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!
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!!
The Food Hunter says
September 7, 2009 at 6:47 pmThis is one of my favorites. looks great.
Patsyk says
September 4, 2009 at 8:31 pmgreat tips for puttanesca! I’ve never made it but, really must… especially since I just love saying the name of the dish!
Ruth Daniels says
September 4, 2009 at 11:40 amA perfect time of year to repost and thanks for sharing with Presto Pasta Nights.
Natashya KitchenPuppies says
September 2, 2009 at 3:34 pmI love pasta puttanesca! A great way to use your tomatoes.
Sippity Sup says
September 1, 2009 at 11:33 pmThis is a true classic done truly well! Truly… GREG
Lori Lynn says
September 1, 2009 at 6:00 pmCute post.
This pasta is one of my favorites.
LL
Kate says
September 1, 2009 at 1:08 pmYum. Pasta is so satisfying and this looks fabulous!
SDK says
September 1, 2009 at 12:33 pmThank you for your condolences to those of us not rolling in tomatoes. But I do have enough to make this…
My Carolina Kitchen says
September 1, 2009 at 12:17 pmPuttanesca sauce is one of our favorites, no matter what the origin. Yours looks especially appealing.
Sam
a good yarn says
September 1, 2009 at 10:34 amIn 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.
Joanne says
September 1, 2009 at 10:27 amPasta 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.
Anh says
September 1, 2009 at 1:37 amThe photos are so delicious! I am particularly drooking!
Pearl says
September 1, 2009 at 2:26 amyour pasta looks so delicious.
La Table De Nana says
August 31, 2009 at 8:15 pmWe JUST ate this recently..I like your tips:) I love Puttanesca~
Katherine Aucoin says
August 31, 2009 at 6:58 pmYou had me at letting the garlic and anchovies cook a little bit in the hot pasta…this looks and sounds fantastic.
Paula says
August 31, 2009 at 10:55 pmAh, 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!
Terri and Bob says
August 31, 2009 at 6:41 pmTotally love this sauce. Bob would like it as a reference to Ladies of the Night. Thanks for sharing (even if it is twice!)
5 Star Foodie says
August 31, 2009 at 5:32 pmI love the picture with all the sauce ingredients in a bowl!
Mari at Once Upon a Plate says
August 31, 2009 at 5:32 pmOne of my FAVORITE pasta dishes, and yours looks fabulous ~ great photos Pam!
Grace says
August 31, 2009 at 7:49 pmalthough i’ve never eaten the dish, i always, always associate it with prostitution. too bad, eh?
Tatersmama says
August 31, 2009 at 6:59 pmIt 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???)
Amy says
August 31, 2009 at 1:42 pmPam, 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.
girlichef says
August 31, 2009 at 1:08 pmYum, looks so colorful and summery. Nothin’ like a little whore sauce, LOL!
Marjie says
August 31, 2009 at 4:02 pmGo ahead and repost! We all like reminders and new pictures anyhow!
Joy says
August 31, 2009 at 3:38 pmTreading on thin ice. You knew I would set you straight, right?
Kat says
August 31, 2009 at 3:18 pmHey Pam, Did you feel the earthquake this morning?
Kat says
August 31, 2009 at 1:36 pmThat looks delicious!