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Linguine alla puttanesca 

 linguine puttanesca

This is really a simple dish and absolutely quick to prepare; from the intriguing name as well as the flavor.
It immediately reminds me of the sea: so much so that these linguine were once also called
marinara.

It is also an ideal dish to prepare on holiday, with few equipment available:
and the photos that follow are just made during my vacation in Kreta, in a lovely apartment with a very minimal kitchen living room.
(and a large pot of basil on the balcony ...)

I don't think about why and how this particular name is used: there are many versions and many legends.
I myself have an opinion that I rarely tell.

Ingredients, per person:

This is a recipe for which I do not feel to indicate doses and quantities:
They depend too much from the taste of each one of us.

I love the taste of garlic and anchovies, others appreciate these flavors less but still want them, perhaps in small quantities.
I personally use half a clove of garlic per person to flavor the pan and another half clove, finely chopped, for the sauce. And, for anchovies .. half at least per person, with a minimum of one.
Olives and capers go to taste, as for the basil of which however, in this dish, it is good to make an abundant use.

 

linguine (or spaghettini) per person

g.

70

anchovies

fillets 1

fresh tomatoes (peeled in the alternative)

pc. 

cloves of garlic

clove  ½ 

extra virgin olive oil

q.s. 

basil

Ad lib. 

pepper (salt only if necessary: ​​capers and anchovies are salted by themselves!)

q.s. 

black olives, pitted

pc.  

salted capers

ct. 

pepper (optional)

Ad lib. 

oregano (optional, instead of basil or in addition)

q.s. 
 

Preparation:

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Complete preparation will come, sooner or later; and always in my own way ... But an anticipation on the fly the public willingly!

First desalinate and dispose of the anchovies. Rinse the capers. Cut half of the garlic and mix it in half with the chopped basil.
Boil the water and fry the crushed garlic in the pan with the knife blade.
When the water boils, scald the tomatoes to peel them and then salt the water and toss the pasta.

Now the times get tight! Add half of the anchovies to the pan, dissolve them and remove the garlic.

Add the peeled and chopped tomatoes and then the remaining anchovies, olives, capers and chopped garlic with part of the remaining basil. Season with pepper (salt should not be necessary because anchovies and capers, although desalted, still retain a lot of salt.

Drain the pasta and mix it in the pan with the sauce. Add the rest of the basil and bring to the table.

The success is proved by the level of clarity of the dishes polished with bread once the pasta has run out ...

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  • print pdf Recipe, text only: to print or download.
  • Some prefer to use oregano instead of basil; or add oregano anyway.
  • An addition of chilli, for those who love spicy, it looks good.
  • There are versions of this dish without anchovies; practically the classic sailor!
  • The trick for a perfect success of this dish, if you want to talk about tricks, are the tight times: as soon as all the ingredients are prepared for cooking (the minced garlic and parsley, anchovies and desalted capers, water on the fire. ..) you should toss the pasta at the same time as you start browning the garlic in the pan. The pasta will be very al dente, ready to be Missed, just when all the ingredients in the sauce will be amalgamated.
  • on the fly... : Puttanesca the fly, on vacation
  • Vegetarian alternative: A vegetarian puttanesca

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