Move over daaaaahlings, there’s a new ho in town!
I am sure I don’t have to tell you that pasta puttanesca is literally translated as “pasta in the style of a prostitute.” Like a lady of the evening, you expect it to be saucy, fiery and well… pretty sexy. The last time I had the dish, however, I didn’t enjoy it at all. I had it at a Carluccio’s at London’s Heathrow Airport. It was dry and completely flavourless. If my pasta was a “working girl,” I’d describe her as one who had been around the block a few times too many. Yep, she was a busted up crack ho. Quite frankly, at airport prices, you could say that the old slut stole my money and ran away. Not the case with the pasta I made last night though. This was a sumptuous little fire cracker, a regular Madame de Pompadour.
If you are looking to share an evening with a spicy little minx of your own, do try Gino D’Acampo’s recipe from his newest book, Gino’s Pasta.
Linguine alla Puttanesca (serves 4)
Ingredients:
- 500g Linguine
- 8 anchovies fillets in oil, drained and chopped
- 2×400g tinned cherry tomatoes
- 1 clove of garlic, peeled and finely sliced
- 100g kalamata pitted olives, cut in half
- 50g capers in salt, rinsed under cold water
- 6 tablespoons of olive oil
- ½ teaspoon of dried chilli flakes
- Salt to taste
In large frying pan or a wok, over a medium heat fry the garlic and anchovies in the oil for approx 2 minutes, stir occasionally with a wooden spoon.
Add in the chilli, capers and olives and continue to cook for a further 3 minutes. Continue to stir.
Pour in the cherry tomatoes, stir well and gently simmer for 8 minutes with the lid off, stir every couple of minutes. Once ready, season with salt, remove from the heat and set to one side.
In a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.
Once the pasta is cooked, drain and tip back into the same pan where you cooked it.
Pour over the puttanesca sauce and stir all together for 30 seconds allowing the flavours to combine properly.
Serve immediately without any kind of cheese sprinkled on top.
What a gorgeous plate of pasta. I love the bright colors and I have no doubt that it was delicious to the last bite. By the way, I’m holding a giveaway on my blog for Orglamix Organic makeup and you’re welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/12/orglamix-organic-mineral-makeup-review.html
Why do we always imagine that the “puttanesca” has to be a woman? Is it the tiny letter ‘a’ on the end? That is so arbitrary and unfair! I look forward to the day when we can all sit down to a spicy hot dish of “puttanesco.” That would be thrilling! I’ve had this dish countless times and always adore it, even the over-worked crack-ho variety. Thanks HH.
Oh HH I do love this dish, and I will copy your recipe into my folder so I have it. I think I may make it tomorrow..I love pasta dishes on Sundays and I can roast a chicken too perhaps?? The image is making me very hungry. Sorry your airport version wasn’t so good but happy you are sharing a much better version/recipe with all of us!
Enjoy the rest of your weekend
xx
One of my all-time fave pasta dishes. Love the salty-sweet flavors.
Actually, I never realized that it was in teh style of a prostitute! But I do love the first line of this post, How funny! And your version of puttanesco sounds yummy!
What a tasty version!
WAHAHAHAA!!! OMg, I seriously love your posts. You always inject every one with so much humor and diva personality. Thanks for always making me chuckle, though you also make me envious of your luxurious meals and generous hubby!
Love that pasta dish! it is the olives and the anchovies and the spice I am sure, yours looks amazing! want to grab a bowl looking at the photo!
Love the dish too, daaaaahling HH! So fiery, spicy & hot – a bit like moi!!
Wishing you & the Divine Mr P a fabulousssssss weekend!
XOXO Lola:)
I love easy yet tasty pasta dishes like this one. I also love Gino’s recipes a lot!! They never fail me!
MMMMMMMMMMMM,…!
Fabulous looking pasta! I could never get sick of this glorious food – it is just so versatile.
Yum! It looks and sounds delicious! Love that pasta!
Love the colour of your pasta. Looks very tempting…yum. I’m sure it was way lot more delicious and cheaper than that at Heathrow airport. I was there the other day. I was hungry and looking for something to eat. Ended up at Costa instead. Oh, I love Gino….he’s so funny and cute!
this plate is absolutely gorgeous!! i am in love with it. thanks for sharing this.
Wow, this pasta sounds and looks delicious, love the anchovies and the spicy chili flakes in it…look absolutely gorgeous, now I get understand why this dish got the name
Oh…. I think my nose is bleeding! So, are you free tonight??? haha….
Hope you’re having a wonderful day.
Blessings, Kristy
Puttanesca is my father’s signature dish, so we are very passionate about it…one day I will tell you the story of how his recipe ended up in one of Martha’s books. Yours looks very saucy hehe
Move over? OK. Moving over to your kitchen.
Maybe I can do without the olives and capers, if that still makes a puttanesca. ;O
Fierce! No one will mistake your sassy sauce for an old crack ho, that’s for sure.
Love this dish.
This looks fabulous – could so do with a bowl of it right now to help me recuperate after last night’s office Christmas party. Love your saucy post!