Pasta Puttanesca

Pasta Puttanesca

Those astute readers with memories like a steel trap will remember that I already posted about Pasta Puttanesca on May 28, 2008. What?? You didn’t remember?? That’s okay, I only remembered because it’s not often that I get to talk about whores on this blog. I am a teacher after all, and teachers (like cops and priests) are held up to higher standards than other mere mortals. And after the boobs post, I am probably treading on fine water (what is that saying?? Because I know that I have totally messed it up, but for the life of me, I can’t think of how it should really go).

So, anyway, back to the pasta. I am reposting this with new pics and tips. I feel it’s completely timely what with the glut of tomatoes that some of us are experiencing, and so sorry to those of you not experiencing said glut. What I love about this dish is there is no cooking, other than the pasta. But since some of the ingredients are a little strong…hello…garlic and anchovies, I have a certain order that I use when I compose this dish. When I put all of the sauce ingredients in the bowl, I make sure and put the anchovies and garlic on the top, that way when I dump the hot pasta on it, they get first dibs at the heat. I usually let it sit for a few minutes before I toss it, to let them cook a little, and you can tell because your kitchen starts smelling like garlic and anchovies, and I for one, find that a good thing!

Sauce ingredients

I’m not going to repost the recipe, you can just follow the link above. This post, linking back to a post (this may be cheating), will be my entry for this week’s Presto Pasta Nights, hosted by at it’s lovely creator Ruth at Once Upon a Feast! Oh great, leave it to me to try and cheat when the big boss lady is hosting!!

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Comments

  1. says

    Pam, you can talk about whores and boobs all you want. I for one, think it makes the posts more colorful!

    And who wouldn’t enjoy a meal with a name like “Puttanesca?” Actually sounds like it belongs next to a whore. But in a good way.

  2. says

    It looks beautiful, but I’m just a ‘leettle’ {{{shuddery}}} at the thought of anchovies.
    Not that I’ve ever had them, mind you… except on a pizza about 30 years ago.
    Can you guarantee that it tastes every bit as good as it looks?
    Because if you can, I’ll definitely give it a go!
    (where do you get anchovies, by the way???)

  3. says

    Ah, working women food! Love it! I’m a big fan of anchovies, so this totally works for me. And I love the word “puttanesca”! I think I’ll use it to replace saying “darn” or “rats”. So the next time I’m royally irritated, using great ennunciation, I’ll mouth “puttanesca”! Maybe I’ll throw in a little bit of an accent, too. Should be fun!

  4. says

    Pasta puttanesca is one of my absolute favorite pasta dishes. You can’t go wrong with olives and capers. Or being able to talk about whores on the blog and at the dinner table. Now that you wrote it, I can’t remember what the right “treading water” phrase is. This is what I will be thinking about all morning.

  5. says

    In the interests of public decency I will refrain from the numerous obvious references one could make. I am concerned however, that the tone of this blog has been lowered, once again. This is becoming something of a habit with you, now, isn’t it? And yes, my lips are pursed as I peer over the rim of my glases Miss Sidewalk Shoes. Hmmmm. Depite my consternation, it’s a seriously good pasta dish.