Pasta Putanesca
My grandmother used to stay up late for his radio show. His name is Johnny Midnight and his controversial health philosophy had a cult-like following years ago. His real name is Johnny Xerez Burgos Joseph and he (?) left a comment in one of my archived entries sharing “my recipe for Pasta Putanesca served at the Wine Museum in Metro Manila.” The Wine Museum sounded familiar although I was sure I had never been there. A little Googling and then I remembered. There was article about the place published in the newspaper where I write a column twice a week.
Nice timing. I had all the ingredients in my pantry and Pasta Putanesca it was for dinner. And what great Pasta Putanesca it turned out to be!
Serves 6.
225 g. of pasta (I used penne), cooked al dente
1 can of salted anchovies in oil
6 stewed skinless tomatoes, roughly chopped
20 sweet basil leaves, sliced
4 cloves of garlic, chopped or grated
12 green olives, sliced
12 black olives, sliced
3 tbsps. of capers, drained
1/8 c. or more of olive oil (does not have to be extra virgin)
salt
freshly ground pepper
grated cheese for garnish
The links in the list of ingredients point to individual entries that provide more details.
Now, the procedure. You just saute everything together actually then you toss the sauce with the cooked pasta. But you can click on the first thumbnail to start viewing a more detailed guide on how to cook Pasta Putanesca.
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- Stewed tomatoes
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- Peel off the tomato skins
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- Fresh sweet basil
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- Slice the basil leaves
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- Chop the garlic
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- Sliced olives
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- Saute the garlic
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- Add the anchovy fillets
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- Add the chopped tomatoes
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- Finish the sauce
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- Add the cooked pasta
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- Top with grated cheese
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This looks easy enough to do. I know now what I will serve this weekend. I am not a big fan of olives, but this looks good enough for me to try.
As long as you don’t overdo the olives and capers, the effect is just wonderful!
My boyfriend does not like black olives. Do you think doubling the green olives would not make it too briney?
I don’t know, Sandra.
I love putanesca. I will try this!
hey connie – i like my putanesca “wet”. how do i do that? (i do not like dry pasta)
Add more olive oil and use more tomatoes.
Sarap. I do the same except I don’t use green olives, just black. Sometimes I do fake putanesca – no anchovies, instead I add red pesto and oregano.
Satah, I think just green olive will make it briny.
I read this entry last Ash Wednesday that
I find it so timely.Now I don’t have to
cook only daing,tofu or sardines.
Pasta with anchovies,WOW
*how do you store the extra olives and capers? how long will they last when stored?
*about the stewed tomatoes, can i just use regular chopped tomatoes? will there be a big difference in taste?
Store them in their original jars with the brine. Labels usually contain storage instructions.
Regular tomatoes won’t soften considering the short cooking time involved in making pasta putanesca. Crisp tomatoes are nice for salads but not in this case.
Putanesca is my all-time favorite pasta dish. I hate it when restaurants have it on their menu, but done without anchovies. When I was in Italy though, Rome specifically, I could never find it served anywhere. Finally asked and a man told me it’s not something they eat at restaurants there. Probably deemed not fancy enough for restaurant fare?
i love pasta, ano po kaya pwede i-substitute sa sweet basil??