Tuesday, March 8, 2011

Sauce No.17 For Pasta..."Alla Puttanesca "

First of all I would like to congratulate all the women in the world for today is their day!  With their cleverness,  patience, kindness, hard work, perseverance and their sixth sense, women have excelled, and may I say, even more than men.
Now, this spaghetti recipe is dedicated to these special women who have the oldest profession in the world.
Spaghetti Alla Puttanesca has a rather scandalous connotation.  This sauce originated in Napoli (Naples, Italy) originally made by the "Ladies of the night" who used to prepare spaghetti with this sauce for their regular patrons who were waiting their turn. It has, towards the end of last century, become widely used all over Italy, but specially in the South and not only by the ladies of the night.  It is quite similar to a previous sauce suggested by me with the only difference that this sauce contains anchovies.
You will need:
Serves 4
-  500 gms of Spaghetti boiled in lots of salty water.
-  6 anchovies chopped and made into a paste with some olive oil in a mortar and pestle.
-  2 cloves garlic crushed and finely chopped
-  Olive oil.
-   75 gms of fresh butter.
-  200 gms of canned skinned tomatoes crushed.
-  1 Tbsp. capers chopped.
-  200 gms of sliced pipless olives.
-  2 Tsps. finely chopped parsley.
-  Freshly grated parmezan cheese.
Method: 
-  Stir-fry the garlic in some oil, add the anchovies and the fresh butter.
-  Add the olives, the capers and the tomatoes, simmer for 15 minutes.
-  Pour over steaming hot spaghetti cooked "Al dente" . Sprinkle the parsley.
-  Sprinkle some parmezan cheese if you wish.
Suggested wine:   A Chianti or a Barbera.*
Buon Appetito
Stelio
*  Suggested by Hugh Johnson in his 2011 number one bestselling pocket wine book.
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