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Recipe https://stephenlarosa.co/spaghetti-alla-puttanesca/
1:35 Spaghetti Puttanesca Recipe
3:47 Puttanesca Tasting
INGREDIENTS
SAUCE
45 ml Extra Virgin Olive Oil
40 g Anchovy fillets, (12), roughly chopped
35 g Garlic Cloves, (6), sliced
2 tsp red pepper flakes
800g crushed tomatoes
70 g Black Olives, ,pit removed
35 g capers
2 Bay leaves
1 bunch Basil
PASTA
400 g Spaghetti
2 LT Water
30g Salt
This was the first pasta recipe that changed how I thought about cooking. Hope you enjoy x
pastella potesca is basically a tomato sauce enriched with the greatest kits of delicious flavor-packed Mediterranean ingredients Not to mention it comes together in like 15 minutes and all the ingredients are things that you can keep in the pantry basically 24/7 And while that does sound incredible all by itself this dish is so much more to me This simple plate of pasta was basically my gateway drug into cooking Now if you don’t want to hear me ramble you can fast forward to the recipe but basically I had made this dish for the first time when I was in my late teens I was trying a bunch of hobbies like electric guitar and coding and random stuff And I wasn’t particularly good at any of it And cooking was also something that I quite enjoyed And even though I’d like play guitar and Seven Nation Army still wouldn’t sound great after like two three hours of playing it this plate of pasta after I had made it the first bite that I took I was blown away by how amazingly delicious Like I thought this was one of the best plates of pasta I had tasted in my entire life And I made it myself in 20 minutes without very much skill in cooking at the time Like that was that was huge for me That was mind-blowing for me that I could make something through this like creative hobby that I really enjoyed that actually gave me instant gratification for my lizard brain Like this is probably the dish that got me so into cooking and led me to where I am in my life right now Um so yeah means a lot to me But yeah it is insanely insanely delicious I know you’re going to love it And this is how you make it Enjoy This dish comes together really quickly So we’re going to start by just prepping a few ingredients Peel half and thinly slice plenty of garlic and then just crack open some black olives and remove the pits And that’s basically it Everything else either comes straight out of a jar or a can or your fridge Now to build the sauce add plenty of olive oil to a pan along with your garlic and your anchovies Cook this over medium heat until the garlic begins to brown and the anchovies melt down and sizzle This is what gives the sauce a really really nice savory base and doesn’t taste fishy at all I promise Next sprinkle in some chili flakes and toast these for a minute or two to add a really nice heat Optionally you can add a few bay leaves and a small bunch of basil to the pot And these will add just like a really nice aroma and fragrance to the dish Toss in your black olives and a generous amount of capers These ingredients are what’s going to give the dish a really nice salty and briny punch In fact we’re not going to add any salt for now Next deglaze the pan with a good splash of white wine Reduce this until your pan’s almost dry again To this add a couple cans of crushed tomatoes and simmer for 15 minutes Meanwhile bring salted boiling water to a boil and drop in some spaghetti quadrat It’s a really lovely thick spaghetti that really holds onto the sauce perfectly but any other pasta will do Nudge your pasta into the water until it’s fully submerged and simmering Now I’ve made a fourperson batch of sauce here So I’m setting half of it aside to freeze for a rainy day This sauce keeps super well I’ll add the remaining sauce back to the pan with a good splash of pasta water And when the pasta is about 2 to 3 minutes shy of al dente I’m going to strain off all of the water and add the pasta to the pan Keep simmering the sauce and the pasta together and adding a little bit of pasta water as needed until the sauce is beautifully coating the pasta and the pasta is perfectly cooked through and al dente You know you’re done when your pasta sounds exactly like this And at this point there’s nothing left to do but plate up I don’t think this dish really needs any cheese or herbs added to it to finish but feel free to garnish as you wish And now we taste There’s really not much to say It’s just so so good If you think you’re somebody who’s a bit squeamish anchovies you don’t taste anchovies at all You taste savoriness You taste there’s a bit of heat There’s a bit of acidity from the capers and the olives It’s just a really really well balanced plate of pasta It’s a super savory umami rich tomato sauce And that’s kind of the gist of the dish and what makes it so like magical and amazing I hope you give this a try Uh if you do like pasta videos you can go check out this video Thank you for watching and I will catch you in the next one Bye
1 Comment
Have to try this !!