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.
- Black olives
- Extra virgin olive oil
- Grana Padana (Parmesan)
- Cayenne chilli
- Heat oil in a pan (anchovy oil for additional flavour). Sauté garlic, anchovies, half onion, chilli, capers, olives, and half glass of Barbera wine.
- 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.
- 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.
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.