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Pasta Puttanesca

December 11, 2014 By Michelle 15 Comments

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Whenever I ask Ryan what he wants me to cook, his response is always the same, “Italian. Anything Italian.” So, I do what I know. After all, it is my heritage. And if my heritage is busty women with mustaches and strong opinions in the kitchen, cooking to their hearts content, then by golly, cooking I will do!  I am however over the mustache portion of my “heritage.” #fml

This week an ole favorite of ours made the menu. Pasta Puttanesca. And for those of you that have not had this dish or know what it means, a little history. Puttanesca actually translates to, “in the style of the whore.” Now, before you start making any assumptions, I’m no Skanky MacSkankerson. However, this sauce was said to back in the day, attract the “paying customers”. Why you ask? Because it smelled so good.  Tis true. It smells incredible and tastes even better.  And…if you aren’t in the mood for pasta, or, perhaps you are Nicole and you have a severe gluten intolerance, for the LOVE OF MARY, put it over fish. PLEASE!

I share with you today, The Joy of Cooking’s version of this dish.  That book by the way is one every cook should have. Best wedding present ever!

Puttanesca Ingredients

Pasta Puttanesca Anchovies

Barilla Spaghetti

Puttanesca Pasta

 

Pasta Puttanesca

RECIPE

1 lb pasta

1/4 c. extra virgin olive oil

2 cloves garlic, minced

1/2 tsp red pepper flakes

1 c. black olives, pitted and halved

6 anchovy fillets

1/2 tsp. dried oregano

1 28 oz can. cherry tomatoes

3 tbsp. minced fresh parsley

2 tbsp. drained capers

salt and pepper

In a large skillet over medium heat, add the olive oil. Then add the garlic and red pepper flakes. DON’T BURN YOUR GARLIC! That is the pits. Cook for about 30 seconds.

Add: Olives, anchovy filets. (whole, they will basically dissolve)  and oregano. Use the back of your spoon to break up the anchovies.

Cook that for just a minute or so and add the tomatoes. Use your hands or spoon to break the tomatoes in half.  Simmer until the sauce is thickened. 5 minutes should do her.

Last, stir in the capers and parsley. Season with salt and pepper and if you aren’t a purist, fresh grated parmesan. I love me some fresh cheese.

Enjoy!

Pasta Puttanesca

 

Filed Under: Food + Drink, Things To Eat Tagged With: barilla, cento, italian, McCormick Spices, pasta, pasta puttanesca, San Marzano Tomatoes, The joy of cooking, tomatoes

About Michelle

I am a hygge enthusiast and lifestyle blogger from Chicago. I am a daughter, wife, mom to spirited twins and sister to many. My favorite hobbies include cooking with a cast iron skillet, singing in a dad-band and cradling my mini Dachshund, Kevin, like a newborn baby.

« Mackinac Island, MI is Best in the Midwest
Beans and Macaroni »

Comments

  1. Jenny says

    December 11, 2014 at 10:45 am

    This looks amazing. I’m in — trying it this weekend!

    Reply
    • Michelle says

      December 11, 2014 at 1:06 pm

      It really is and is sooooooo easy. Cant wait to hear what you think.
      Michelle

      Reply
  2. Jill says

    December 11, 2014 at 2:35 pm

    Looks delicious and great pix! My ‘Joy of Cooking’ is one of my most prized possessions.

    Reply
    • Michelle says

      December 11, 2014 at 2:36 pm

      Right?! It is my go to. ALWAYS!

      Reply
  3. Lynnea says

    December 11, 2014 at 3:16 pm

    A chefs coat! Genius, and so professional looking~

    Reply
    • Michelle says

      December 11, 2014 at 8:56 pm

      Why thank you.

      Reply
    • Nicole says

      December 11, 2014 at 10:21 pm

      xoxo

      Reply
  4. Judy says

    December 11, 2014 at 4:07 pm

    Looks delicious. You should open a restaurant. Lol

    Reply
    • Michelle says

      December 11, 2014 at 8:55 pm

      Love that you are checking out our blog Judy! and Hell to the NO on the other statement!

      Reply
  5. Nicole says

    December 12, 2014 at 8:13 am

    Love your chef’s coat!! Where is your from/and or where can you purchase them?

    Reply
    • Michelle says

      December 12, 2014 at 9:05 am

      Thanks!!! A while back I got to spend a day in the kitchen at Union League here in Chicago with a couple of Italian chefs on a press circuit. A gift from my dad. Amazon sells them for sure!!!

      Reply
  6. Megan SHine says

    December 15, 2014 at 10:16 am

    I made this…so easy and so yum XOX

    Reply
    • Michelle says

      December 15, 2014 at 10:35 am

      Right?! It is one of my favorites!!! Glad you enjoyed. Great to hear from you Megan!!

      Reply
  7. Jean says

    February 6, 2019 at 9:38 am

    Can’t wait to try, love your recipes. One question never heard of cherry tomatoes in a can. Can you get them any where?

    Reply
    • Michelle says

      February 6, 2019 at 1:12 pm

      Cool Jean! You can get canned cherry tomatoes in the Italian section of the grocery aisle. I always pass them in Marianos. HOWEVER! Trader Joes has cherry tomatoes in the canned section, but they are in olive oil in a plastic container. They are to die for!

      Reply

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