#Puttanesca

[fattributes]

Pasta Puttanesca

[etherealarte]

[vegan-nom-noms]

Orzo Puttanesca

[morethansalad]

Simple Puttanesca Side Salad (Vegan)

[therealcoolfooddude]

(via Spaghetti Puttanesca) In this Spaghetti Puttanesca, a blend of briny olives and pungent capers provides a bold, savoury flavour that perfectly balances the sweetness of the tomatoes. 

[thecurioustale]

Puttanesca Alla Fuck You

A puttanesca without anchovies (or some kind of salted fish) is like a ketchup without tomatoes! Sure, you can physically do it, and it may have started out that way historically (I'm not gonna get into that because it's a rabbit hole), but in the Year of Our Unicorn 2024 it's 100% wrong wrong wrong! 😭😭😭

I didn't even know a version without anchovies was a thing. The whole point of the sauce is its saltiness and pungency. Sure, you can do that with just the olives and garlic, but leaving out the salted fish is a real self-inflicted wound. And while puttanesca is not supposed to be, shall we say, a "seafood dish," there should be enough anchovy in there for you to be able to taste (albeit subtly) not just its depth of umami but its actual flavor. I dunno, I guess reasonable people can disagree on that, but if they did then reasonable people would be 100% wrong wrong wrong! 😭😭😭

I first started noticing adulterated puttanesca a few years ago in jarred form: I always look at the labels of new foods before I try them, and I found a jar of puttanesca (which excited me) whose ingredients list contained no fish of any kind (which outraged me). And once I noticed it the first time, I began noticing that, on the rare occasions I would see jarred puttanesca, it often lacked the anchovies. Okay, whatever. Wouldn't be the first time that food companies try to make more profit by doing something stupid with their food products. Welcome to the wonderful world of the Enshittification of Everything—even food! It makes rich people oodles of money even though we all know it's 100% wrong wrong wrong! 😭😭😭

But then I started noticing it in restaurants. Puttanesca is my favorite type of pasta sauce, so if I see it on a menu I am going to check it out. And, to my horror, I began to realize that this wasn't a one-off. I found more restaurants that also don't use anchovies in their puttanesca! To say that I was shocked to my very core would be the understatement of a thousand years, because in my mind, again, a puttanesca is synonymous with and inseparable from the fish that goes into it, like tomato in ketchup. I wracked my brains trying to come up with an explanation. Jarred pasta sauce manufacturers might leave out the most expensive ingredient, but actual restaurants never would. So what was going on? My best conclusion was that it was another one of these dumbass Pacific Northwest "twists" on food customs. We're really notorious out here for taking good food dishes from around the world and then making them "Pacific Northwest," usually by making them "lighter" fare that cuts protein and starch and fat via omitting some combination meat and dairy and egg and potato. Or, occasionally, you'll see a mammalian meat ingredient replaced by a fish one, or by mushrooms. Whatever; it's all 100% wrong wrong wrong! 😭😭😭

The last straw, and my occasion for writing this jeremiad, was seeing puttanesca on the menu of one of the "fancy" Italian restaurants here in town—you know the type: big prices, fancy digs, located on the waterfront, but not necessarily the best food (that's always a hit or miss with these kinds of places)—and they described their puttanesca like this: "tomatoes, basil, capers, calamata olive, chili flake, lemon juice, garlic, tomato sauce." Oh no you don't. OH NO YOU DON'T!!! That is 100% wrong wrong wrong! 😭😭😭

So I finally went and looked it up to see what the hell is going on. And that's when I learned that—just to peek at the rabbit hole briefly—the Neopolitan version of the dish named "puttanesca" doesn't typically use anchovies, even though there are near-identical versions of the dish, not named "puttanesca," that do. But under the name puttanesca, anchovies are more of a Southern Italy / Sicily thing. And clearly that's the influence that is winning out here in the Pacific Northwest and among the Jarred Pasta Sauce Industry. Which I am capitalizing because it's 100% wrong wrong wrong! 😭😭😭

Look...I get it. Recipes have variations. There's no law that says you can't be stark-raving mad about your culinary choices in life. (Actually there are a number of them, not least the prohibition against cannibalism, but for rhetorical purposes we'll say there aren't.) And just because I grew up knowing one and only one version of a dish doesn't mean that that's the only valid version of that dish. It's just that, in this case, the salted fish is central to the premise. That's what sets apart puttanesca from other Italian pasta sauces. Without it, it becomes essentially an olive sauce, as olives are both the next most distinctive ingredient (flavorfully and aromatically) and also the next most important ingredient in the sauce. I dunno; it just seems to me like missing the point. And I realize that maybe if you squint at it right the heart and soul of puttanesca is actually its convenience. Indeed, the etymology of the word (aside from the obvious) may actually refer to the "use whatever you have" nature of the recipe.

But. If it did...

And if that were how we conceived of it...

It would be 100% Wrong. Wrong. Wrong.

😭😭😭

[ltgfood]

(via Spaghetti Puttanesca with Cannellini Beans - Living The Gourmet)

[ronniefein]

Spaghetti Puttanesca

We were on a cruise recently and the ship we were on had a separate pizza restaurant! So of course we had pizza a few times. The varieties were extensive — the chef made pizzas with all sorts of toppings. Mostly I like (and ate) plain pizza Margherita, sometimes topped with arugula, but one time I chose Puttanesca. It was an OMG moment.

Puttanesca is not for everyone. It’s salty and very tangy.

But I absolutely love it.

I’ve made Puttanesca sauce for spaghetti many times, usually with canned San Marzano tomatoes. But the plum tomatoes at the market recently were too good to pass up, so I went to my trusted recipe drawer, “sauce folder” and found my fresh tomato version. It was as good as I had remembered.

Check it out below.

Follow me on Instagram @RonnieVFein

Spaghetti with Fresh Puttanesca Sauce

3 tablespoons olive oil

1 medium onion, chopped

2 medium cloves garlic, chopped

3 anchovies, chopped (or 1 teaspoon anchovy paste)

4-5 large plum tomatoes

2 tablespoons chopped fresh basil

pinch or two of crushed red pepper

freshly ground black pepper, to taste

2-3 tablespoons capers, rinsed and drained

12-15 mixed pitted black and green imported olives, cut coarsely

Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the anchovies (or paste), mix briefly, then add the tomatoes, basil and red pepper. Cook, over low-medium heat, stirring occasionally, for about 7-8 minutes. Stir in the capers and olives and cook for another 5-6 minutes or until it has reached the desired consistency (use 2 tablespoons of capers if you want it less tangy).

Makes enough for 1/2 pound pasta

[puttanescaweekly]

Monday 28th October 2024

Anchovies are back! They're not my preferred brand and they didn't dissolve very well but they gave the whole thing a well done oily fish taste which I loved. I used both green and black olives.

Everything went together smoothly. The final product was very satisfying. Another success.

[svyalitchat]

Halibut Puttanesca is a savory and flavorful seafood dish that combines the richness of halibut with the tangy and briny flavors of a classic puttanesca sauce. This recipe, tailored for Lake Shore Lady, offers a delightful twist to your dinner menu.

Ingredients: 4 halibut fillets 6 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/3 cup Kalamata olives, chopped. 1/4 cup capers, drained. 1 can 14.5 ounces diced tomatoes, drained. 1/4 cup fresh parsley, chopped. 1 tablespoon fresh oregano, chopped. 1 tablespoon fresh basil, chopped. 1 tablespoon lemon juice.

Instructions: Warm the oven up to 190C 375F. Use salt and pepper to season the halibut fillets. With the skillet still hot, add the olive oil and cook it in the oven. Make a sauce by adding garlic and red pepper flakes. Cook for one minute. Add olives, capers, and diced tomatoes and mix them in. Bring it to a boil. Put in the basil, oregano, and parsley. Mix well. Putting halibut fillets in the pan and adding sauce on top of them. Place the skillet in an oven that has already been heated and bake for 12 to 15 minutes, or until the fish is flaky when tested with a fork. Before you serve the halibut, drizzle it with lemon juice. Serve hot, and if you want, top with extra herbs.

Bryson

[fattributes]

One-Pot Pasta Puttanesca

[sweetie-tastebuds]

Fusilli à la puttanesca

[cristiandisabatino]

La mia versione di un classico della cucina tradizionale italiana: Gli S...

[morethansalad]

Puttanesca Chilli Pesto Beans (Vegan & Gluten-Free)

[lord-christer-gustafsson]

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