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Pasta Puttanesca Recipe, How to Make Pasta Puttanesca, Recipe for Pasta Puttanesca

331 views · Published 27 January 2013 · 2:55 · Indexed 10 November 2026

Channel: Jan Charles · 2013 · Howto & Style

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http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook!

 Pasta Puttanesca! Fresh, fabulous flavor in no time! Incredibly delicious, and absolutely simple! 

Walter: Pasta.

Jan: Puttanesca.

Walter: Puttanesca. I wanted you to say it instead of me.

Jan: It's pasta puttanesca. 

Walter: You start it with onions and garlic.

Jan: Onions, garlic, and a little bit of olive oil. 

Walter: Yes. 

Jan: The hallmarks of this dish are ingredients that are fragrant and intensely flavorful, but it's super, super fast, all right. A little red pepper flake.

Walter: Which never hurts anything. 

Jan: That's right. I'm going to put a little oregano in here, about a teaspoon, and I'm putting it right in here because I want to bloom that flavor for a minute. At home, you would go ahead and let that simmer for just a minute. Then I've got capers. 

Walter: Capers.

Jan: I drain mine. If you love them, don't drain them. If you're not that crazy, drain them and rinse them. 

Walter: No, no, I don't want any rinsing, but I do drain them.

Jan: All right. I don't usually do that at home. I've got Greek olives, and this is black olives and two types of green olives that are pitted. I drained those.

Walter: At Food City of course, you can find those on that beautiful olive bar. Isn't that neat?

Jan: I know. That thing tortures me because I want them all. 

Walter: All. I love it.

Jan: Yes. Now I'm going to give you my secret ingredient, and I don't want anybody freaking out over this because you're only going to use a little bit, and it's anchovies. You can use a little anchovy paste.

Walter: Love them. You don't have to justify them to me. Love them.
 
Jan: You know what, though? The trick to that is not letting anybody know that's what you're doing, because they won't be able to tell it.

Walter: I won't tell if you don't.

Jan: All right. Diced tomatoes; in this case, I've got the little petite diced tomatoes. You can use the bigger ones if you want. 

Walter: You just put those in because it sounds so neat to say 'petite.' Yes, I understand. 

Jan: Petite. I know, I'm getting all fancy today. Petite tomatoes in my pasta puttanesca. All right.

Walter: Ain't nothing fancy about that.

Jan: All right. Fresh kale. I just popped them right in.

Walter: All you've done is take out the big veins.

Jan: Take out that big center vein.

Walter: Cut them into big pieces. 

Jan: I just tore it up. I didn't bother cutting it. We would let that just simmer until that kale wilts down.

Walter: Then we'd add to it . . .

Jan: 100% whole-grain pasta.

Walter: Whole-grain pasta. Look at that. 

Jan: That's right, and it's delicious. You stir that in. All right. By the time you've done all of that maneuvering, you're done, and what you have is a great big bowl. You're going to need a little bit of Parmesan over the top, a little fresh basil, and a little fresh parsley, just to let the fragrance bloom. 

I'll tell you, my kids sat there and fought each other at the stove the other night when I put a big pot of that out. That is the best, as good as it gets.

Walter: Because you're smart enough not to tell them it's healthy. 

Jan: Shh.

Walter: You want this good recipe; all you've got to do is write Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee 37919; sending a self-addressed, stamped envelope, or go to Local8now.com. Get the recipe.

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