Day: August 2, 2024

Pasta Puttanesca

CategoriesRecipesPosted on

How to prepare Pasta Puttanesca at home for six people

Pasta Puttanesca is a vibrant and bold Italian dish celebrated for its pungent and savory flavors that embody the essence of Mediterranean cuisine. Originating from Naples, this dish combines simple ingredients with robust flavors including tomatoes, olives, capers, and anchovies to create a rich, aromatic sauce that clings beautifully to pasta. Here’s a detailed guide on how to prepare this classic dish for six people, ensuring each serving is as delicious as it is authentic.

Ingredients:

  • 1.5 pounds (24 oz) pasta (spaghetti or linguine works well)
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup pitted black olives, sliced
  • 1/2 cup pitted green olives, sliced
  • 1/4 cup capers, rinsed and drained
  • 8 anchovy fillets, chopped
  • 1/2 cup fresh parsley, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the Pasta:

  1. Boil Water: Bring a large pot of salted water to a boil.
  2. Cook Pasta: Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

2. Prepare the Sauce:

  1. Heat Olive Oil: In a large skillet or saucepan, heat the olive oil over medium heat.
  2. Sauté Garlic and Red Pepper Flakes: Add the minced garlic and crushed red pepper flakes. Sauté until the garlic is fragrant, about 1-2 minutes.
  3. Add Anchovies: Add the chopped anchovies to the skillet and cook until they dissolve into the oil, about 2-3 minutes.
  4. Add Tomatoes: Pour in the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
  5. Add Olives and Capers: Stir in the sliced black olives, green olives, and capers. Cook for another 5 minutes to let the flavors meld together.

3. Combine Pasta and Sauce:

  1. Toss Pasta with Sauce: Add the cooked pasta to the skillet with the puttanesca sauce. Toss everything together, adding some of the reserved pasta water to help bind the sauce and pasta. Adjust seasoning if necessary with salt and freshly ground black pepper.

4. Serve:

  1. Plate the Pasta: Serve the Pasta Puttanesca hot, garnished with fresh chopped parsley.
  2. Optional: Offer grated Parmesan cheese on the side for those who want it.

Tips:

  • Anchovies: Anchovies are a key ingredient and add a depth of flavor to the sauce. If you’re hesitant, use less or omit, but the traditional recipe includes them.
  • Pasta Water: The reserved pasta water helps to emulsify the sauce and ensure it clings well to the pasta.
  • Olives: Use good quality olives for the best flavor.

Enjoy your flavorful and authentic Pasta Puttanesca

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Linguine alle Vongole

CategoriesRecipesPosted on

Linguine alle Vongole (Clam Pasta) is a classic Italian dish that features tender clams in a savory garlic and white wine sauce, served over linguine. Here’s how to prepare it at home for six people.

Ingredients:

  • 1.5 pounds (24 oz) linguine
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups dry white wine
  • 4 pounds fresh clams, scrubbed and rinsed
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

1. Prepare the Clams:

  1. Clean the Clams: Place the clams in a bowl of cold water with a bit of salt. Let them sit for 20 minutes to purge any sand. Rinse the clams thoroughly under cold water and discard any that remain open after tapping.

2. Cook the Pasta:

  1. Boil Water: Bring a large pot of salted water to a boil.
  2. Cook Linguine: Add the linguine and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

3. Prepare the Sauce:

  1. Heat Olive Oil: In a large skillet or saucepan, heat the olive oil over medium heat.
  2. Sauté Garlic and Red Pepper Flakes: Add the sliced garlic and red pepper flakes (if using). Sauté until the garlic is fragrant and lightly golden, about 1-2 minutes.
  3. Add Wine: Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
  4. Cook Clams: Add the clams to the skillet, cover, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

4. Combine Pasta and Sauce:

  1. Add Pasta to Sauce: Add the cooked linguine to the skillet with the clams and sauce. Toss to combine, adding some of the reserved pasta water as needed to create a cohesive sauce.
  2. Add Herbs and Lemon: Stir in the chopped parsley, basil, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste.

5. Serve:

  1. Plate the Pasta: Serve the Linguine alle Vongole hot, ensuring each plate gets a good mix of pasta and clams.
  2. Garnish: Garnish with additional chopped parsley and a drizzle of olive oil if desired.

Tips:

  • Clams: Use the freshest clams available. Littleneck clams are a good choice for this dish.
  • Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc works well. Avoid sweet wines.
  • Pasta Water: Adding reserved pasta water helps emulsify the sauce and ensures it clings to the pasta.

Enjoy your flavorful and elegant Linguine alle Vongole.

Linguine alle Vongole
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