Special Puttanesca (WARNING: SPICY!)

Spaghetti a la Puttanesca is a pasta recipe that originated in Italy. Puttanesca usually tastes tangy and salty. Here in Maputing Cooking, we’re making puttanesca – Chris Urbano style! Siguradong pasok ito sa panlasang Pinoy dahil maanghang!

Tagalog speaking Australian Chris Urbano of Maputing Cooking prepares a spicy Puttanesca and match it to another King Valley grown Italian grape varietal: Barbera. I love this wine – just outstanding with any red sauce pasta dish you can imagine. Watch this video on how to cook puttanesca, with a hint of spicyness in it!

Spaghetti alla puttanesca is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.

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Special Puttanesca (WARNING: SPICY!)
 
Spaghetti a la Puttanesca is a pasta recipe that originated in Italy. Puttanesca usually tastes tangy and salty.
Author:
Recipe type: Dinner
Cuisine: Italian
Ingredients
  • Fettucine
  • Black olives
  • Capers
  • Anchovies
  • Extra virgin olive oil
  • Tomatoes
  • Parsley
  • Basil
  • Grana Padana (Parmesan)
  • Garlic
  • Cayenne chilli
  • Onions
Procedure
  1. Heat oil in a pan (anchovy oil for additional flavour). Sauté garlic, anchovies, half onion, chilli, capers, olives, and half glass of Barbera wine.
  2. Add in tomatoes (3/4 to 1 kilo; diced) , half cup pasley and basil. Let it simmer for 20 minutes in a medium low heat.
  3. For the noodles: Optional to add extra virgin olive oil with the water to have flavourful pasta. And put it in more amount of salt.

Wine pairing

Barbera: medium bodied dry red wine; ripe red fruit; high acidity; minimal tannins; juicy mouthfeel.

As of now, Barbera is not yet available but you can substitute it by using Sangiovese.

 

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