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DutchPASTA À LA PUTANESCA

This pasta originated in the 'red lights' districts where it was meant to quickly restore the customers strength.

Pasta à la Putanesca, an Italian recipe prepared by the Happy Chief Cook.

Preparation time: ± 20 minutes.
Serves: 2 to 3.

Ingredients:

4 tablespoons olive oil,
3 to 4 ansjofilets, canned or jar,
3 ripe tomatoes,
400 g peeled tomatoes (canned),
12 pitted black olives,
2 tablespoons capers,
4-season pepper,
Original African sea salt mixed with green herbs,
1 red chilli,
3 cloves garlic,
200 grams of pasta (penne or spaghetti) (in this recipe is used Sedanini),
grated Parmesan cheese (eg, Grana Padano),
2 tablespoons flour,
2 tablespoons finely chopped chives.

Optional:

finely chopped parsley.

Directions:

Cook the pasta until tender in, plenty of water with sea salt mixed with green herbs and salt (both together 15 grams) and a splash of olive oil, 10 to 12 minutes "al dente".
Once the pasta is al dente (just tender), drain the water and rinse pasta under cold running water until the pasta is cold.
Shake the rest of the water from the pasta and set aside.
It is now ready for further processing.

Peel the garlic cloves and cut into thin slices.
Remove the seeds from the chilli and cut into small pieces.
Heat 2 tablespoons olive oil in a pan and fry the garlic and chilli until it is browned.

Extinguish it with some juice from the canned tomatoes.
VAdd the chopped anchovy fillet to it.

Cut the 3 tomatoes into pieces and add them.
Add the contents of the whole can of tomatoes to the pan.
Mash the tomatoes and let it simmer for 5 minutes.

Season the sauce with the 4-season pepper and salt mix with herbs to taste.
Add the capers, black olives, chives and two tablespoons of olive oil.
Let it simmer for 1 minute.
Then add the wheat flour.
Stir together well until everything begins to thicken.

Add the pasta with the chopped parsley to taste with a little cooking liquid in the tomato sauce and let the pasta as much as possible absorp the sauce.

Serve it with grated parmesan cheese.

Tip:

By the time that the pasta is cooked you have to regularly taste if the pasta is al dente (just tender).

Submitted by: Peter Snijders, prepared by the Happy Chief Cook, posted on March 6, 2011.