Pasta Puttanesca is not only the one Italian pasta dish I cooked the most, but it is definitely also one of my favorites. Puttanesca pasta sauce has a powerful aroma with salty notes from anchovies, capers, and olives so as a sweet base from quality canned tomatoes.
The best thing about this recipe, however, is that it can only be made with ingredients from the larder.
PRINTABLE RECIPE: https://flavorthoughts.com/pasta-puttanesca/
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San Marzano Tomatoes: https://amzn.to/42AKuis
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Linguine: https://amzn.to/3lyjDD8
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Chili Flakes: https://amzn.to/3LGd8sJ
Parsley
Garlic Cloves
Capers
Olive Oil
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38 Comments
Did you have Pasta Puttanesca before or did you try this recipe? Let me know what you like about that Italian classic and how the recipe turned out!
Have you already tried my homemade Chinese Chili Oil? Here is the recipe: https://youtu.be/ObhHbg3acUg
really cool! but I hope a bit of constructive criticism is welcome? it's the music bro. Your video looks well-made, but the music choice made the vibe felt like I was watching some buzzfeed junkfood video.
You can avoid the garlic getting bitter by adding it later in the process here.
Did I miss when the meat was added?
Very yummmy pasta 🙂 Like for you : I wish you a wonderful day : Greetings from Poland
looks like some chinese stuff
i don't like tomatoes. can i add something else
Now that's great pasta!
Thank you very much.
https://youtu.be/ck0HZUaGH6I
favourite with Spaghetti/Linguine al Nero di Seppia 🤌
Why don´t you take the oil from the anchovies to fry them!? Seems to me it must be full of flavour!
Isn't this a little too acid-heavy? Capers, olives, tomatoes, anchovies, all of them are salty, acidic ingredients.
What about some standing time to let the linguine soften the rest of the way? You took it out rather early, remember, and eating undercooked and very chewy linguine is not a pleasant experience.
In Napoli we make an even simpler version: no anchovies, and instead of parsley some very little oregano. Also you can experiment common variations with tomato puree and even with fresh tomatoes
I like how that was finished in the pan. Very nice. Thank you.
This is my favorite pasta dish.
Can I have the model of that pan ?
Love that you filmed the water boiling when it looked foggy! Feels like I'm next to it
Nice!
I does not only have to be for weeknights 😀
It is quick to prepare. According to the story of its origin, the putanas made and ate this between clients.
seriously? 😀
Yum!
Made this tonight and it was really delicious!! Thank you for this video.
I'm in.
Subbed.
First time trying the recipe, and very good and simple! Saw this video today and had to try it. Will be my staple! Thank you!
I’ve made this but I prefer Kalamata olives. This looks amazing.
❤❤❤❤❤one of my very favorites well done👍
Let say that anchovies+cappers+black olives+chili give a very salted final result and, considering the amount of garlic you showed, not an easy digestion, actually. As from the historic recipe (1930, probably from the island of Ischia) anchovies are an option. A good compromise could be to reduce (to half?) those ingredients except tomato/parsley. But, as always, "up to You"… Buon appetito
Are you from Italy? If you're not, i bet you're really closed!!! Bravo!
Great pasta dish! All the good ingredients!
Don’t add salt till the end, “IF YOU NEED IT”
A ggod recipe made by the Genoa's Italian h*ores (puttana means … h*res, sorry for that !). Made by them – late in the night or early in the morning – to "reactivate" some drunk fellas …
Rookie
I made this yesterday! May have used a bit too much olive oil, yet it was out of this world YUM! Thank you
Great presentation, except for the shitty music.
cette musique fait chier !
That looks so gorgeous
Viva Cantabria