• Elodie A.

Pasta Puttanesca

Updated: 5 days ago


Hey, you! De-confinement is tomorrow. Honestly, I feel like this whole de-confinement business is scary. I'm afraid that many think that this is it, this is the end. But it's not. I'm a rather optimistic person, but I'm also prudent. Not much will change in our household. Baby Girl is not going back to school for the moment, maybe even for the rest of the school year. I'm going to be working from home for a while. From what I hear, companies are not allowing access to external people for at least until September. The Husband will be working as usual.


Anyways, as much as possible I try to prepare 1 spaghetti / linguine dish per week. The Husband and I are big fans of spaghetti or any long pasta. Baby Girl personally prefers the Macaroni, Penne kind so I try to make her happy once a week too.


There's nothing wrong with a Pomodoro or Carbonara sauce, but when I want something a little more special my go-to sauce is Puttanesca. It doesn't require a lot of ingredients, but it has a powerful taste because the ingredients used are strong (olives, capers, and anchovies!). Pasta Puttanesca literally means "whore's style spaghetti". Why it's called that way I'm not sure why. I did read once that this was the spaghetti cooked for whores after a day for work, but I'm not sure. I'm gonna have to look into that.


I have a love story with anchovies. There was a time in my life where it was the only thing I ate. Anchovies plus hot white rice was my absolute favorite dish!



Pasta Puttanesca



Ingredients:


4 tbps. olive oil

1 onion, chopped

3 garlic cloves, minced

10 anchovies fillet, finely chopped

1 bottle (120g) black olives, drained (I kept them whole this time, but I also liked them sliced)

3 tbps. capers, drained

600g. crushed tomatoes

Salt

Black Pepper

2 dried red pepper chili (optional), chopped finely

500g. pasta of choice, cooked and drained (I used Linguini)





Directions:


1. Prepare all of your ingredients.

2. Heat olive oil in a pan and sauté the onion, garlic, and dried chili peppers.

3. When onion becomes translucent, add in the anchovies and saute. The anchovies will start to melt.

4. Add in the crushed tomatoes and let it simmer.

5. In the meantime, cook the pasta to al dente. Drain and set aside. Set aside a little pasta water too.

6. Add the capers and black olives. Season with salt (you might not need to do this as the anchovies are pretty salty) and pepper to taste. Bring to simmer uncovered for 30 minutes.

7. Add the drained pasta to the sauce and add half a cup of pasta water. Mix well the pasta and sauce.

8. Transfer to a serving platter. Serve hot and enjoy!




Please meet Mozart aka Mini-Bogart. Found him when I was spring cleaning Baby Girl's room. I'm a little bit confused though because it looks like Bogart's not that impressed. We'll see.


xoxo Elodie







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About Me

Elodie. 34 years old. French-Filipino. Woman. Wife. Mother. Plus-Size. Entrepreneur. Foodie. Bon Vivant. 

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