Perfect Pasta Puttanesca Recipe. Fast Food as It Was Meant to Be

Are you ready to embark on a culinary journey that combines the vibrant flavors of the Mediterranean with the comfort of a classic pasta dish? Look no further than the Pasta Puttanesca recipe, a timeless Italian creation that effortlessly marries the richness of tomatoes, the brininess of olives and capers, and the savory kick of anchovies. This gastronomic delight not only tantalizes the taste buds but also invites you to savor the simplicity and elegance of Mediterranean cuisine. In this post, we’ll walk you through the art of crafting this delectable Pasta Puttanesca, ensuring a symphony of flavors in every bite.

Ingredients: A Symphony of Mediterranean Flavors

The heart of any exceptional dish lies in its ingredients, and Pasta Puttanesca is no exception. This recipe calls for a carefully curated ensemble, including extra virgin olive oil, garlic, tomatoes, kalamata, and oil-cured black olives, capers, and optional anchovies. Each component contributes its unique essence, resulting in a harmonious blend that will transport your taste buds to the sun-soaked shores of Italy. From the freshness of basil leaves to the umami of shaved Parmesan or Pecorino Romano cheese, every ingredient plays a crucial role in creating a culinary masterpiece.

A Culinary Symphony Unfolds: Crafting the Pasta Puttanesca

The process of bringing Pasta Puttanesca to life is as enchanting as the dish itself. Begin by blanching tomatoes, a step that, while optional, adds an aesthetically pleasing touch. The subsequent dance of flavors commences in a skillet, where onions and garlic sauté in extra virgin olive oil until aromatic. The stage is then set for the entrance of tomatoes, olives, and anchovies, their flavors intertwining in a culinary ballet. As the sauce simmers, the kitchen is filled with an irresistible aroma that foretells the delectable feast about to unfold.

Cooking the linguini is the next act, the pasta eagerly awaiting its role as the canvas for this Mediterranean masterpiece. Distribute the cooked linguini into warmed pasta bowls, setting the stage for the grand finale. Just before serving, the sauce is adorned with fresh basil and parsley, imparting a burst of color and aroma. The Pasta Puttanesca is crowned with shavings of Parmesan or Pecorino Romano cheese, a final touch that elevates this dish to a true culinary crescendo.

Pasta Puttanesca Recipe

Ingredients to serve four:

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, finely minced
• 4 large tomatoes
• 8 kalamata olives
• 1/8 cup capers or caper berries
• 8 oil-cured black olives
• 4 oil-packed anchovies coarsely chopped (optional)
• Four large basil leaves torn or cut into ribbons
• Sprig of fresh parsley, coarsely chopped
• Cracked black pepper to taste
• Shaved parmesan or pecorino romano cheese
• 1 lb linguini or other pasta cooked according to package directions and drained.

Directions:

1. Blanch tomatoes briefly in boiling water just to soften the skin for easy removal. Chop peeled tomatoes into pieces about a half-inch square and set aside. (Note: blanching the tomatoes is an optional step done mostly for aesthetic purposes. Leaving the skins on is perfectly acceptable and changes the texture of the dish only slightly.)
2. Heat two tablespoons of olive oil in a large skillet and saute the onions and garlic until they soften slightly and release their aroma. Season with cracked black pepper and stir before adding the tomatoes, olives, and anchovies. Cook until the tomatoes are heated through and just beginning to lose shape. Taste for seasoning. Generally, salt is not needed because the olives, capers, and anchovies each provide a certain saltiness along with their own rich flavors.
3. Cook linguini, either fresh or good quality packaged, and drain thoroughly. Distribute among four warmed pasta bowls.
4. Meanwhile, at the last moment, stir the basil and parsley into the sauce and spoon over the pasta. Top with a few shavings of fresh parmesan or pecorino romano cheese. Drizzle on remaining olive oil and serve with crusty Italian bread.
5. This dish is always best when tomatoes are in season, but in order to enjoy it year-round, rather than resorting to hothouse or canned tomatoes, it is possible to produce nearly the same flavor and texture by using garden tomatoes that have been skinned, chopped, and quickly frozen in plastic zip sealed bags from which most of the air has been gently expelled.

In the realm of Italian cuisine, Pasta Puttanesca stands as a testament to the art of simplicity and the celebration of bold flavors. From the first chop of garlic to the last sprinkle of cheese, each step in crafting this dish is an ode to the rich culinary heritage of the Mediterranean. As you savor the vibrant medley of tomatoes, olives, and anchovies, remember that the magic lies not only in the ingredients but in the love and passion infused into the cooking process.

Whether you’re relishing this dish in the heart of summer with sun-ripened tomatoes or recreating its magic in the depths of winter with carefully preserved garden tomatoes, Pasta Puttanesca invites you to experience the timeless allure of Mediterranean cuisine. So, gather your ingredients, set the stage, and let the Pasta Puttanesca symphony unfold in your kitchen – a culinary masterpiece that transcends seasons and brings the essence of Italy to your table.