Pasta alla Puttanesca

Spaghetti ala Putanesca

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons, originally from originally from spaghettini alla puttanesca@giggle cafe)

See also: 1. Pasta Menu; 2. Pasta (About); 3, Mediterranean Menu;
Includes: 1. Basic recipe; 2. Chicken variation; 3. Original Pasta alla Puttanesca, from Chef Engjell Vrapi of Bigfork’s “When in Rome”

A local restaurant here (When in Rome) serves Puttanesca that is absolutely delicious, with a bit of heat and lots of flavor. Ive included their version (from a magazine article by their chef), served with penne.

For those who don’t speak Italian, Pasta alla Puttanesca translates as Street Walker’s Pasta, and is traditionally made with spaghetti pasta, but linguine or penne can also be used. Anchovy is an essential flavor in this sauce; rather than chopping up whole anchovies, I prefer to use anchovy paste that comes in a tube – it keeps well.

Other than the anchovy, this dish does not normally include meat, but I like to add brined, sauteed chicken breast slices, listed as optional in the recipe. Another idea is to add steamed clams, mussels or shrimp to the dish, with or without the anchovy. See Fine Cooking: Penne alla Puttanesca with Shrimp (3).

This quick and easy recipe is adapted from Fine Cooking (1); original recipe by Dawn Yanagihara-Mitchell. Serves 4. See also Fine Cooking: Vegetarian Pasta Puttanesca (2)

Generally, tomato pasta sauces work quite well with whole grain or Ezekiel pasta, but you could certainly use regular Durum wheat pasta. I think that 2 oz pasta per serving is enough, but you could make 3 – 4 oz per serving if desired.

Ingredients & Equipment:

2 boneless & skinless chicken breast halves (optional), brined for 30 minutes
8 – 16 oz dried whole wheat or spelt spaghetti or linguini
4 cloves garlic, minced
½ cup pitted, brine-cured Italian or Greek olives, coarsely chopped
2 Tbsp capers, drained
3 – 4 Tbsp olive oil
scant Tbsp anchovy paste (or 3 oil-packed anchovy fillets, minced)
¼ tsp crushed red pepper flakes, or to taste
28 oz can crushed tomatoes (or about 3 cups chopped fresh tomatoes, with their juice)
1 Tbsp chopped fresh oregano (or 1 tsp dried)
Unrefined sea salt, to taste
freshly ground black pepper, to taste
Equipment:
2 small bowls
1 medium bowl (optional, for fresh-chopped tomatoes)
two 3-quart saucepans

Method:

Prep: If using chicken: Brine chicken (¼ cup kosher salt and 2 cups water per 8 oz meat) for 30 minutes. Rinse and pat dry, then cut crosswise to make ¼” thick slices. Lightly coat with flour, season lightly with black pepper, and set aside.
Mince garlic and chop olives, placing each into separate small bowls. Add capers to olives.
If using fresh tomatoes, seed then chop them; transfer to bowl.
Bring saucepan of water to a boil; salt it (use Kosher or regular salt), then keep it simmering until ready to cook the pasta.
Pasta: Meanwhile, heat 1 Tbsp of the olive oil in second saucepan over medium heat. Add chicken slices (if using) and saute about 2 minutes on each side, until lightly golden. Remove to plate to keep warm.
Reduce heat to medium low and add another Tbsp of the olive oil to the pan. Add minced garlic and simmer, stirring occasionally, about 2 minutes, until garlic is sizzling. Do not let it burn.
Add anchovy paste and red pepper flakes and continue to simmer 1 – 2 minutes more.
Add tomatoes, increase heat to medium-high, and bring to a boil, then reduce to medium-low. Add back chicken pieces (if using), and simmer about 10 minutes, until sauce thickens slightly.
Bring saucepan of water back to a boil (about 30 seconds). Add pasta and cook according to package instructions, to al-dente.
When tomato sauce is ready, add olives, capers and oregano. Add 2 Tbsp olive oil, and season to taste with salt and pepper.
When pasta is done, reserve ½ cup of the cooking mixture, then drain pasta well. Return pasta to the hot pot over medium-low heat, and pour tomato sauce over. Toss to mix, adding reserved cooking water as needed.
Serve immediately .