!

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