A bowl of mine with two little frogs on the side. This is my pasta puttanesca recipe, and holy cats, it is spicy and delicious. I like recipes that are quick, easy, reliable and this is one of those recipes. I am giving the small version of the recipe, which feeds two people about to bursting.My wife isn’t a native speaker, but she is pretty smart, and worked in Sicily for a long time, a long time ago. Puttanesca is the Italian word for lady of the night. You know, world’s oldest profession. I know the awful Spanish put-down ‘Hijo de puta’, son of a wh*re. Well, so, the Italians named this easy spicy pasta dish after spicy women?
Pasta Puttanesca from Gary
-Boil 8 oz. pasta or cheese tortellinis
-In fry pan pour 1-2 tbsp olive oil and heat
-chop 1-2 garlic cloves (or more!) and heat about one minute
add 2 large chopped tomatoes, ½ cup chopped olives (GOOD OLIVES), 1 tbsp. capers (I think some people do anchovies here), ½ teaspoon or more dry basil or fresh if you have it, a few shakes of dried pepper flakes: as much as you can stand: simmer this uncovered about five minutes
-measure 1/4-1/3 cup parmesan: use half of that to toss with pasta and veggies in a bowl. use the last of the parmesan to top then get some Chianti in a bottle in a basket and EAT.
22 comments:
Yum! This recipe is really good and I'm not just saying that because I'm Mrs. Pottersblog.
And so easy, even I could do it. Although I'd leave out the pepper flakes.
thanks for the recipe.
i will definitely try it since your food is ALWAYS delicious.
question: since tomato season is over, is it acceptable to use can tomatoes?
Big D: just drain a can of diced tomatoes, and maybe they need an extra minute to simmer.
BTW--definately go for tortellinis!
you're the best!
I'll make that on Monday when my sweetie is back home. Tonight the kids get plain old crock pot roast greek chicken, cheddar rice and corn... tomorrow, nothing as elaborate, just an asian roast pork loin, steamed japanese buns and steamed cauliflower....
I can cook too pottery man mu hua ha ha ha . :)
Holy cats, master dib, that is wicked impressive!
Ah, but you see, I cheat. I have made greek chicken before by simply taking a recipe for souvlaki and throwing it together in the old crock pot to simmer all day.. Today, I cheated BIG time. A small chicken in a crock pot with 1/2 a cup of water and 1/2 a bottle of greek salad dressing poured on (and in ) the chicken. Make a circle of foil and place it suspended above (but not ON) the chicken shiny side down to reflect some of the heat onto the upper part of chicken to brown it.
:)
Master dib, we are but just worms in awe of your wisdom and power....
In awe of my cheapness and laziness more like ha ha ha!
My mother insisted we needed a crock pot, and we can make some awesome chili with it. Toss in just about anything and simmer all day....oh man, always perfect.
Find those big (like 1 litre) cans of clam chowder at costco or whatever youhave in the US for bulk buying. Pour it in, add some pepprs and chopped tomatoes and leave it sitting while you work outside on a cold day. Some in, simmered chowdah that tastes better than regular chowdah
Funny thing is, I get store brand (very ordinary) spaghetti sauce, load it and a pile of veggies and spices and whatnot, into the pot and simmer all day and the result is really quite professional, and you havn't done a thing. Time simmering is key.
I do the same, though my wife complains. She in turn does this amazing red wine sauce from Cooking Light Mag.. when I find the link I'll upload it.
I don't think there can be too many pasta dishes in this world. Always room for more.
Thanksgiving this year (we are, like cows and elephants, vegetarians) will be stuffed shells! You have your shells, stuffed with ricotta mixture, onion and peppers, then sauce all over the place, then topped with mozzarela, bake. A lot like a lasagne, but stuffing little shells is more fun. It is really that simple.
Mm.. I love pasta.. and cheese.
I made this excellent baked vegtarian lasagna with shaved yellow zucchini instead of 1/2 of teh cheese in the cottage cheese mixture..
i think when I make my steamed japanese buns today they will be stuffed with sweet cabbage, onions and roasted garlic.
That's brilliance, Master Dib.
You know, we have these nice veggies I was gonna stir fry at dinner time, but I have changed my mind. Maybe some nice oriental noodles with peanut sauce and sesame (and the veggies).
You know, all this talk, how do I make it to lunch? Starving....
Do you want the recipe for steamed buns are not now that I am considered a heathen swine. :)
I am glad you are heathen swine. let's sing a little round of 'coom by yaah, my lord, coom by yaah...'
hey, let's have that recipe
Steamed Buns
1 packet (2 1/2 tsp) active dry yeast
1/4 cup warm water (110F)
3 cups ap flour (bleached, if possible)
1/4 cup sugar
1/2 cup warm water
1/2 cup warm milk
1 tbsp veg shortening, melted
1/2 tsp baking powder (i used a bit more)
In a large bowl, combine yeast and 1/4 cup water. Let stand for 5 minutes, until foamy. Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well. Add remaining flour gradually until the dough comes away from the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes. Place in a large ziploc bag to rise (or a bowl, covered with plastic wrap) until doubled, 45-60 minutes.
Cut 12 3-inch squares of parchment paper.
Turn dough out onto a lightly floured surface and flatten. Divide dough into 12 pieces (I made 15 because my steamer is on the small side). Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter, but you'll get the hang of it quickly without measuring). Place about 2 tbsp filling in the center of the dough and close the dough around the filling (recipe below), pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet. Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.
Steam buns for 18-20 minutes, in batches if necessary, until springy to the touch. Serve hot.
Makes 12 buns.
Alternate recipe for steamed buns:
Place Gorthos in a sauna after swimming laps for 10 minutes.
I don't want to think about Gorthos' steamed buns, ever.
Thanks for the recipe--the blogosphere appreciates it. And tune in Monday for more recipe fun!
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