After a recent trip to Rome I had some very special ingredients to cooks with and decided to put together one of my favourite pasta dishes – Punttanesca.
Giuseppe Cocco Bucatini.
EVOO – Tentute Areana Suffuru.
Anchovies – Callipo Anchovy Fillets In Extra Virgin Olive.
Salted Capers from Sicily.
Ricotta Insalata (7.20 euro/100g) from the Cheese Shop Micocci Antonio. If you’re ever in Rome, I recommend a visit. The cheese shop of dreams.
For 2 people
* 200g Bucatini * 2-3 Anchovy Fillets (depends on the saltiness of the Anchovies) * 1/2 – 1 teaspoons of Chilli Flakes * 2-4 Garlic Cloves * Small bunch of Parsley, leaves picked, stalks kept. * 1-2 Tablespoon Extra Virgin Olive Oil * 1-2 tablespoons Capers * 10-15 Kalamata Olives * 1 tin of whole, peeled San Marzano Tomatoes * Parmigiano Reggiano/Pecorino Romano/Ricotta ~~In~~salata * 1 Tablespoon of Salted Capers (optional)
Instructions:
1. Finely chop the Anchovy Fillets, Garlic Cloves, Parsley Leaves and Parsley Stalks. Roughly chop the Olives 2. Heat the Olive Oil on a low heat in a saute pan and add the Garlic, Anchovies, Parsley Stalks and Chilli Flakes. 3. After a couple of minutes (when the garlic just starts to colour) add the Capers and Olives. 4. After 1-2 minutes add the tomatoes and some pepper. Gently simmer. 5. Cook the Bucatini until al-dente. 6. When the bucatini has cooked, use a pasta fork or tongs to transfer to the sauce with some water and cook for 1-2 minutes. Add a handful of cheese and most of the Parsley leaves. 7. Stir and toss to combine them. 8. Serve and top with the Parsley Leaves, Cheese of choice and Salted Capers.
Important note: With the Anchovies, Olives, Capers, salted pasta water and cheese, you really don’t need to add any salt to the sauce itself. The dish has plenty of salt from all the ingredients themselves.
Candid_Definition893
Add some parsley to your puttanesca 😉
I understand that parsley is an ingredient of puttanesca, but it is *a little* too much.
The cheese is *ricotta salata* (salty ricotta) not ricotta insalata.
***Disclaimer for serial downvoters that have noting to say***: this is my personal opinion and is protected by 1st amendment.
Well the part related to the cheese name is not an opinion.
2 Comments
After a recent trip to Rome I had some very special ingredients to cooks with and decided to put together one of my favourite pasta dishes – Punttanesca.
Giuseppe Cocco Bucatini.
EVOO – Tentute Areana Suffuru.
Anchovies – Callipo Anchovy Fillets In Extra Virgin Olive.
Salted Capers from Sicily.
Ricotta Insalata (7.20 euro/100g) from the Cheese Shop Micocci Antonio. If you’re ever in Rome, I recommend a visit. The cheese shop of dreams.
For 2 people
* 200g Bucatini
* 2-3 Anchovy Fillets (depends on the saltiness of the Anchovies)
* 1/2 – 1 teaspoons of Chilli Flakes
* 2-4 Garlic Cloves
* Small bunch of Parsley, leaves picked, stalks kept.
* 1-2 Tablespoon Extra Virgin Olive Oil
* 1-2 tablespoons Capers
* 10-15 Kalamata Olives
* 1 tin of whole, peeled San Marzano Tomatoes
* Parmigiano Reggiano/Pecorino Romano/Ricotta ~~In~~salata
* 1 Tablespoon of Salted Capers (optional)
Instructions:
1. Finely chop the Anchovy Fillets, Garlic Cloves, Parsley Leaves and Parsley Stalks. Roughly chop the Olives
2. Heat the Olive Oil on a low heat in a saute pan and add the Garlic, Anchovies, Parsley Stalks and Chilli Flakes.
3. After a couple of minutes (when the garlic just starts to colour) add the Capers and Olives.
4. After 1-2 minutes add the tomatoes and some pepper. Gently simmer.
5. Cook the Bucatini until al-dente.
6. When the bucatini has cooked, use a pasta fork or tongs to transfer to the sauce with some water and cook for 1-2 minutes. Add a handful of cheese and most of the Parsley leaves.
7. Stir and toss to combine them.
8. Serve and top with the Parsley Leaves, Cheese of choice and Salted Capers.
Important note: With the Anchovies, Olives, Capers, salted pasta water and cheese, you really don’t need to add any salt to the sauce itself. The dish has plenty of salt from all the ingredients themselves.
Add some parsley to your puttanesca 😉
I understand that parsley is an ingredient of puttanesca, but it is *a little* too much.
The cheese is *ricotta salata* (salty ricotta) not ricotta insalata.
***Disclaimer for serial downvoters that have noting to say***: this is my personal opinion and is protected by 1st amendment.
Well the part related to the cheese name is not an opinion.