Italian Cooking: Filipino Cooking: Spaghetti puttanesca: An Original Filipino/Italian Recipe

This is a pasta dish from the Philippines. It is actually a fusion dish of Italian and Filipino cultures in food. This is Filipino Pasta Puttanesca. Pasta Puttanesca is the pasta of the whores in Italy. This is a classic dish in Italy and now it is a classic in the Philippines as well! The recipe can be found below! Enjoy!

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Ingredients
1 Lbs. Pasta of choice
4-6 cloves of garlic, minced
2- Tsp. Anchovy paste or 1 flat of anchovies.
3-4 Tbsp. Minced capers
4 shallots finely sliced or diced.
2-4 plum tomatoes deseeded and diced or ½ or 14oz can plum tomatoes crushed or
1 cup finely chopped mushrooms.
5 to 10 Tuyo herring, shreaded with fork or finely chopped.
1 siling labuyo/birds eye chili, halved, remove seeds and chopped or some red chili flakes.
1 Cup fresh basil leaves chopped.
½ Cup of black olives roughly chopped.
½ Cup green olives roughly chopped.
4 Tbsp. olive oil + extra if needed for cooking.
1 Can chicken stock to use as needed to keep sauce flowing.
Black or white pepper to taste.
1 tablespoon of fresh lemon or lime juice or Calamansi Lime juice is optional.
Italian cheese for topping I used Gorgonzola.

Method:

Directions:
Add olive oil to large skillet and heat it up on medium.
Now add 2-3 Tbsp. anchovy paste and mix into oil well.
Reduce heat if necessary to not burn the anchovy paste.
Add garlic, black and green olives, shallots, capers, and your chopped tomatoes and saute until garlic is soft and anchovy pastes melts into the oil and ingredients.
Now add your mushrooms into the mixture and mix well.
Now it’s time to add your Tuyo herring to the skillet and mix in well cook 2-3 minutes
Add some chicken stock to the skillet to keep the sauce from getting to dry.
Now black or white pepper to taste. If you feel there is enough salt from the anchovy paste then just add some pepper to taste. You can also add some red chili flake or birds eye chili to make this puttanesca spicy if you want.
Now add your lime or lemon juice and chopped basil leaves and serve immeadiately with grated Italian cheese or your choice.

NOTE: You must soak your herring for at least ten minutes to soften and get rid of excess salt and then under running water rub the scales and skin away with your thumbs and forefingers and then soak again another ten minutes and then cut or chop to use in the pasta dish.

hey guys Richard BL here thanks for
stopping by my usy cooking channel
tonight tonight I’m going to make an
interesting pasta dish yes I know you
guys are familiar with me making all
kinds of Italian pasta dishes and Asian
dishes since really those are my focus
you’ll have to excuse the noise in the
background that’s my bird Gizmo but
tonight I’m going to make a variation on
an Italian pasta dish I’m going to make
a Filipino pasta dish and I know a lot
of you guys are going huh what Filipino
pasta dish I mean yes a lot of you are
aware that Filipinos use a lot of
noodles line glass noodles mung bean
noodles all kinds of rice noodles and
stuff like that but I bet a lot of you
weren’t aware that in the Filipino
culture they use a lot of pasta noodles
too for a
small subset of food okay it’s um kind
of like japanized Western food or wafu
food Wu pasta wua Neapolitan pasta okay
the Filipinos use westernized Pasta
Italian pasta in a limited number of
dishes and the one that I’m going to do
tonight is called Toyo pasta tuu yo Toyo
or Toyo pasta okay uh in some dialects
in the Philippines they call it tons soy
t u NS o y tonso or Toyo and what that
is actually is small sundried and salted
hering okay and the dish that I’m going
to make tonight is Filipino pasta Pesca
the Filipino version of pasta Pesca and
to tell you the truth it’s a lot more
fishy smelling okay it’s a lot more
fishy smelling than its Italian
counterpart way over in Europe okay
Filipino pasta Pesca using Toyo pasta
I’ll show you what the fish looks like
it’s going to be smelly but it’s going
to be so delicious so delicious fishy
salty Savory with basil it’s just a
little bit of heat it’s just going to be
delicious it’s a pasta dish many of you
haven’t seen but I love it so much so as
usual with YouTube let’s get going and
I’ll see you on the other
side
all right so a lot of you guys are
wondering what is Toyo or Tuyo or tons
soy Herring and really here it is all
right when you buy the Herring it is
dried it is salted and dried okay and
it’s very hard and it looks like this
here’s the skin and the skin has scales
and you can do this dish with or without
the scales it’s very fine but this is
what the Herring looks like okay it’s
been heavily
salted and dried and it’s very hard okay
now what you do is you put the tons soy
or the Toyo Herring into a big bowl with
water and you let it sit for about
anywhere from 10 to 20 minutes in some
cool water or some lightly warm water
and then with your thumbs with your
fingers you rub okay and the skin and
the scales will come off the T soy or
the Toyo Herring okay there it is all
right then what you do is you cut off
the head diagonally and you chop
diagonally in oh qu inch slices if you
want on the bias you cut the Herring you
don’t worry about the tiny little pin
bones okay the fish have been
eviscerated there’s nothing left no guts
okay the pin bones are so small they’re
going to get soft in the sauce and
you’re just going to chew them up so you
cut off the head and you cut quter inch
slices on the bias and when you get to
about here with the tail you remove the
tail I keep the head and the tail to
make Dashi or stock fish stock okay
here’s another example
okay here’s another example the skin
okay has been rubbed off with my thumb
under running water and the scales so it
starts look as this and ends up like
this and like I said if you’re like me
and you’re into Asian foods you can keep
the heads and the tails to make fish
stock okay I’ve prepared about 20 of
these for the dish I thought you’d like
to see it let’s move on to the next step
so the next step is to start the
fishiness process of this dish because
this particular dish put and Esa is all
about the fishiness All About the smell
so if you have some anovi Flats that’s
great but if you don’t just add a nice
measure of anchovy paste to some medium
heated oil you don’t want to burn it
okay about the equivalent of one flat of
anchovies so which would be
about one4 to 1/2 a
tube an chovy
paste get it in
there said it’s all about the fishiness
of the
dish and the saltiness there we
go okay on a medium we don’t want to
burn it even a medium low and we want to
incorporate that anchovy paste into the
olive
oil all right we don’t want to burn it
so I’ve just turned the heat on low I
had it on medium now it’s on low all
right so it’s been
dispersed
garlic all right now I’m I’m making a
rather large load of sauce this here is
about eight cloves of garlic okay I’m
going to raise it onto a medium
low
okay and get this garlic softened up
might have to turn it to a medium oh
yeah there we go
there we
go all right just want to soften that
garlic up we really don’t want it to
Brown it’s going to take about a minute
or two and I’m just going to let it sit
here okay and we can watch it because
it’s going to go by very quickly okay on
the medium Incorporated with the anchovy
paste into the olive
oil and it’s going to be delicious all
right now the next step black olives
about one
cup of sliced black olives brine
removed okay there’s still enough
saltiness in the black
olives okay there’s still enough
saltiness in the black olives to impart
their Briny flavor okay you might want
to raise the heat just a little bit
because you want to keep it going see
every time you add a cold ingredient it
reduces the the Heat and you have to
bring the heat back up very
quickly okay and then if you have to
reduce it back down you reduce it back
down okay and then one
cup of roughly chopped green
olives with the
pentos and I’m going to sauté these
ingredients for about 2 minutes and
we’ll move on to the next
step all right so I’ve been sautéing the
onions um I’ve been sautéing the black
olives the green olives the garlic and
the anchill paste in about 4 to six
tablespoons of olive oil and now I’m
going to add my shallots okay this is
four shallots finely finely diced up
okay not super fine but small
pieces because this sauce is all about
blending flavors together all right and
I’m going to sauté these
shallots in with the black and green
olives and the garlic and the encho face
oh God it’s starting to smell so good in
here I’m going to raise the heat to
medium high bring it back
up all
right and I’m going to sauté this
mixture again for about
another 2 minutes maybe three and then
add the next ingredient
this is going to be a lovely
sauce now the next step just to let you
know um when it came to the black olives
and the green
olives I didn’t use any of the brine
from the jars okay there was enough on
the olives now I’m going to add some
Capers here
okay about four tablespoons of chopped
Capers but in the case of the Capers I
rinsed the capers
because there’s enough of a salt
Umami from the black and green olives
that I just want the flavor from the
Capers and not the overwhelming salt so
I rinsed the Capers before chopping them
and I’m adding them to this mixture
okay and I’m going to mix it in well as
a
sauté okay and I’m going to sauté this
mixture again with the Capers for
about for about another two minutes and
then we’ll move on to the next
ingredient all right so I’ve got black
olives green olives shallots garlic and
chovy paste and olive oil okay and
everything is starting to get a little
bit Brown a little bit thick so I’m
going to add about a quarter of a
can of organic chicken stock to get
everything flowing
again there we go that’s what I’m
looking for all right about A4 of a can
of organic chicken
stock that gets everything moving again
all
right now for that
mushrooms just some nice roughly chopped
white button
mushrooms and about another 1/4 can of
chicken stock
okay and I’ll let these buttons soak up
some of the liquid and get soft and
reduced and then we move on to the next
step
this is going to all right guys so I’m
about two seconds away from adding my
tomatoes to this pasta Puttin Esa sauce
and then after I add the tomatoes I’m
going to add the Herring and let it
simmer for a while while I make the
pasta the Herring is going to give it
that Filipino flare and a couple of
other ingredients and I want to discuss
the tomatoes that I’m going to be using
I’m going to be using a new product
today I’ve used Tomatoes before but
today I’m going to be using a new tomato
there it is is today I’m going to be
using a new tomato product this tomato
product is called de Fratelli de
Fratelli is produced by The Herzel
canning company right here in the United
States of America okay Herzel has been
producing vegetables and produce and
canning organically in the United States
since
1923 they have many many products okay
and they’ve been doing this for a long
time and everything that they grow and
everything that they can is done so
organically the only thing in here is a
little bit of sea salt okay to give it a
little flavor but basically it’s nothing
but naked Tomatoes now for this dish or
any other Italian Dish you could use a
can of San Marzano tomatoes and if you
want to spend the fortune on San Marzano
Tomatoes you can do so and yes San
Marzano tomatoes taste a little bit
differently than domestically grown
tomatoes because a difference in the air
and a difference in the nutrients and
ingredients in the soil okay and they
produce top quality tomatoes in Italy
but this is the United States of America
and guess what we produce top quality
produce in the United States of America
as well and the herel company has been
producing de forelli and other produce
okay since 1923 right here in America so
I’m going to leave a link to the deell
website there’s a lot of good
information about the company about the
product and there’s actually some pretty
good recipes too I’m going to leave a
link in the description box along with
the recipe for this fish and you can
check them out and I hope you
do so the sauce has been simmering I’ve
got the mushrooms they wilted they’ve
softened up I got the garlic I got the
onions shallots I got the olives and the
Capers and I got a little bit of juice
in there from the chicken stock because
it was starting to get a little bit dry
and we don’t want it to get a little bit
dry and now now to that I’m going to add
128 o can of De frell diced plum
tomatoes oh my God and I’m going to
raise the heat to high because I want to
bring this to a
boil and then I want to bring it to a
simmer now this seems like a lot of
sauce and actually it is and that’s okay
because I’m going to be cooking about 2
lounds of pasta and feeding about six
people who seem to have a bottomless pit
when it comes to hunger okay so I’m
going to incorporate this in okay going
to incorporate those tomatoes and get
the heat up there we
go okay and then I’m going to reduce it
to a simmer and then I’m going to add
that Toyo or tons soy Herring which is
going to add a whole new layer of fishy
smelliness to this
sauce okay CU if you thought the
anchovies did it you are way wrong but I
need to reduce this sauce a little bit
so I’m going to bring it up to
high we’re just about right
now and I’m going to reduce it to a
simmer and reduce it by
about 10% maybe 15% and then we’re going
to move on so as the sauce reduces I’ve
tasted it and there’s plenty of salt
from the olives and the Capers so I
don’t need to add Sal salt but I am
going to add some black pepper freshly
ground black pepper it’s practically a
necessity for this dish add as much as
you’d
like it’s probably going to be two
teaspoons for me cuz I like the warmth
of the black pepper okay but you could
add as much or as little as you
want okay there we
go all right so
here we are the putina sauce is reducing
famously okay there’s still a little bit
of excess liquid from the chicken stock
and it’s going to reduce and concentrate
add some lovely flavor the black pepper
added some lovely flavor and here we go
at the stinkiness right here here is the
tons soy okay or Filipino toyou Herring
okay there’s probably 20 of those little
hering that I chopped up
okay okay about 20 that I removed the
heads and the Tails from clean got the
scales off okay and now I’m going to
incorporate it into this
sauce to make the Filipino pasta Putin
esca and as it gets hot it’s going to
start getting
stinky and that’s the nature of this
dish and that is the nature of the tons
soy prepared Filipino Herring is it’s
very very stinky but it’s very flavorful
and usually in the Philippines what they
do is a lot of times they don’t even
waste time cleaning it they just drop
the herring in oil and deep fry it and
then eat it and it smells to high heaven
but it is so delicious it just so
delicious so here we go I’ve got the ton
soy mixed into the Pesca sauce it’s
going to begin softening up and breaking
down and it’s starting to get fishy
smelling in here it’s going to probably
take 15 to 20 minutes for this sauce to
reduce and then when it reduces I’m
going to set it to a little bit of a
simmer and cook the pasta to let all
these lovely flavors continue marrying
and then I’m going to have a lovely
plate of pasta for dinner and that’s for
sure so hang on tight at this stage of
the game guys you can opt to do this or
not but you can put a bird’s eyy chili
in here or some red chili flake a little
bit of pepperoncino I’m not adding as
much pepperoncino as I usually like to
add because it’s not necessary
okay
about about a
teaspoon
Panino if that yeah about a
teaspoon about a teaspoon of Panino just
to impart a little bit of warmth
into this Pesca because remember pasta
Pesca is the pasta of the and the
are all about the warmth they
just want to keep you warm they want to
keep you happy they want to keep you
smiling but they want to do it for a
price okay so a little bit of pancino to
add a little bit of warmth to the dish
because naturally the want to
keep you warm as
well all right so I’ve got my pasta
cooking and the last ingredient I’m
going to add to this putina sauce is
about 1
cup of chopped fresh
basil this is going to add one more
level one more layer of Aroma to this
sauce yeah it smells like seafood sauce
There ain’t no doubt about that cuz the
an chy because of the Herring but the
basil sure does level it
out yeah so I’m going to stir this in
and I’m going to let this simmer for
about two or three more minutes while
the pasta
cooks and then it’s going to be time to
play it up oh God it smells so good it’s
ridiculous okay guys there it is fill
Filipino pasta Pesca using tons soy or
Toyo Herring this is very fishy smelling
okay it smells like fish it’s so fishy
but it’s so delicious so here it is
Filipino pasta Putin esca it’s totally
delicious I’m glad you watched me make
it I hope you make this I’m sure you’ll
enjoy it and I’ll see you on the next
video
okay guys there you have it Filipino
pasta Pesca too Oro pasta putina made
with Filipino salted and sundried
Herring it’s fishy smelling God it’s so
fishy smelling in here it’s a great
fishy smelling seafood pasta dish okay
Filipino tons soy pasta Pesca it’s
delicious I’m glad you stopped by I hope
you make this recipe I’m sure you’ll
enjoy it and I’ll see you on the next
video take
care