Healthy Mediterranean Cooking at Home

Tag Archives: how to make puttanesca sauce

This classic Italian sauce is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the Lazio version. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). It is usually served with spaghetti but we like it with seafood.

Seafood in an Italian Spicy Tomato Sauce

2 servings

Ingredients

Kosher salt and freshly ground pepper
2 fish fillets,(I used sea bass) (about 1 1/2 inches thick 4 ounces each)
4 large shrimp, peeled and deveined
Flour
2 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
26 oz container finely diced Italian tomatoes (I used the Pomi brand)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/4 cup pitted kalamata olives, halved
1 tablespoon capers
2 1-inch-thick slices Italian bread brushed with olive oil and grilled
2 tablespoons chopped fresh Italian parsley

Directions

For the sauce
Heat 1 tablespoon oil in a medium skillet.
Add the anchovy paste and garlic and cook, stirring often, for 2 minutes. Add the pepper flakes and continue to stir.
Pour in the tomatoes, oregano and basil and heat to a simmer. Add the olives and capers and simmer for 10-15 minutes or until thickened.

For the fish
Season the fish and shrimp with salt and pepper. Lightly flour the fish shaking off extra flour.
Heat 1 tablespoon olive oil in a small skillet with a cover over medium-high heat. Brown the fish fillets and shrimp on both sides.

Pour a cup to 1 ½ cups of sauce over the fish in the small skillet and cover the skillet. Heat for 2-3 minutes. Save the remaining sauce for pasta.

Place a piece of grilled bread in each serving bowl. Divide the fish evenly and place it on top of the bread. Spoon the sauce over each portion and sprinkle with parsley. Serve immediately.


“Alla Puttanesca” literally means “in the style of a whore” in Italian. The name famously refers to prostitutes, with stories (most of them debunked by historians) attributing the connection to the fact that the dish was quick to make between clients, or so aromatic it helped prostitutes attract them.

However, it is an Italian sauce usually served over pasta that was invented in Naples. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers, and garlic. Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s, Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions “spaghetti alla puttanesca come li fanno a Siracusa” (spaghetti alla puttanesca as they make it in Syracuse). The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers.

The 1971 edition of the Cucchiaio d’argento (The Silver Spoon), one of Italy’s most prominent cookbooks, has no recipe with this name, but two which are similar: The Neapolitan spaghetti alla partenopea, is made with anchovies and generous quantities of oregano; while spaghetti alla siciliana adds green peppers. Still again there is a Sicilian style dish popular around Palermo that includes olives, anchovies, and raisins.

In a 2005 article from Il Golfo—a daily newspaper serving the Italian islands of Ischia and Procida—Annarita Cuomo wrote that sugo alla puttanesca was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous restaurant and nightspot. According to Cuomo, Petti’s moment of inspiration came when—near closing one evening—he found a group of customers sitting at one of his tables. He was low on ingredients and so told them he didn’t have enough to make them a meal. They complained that it was late and they were hungry. “Facci una puttanata qualsiasi,” or “throw together whatever,” they insisted. Petti had nothing more than four tomatoes, two olives and some capers—the basic ingredients for the sugo, “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as spaghetti alla puttanesca.

Basic recipe
The sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, where spices are added with the anchovies. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it is also paired with penne, bucatini, linguine and vermicelli.

Chopped garlic and anchovies are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The sauce is reduced by simmering and is poured it over spaghetti and topped with chopped parsley.

Whatever its Italian origins, Americans have made it a popular sauce. Besides pasta, the sauce can be served over fish, beans or meat. I like it served over pork chops. Here is my version.

Puttanesca Pork Chops

2 servings

Ingredients

2 boneless pork loin chops, each about ¾ inch thick
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
2 anchovy fillets, minced, or 1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes or more to taste
2 cups cherry or plum tomatoes, diced
1/4 cup pitted black olives
1 tablespoon capers, rinsed
1/4 cup dry white wine
! tablespoon chopped fresh oregano
¼ cup chopped fresh parsley

Directions

Sprinkle pork with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once until browned and an instant-read thermometer registers 140°F, about 8 minutes. Transfer to a plate and tent with foil to keep warm.

Add the wine and cook for one minute. Add the garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers, and crushed red pepper; cook, stirring, for 1 minute. Add the tomatoes and simmer until the tomatoes break down and the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce. Top the pork with the chopped oregano and parsley. Serve with cooked pasta.

Pappardelle Pasta with Butter and Parmesan Cheese

2 servings

Ingredients

4 oz pappardelle pasta
Salt
Sauce:
4 tablespoons butter
1 garlic clove, minced
Freshly cracked black pepper
1 cup grated Parmigiano-Reggiano
Chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Cook the pasta al dente and drain. In the same pot add the butter and garlic and cook on low heat just until the butter melts. Add the pasta, cheese, and black pepper, toss and serve with the pork.

Oven Roasted Broccoli Florets

Ingredients

12 oz bag of fresh broccoli florets
2 tablespoons olive oil
2 garlic cloves, grated
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat the oven to 400 degrees F. Oil a baking dish.
Place the broccoli in the prepared baking dish and drizzle with the olive oil, sprinkle with the lemon zest, salt, and pepper. Toss well and roast for 15 -20 minutes in the preheated oven until crisp-tender and the edges are starting to brown, tossing occasionally.



OCB

Beauty, motherhood and Lifestyle

DESIGN

Design

Live Laugh Love

Writer, Explorer, Chef, Homemaker, well, the list goes on. Life's mantra "A smile is a curve that sets everything straight !!"

Office Jockeys

Racing to the weekend

Travel Vagrant

Travelling Made Easier With Our Tips and Tricks

KetoJENic Vibe

Keto Junkie 🥓🥑🍳 Health and Wellness based, Easy Recipes, and Keto Product Reviews

Chefs Nectar

baking blog breakfast cake cakes chaat chaats chicken chicken recipes children chocolate christmas recipes cooking curry cutlet dessert desserts evening snacks family fish fish dishes fish fry fish fry masala fishtarians food foodblog fried snack fruit cake grilled chicken iftar Indian cuisine Indian food indian street food kadai paneer kheema kids kofta curry Koftas methi muffins mughlai Mum mutton mutton curry mutton dish Mutton Koftas non-vegetarian pakoda palak paneer paneer recipe paratha potato potato recipes potato snack punjabi food Ramadan Ramzan Rava Idli raw banana recipes rice samosa shami kebab snacks spinach sweet Sweets tea time vada veg veg curries vegetarian vegetarian recipe veg recipe

Searching for Grady

Sometimes you just have to go back and search for that Younger You

Space Time Bae

Throwing my soul into the cosmos.

Retirement RV Dream

Planning the RV Dream

Bitches That Bake

On a mad one with muffins

Skinny Spatula

Healthy food that feels like a treat

Summer Yule Nutrition

Recipes for Weight Loss by a Registered Dietitian. No Added Sugar, No Refined Grains!

SENIOR ACCREDITED PSYCHOTHERAPIST-Dr.Fawzy Masaoud-LONDON, ENGLAND

NO DESPAIR WITH LIFE AND NO LIFE WITH DESPAIR . Email: dr.fawzyclinic2019@yahoo.com

Mustard Seed Budget

God's blessings in your life and ministry

She’s inspired

Inspired to inspire

Fcaptai Yardy Homemade Cooking Blog

#Homemade Jamaica Cooking Blog,

Dairy Free Indulgence and Yoga Breathwork

Yoga, breathwork and wholesome food. Take back your indulgences dairy-free & guilt free with surprisingly healthy recipes!

Generation of Travelers

Recollections, musings and random thoughts of unsound mind.

Блог красоты и здоровья от LiDea

О себе, о женщинах, об особенностях женского организма, об изменениях, связанных с возрастом. О красоте и здоровье, о том, чтобы сохранить их в условиях дефицита времени. О том, как сделать так, чтобы чувствовать себя королевой, чтобы окружающие видели её в вас.

Life and Life Lessons

discover what's in my heart, let our minds travel and discover, see the world in my head

natinkadrawstheline

Gezeichnetes, Gemaltes, Geschriebenes

All Things Nice

A website about ‘all things nice!’

Karla Sullivan

Progressive old soul wordsmith

STAY AT HOME MOM

Be an observer, and rock your life....

Reign 'n Spain

An American expat living, cooking, and eating in Valencia, Spain.

MODEL ELENA MOLLY MURGU

model elena Molly murgu NYC

Wee Scottish Mum

Easy recipes & meal planning for hungry bellies!

New foody in Switzerland

trying to cook new things

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Chirpy Home

Bringing Happiness to Your Home

✧◝

✧◝(。◕‿◕。)

Fishing Maverick

Gone Fishing

FOOD RECIPES

A variety of recipes that you should try

INFJ PHD

Valuing quiet and solitude in academe.

Food A La Scott

I like to eat a tremendous amount of food and share it with people.

%d bloggers like this: