Tasty Tuesday: Linguine Alla Puttanesca
This is one of my all-time favorite pasta dishes. Puttanesca roughly translates into "streetwalker", so one can see how this particular Italian pasta dish is pretty enticing. (haha!) The sauce is slightly spicy and extremely aromatic. I get extra crazy and add bacon into the pan before the anchovies. If you think you don't like anchovies, you're probably wrong. I swear they don't taste too fishy; they just taste nutty and fragrant and delicious. Try this recipe on a night when you're feeling particularly adventurous and creative--it'll definitely get your blood flowin'! Bonus points if you make your own linguine.
(Recipe adapted from Rachael Ray's 'Everyone Is Italian On Sunday'.)
Ingredients
2 slices bacon, chopped
12 anchovy filets (I buy the Italian kind in a tin and drain them)
8 large cloves garlic, chopped
1 onion, chopped
2 fresno chile peppers, chopped (you may substitute a few healthy pinches crushed red pepper flake)
1 cup dry white wine
1 32-ounce can crushed tomatoes
a few handfuls of olives of your choice (I like pimento stuffed green olives)
black pepper
1 pound linguine (homemade or store bought is fine)
handful fresh parsley, chopped
grated parmesan cheese, for topping
Directions
In a large skillet, heat the bacon over medium heat and cook until the fat is rendered out and the bacon is crispy, about 8 minutes. Remove bacon from the skillet and let drain on a paper-towel lined plate.
In the bacon fat, add the anchovies, reduce the heat a little bit, and stir until they're broken up. (They'll literally melt into the fat.)
Next, add the garlic, onion, and chiles and stir. Let cook for about 10 minutes. Make sure to not let the garlic burn--reduce your heat to low if you need to. Add the wine and let cook an additional 10 minutes to let the alcohol cook out.
Add the tomatoes and olives to the pan. Simmer over medium-low for about 30 minutes. Season with black pepper. (Skip the salt; the bacon and anchovies add plenty of salt to the dish.)
Cook your pasta to al dente. Before you drain, reserve 1 cup of the starchy cooking water. Toss together the sauce, starchy water, parsley, reserved bacon and pasta for at least 1 minute to combine.
To serve, top individual bowls or plates with grated cheese and a few extra olives. Serve with warm cheesy bread on the side.
Enjoy!!
(Recipe adapted from Rachael Ray's 'Everyone Is Italian On Sunday'.)
Ingredients
2 slices bacon, chopped
12 anchovy filets (I buy the Italian kind in a tin and drain them)
8 large cloves garlic, chopped
1 onion, chopped
2 fresno chile peppers, chopped (you may substitute a few healthy pinches crushed red pepper flake)
1 cup dry white wine
1 32-ounce can crushed tomatoes
a few handfuls of olives of your choice (I like pimento stuffed green olives)
black pepper
1 pound linguine (homemade or store bought is fine)
handful fresh parsley, chopped
grated parmesan cheese, for topping
Directions
In a large skillet, heat the bacon over medium heat and cook until the fat is rendered out and the bacon is crispy, about 8 minutes. Remove bacon from the skillet and let drain on a paper-towel lined plate.
In the bacon fat, add the anchovies, reduce the heat a little bit, and stir until they're broken up. (They'll literally melt into the fat.)
Next, add the garlic, onion, and chiles and stir. Let cook for about 10 minutes. Make sure to not let the garlic burn--reduce your heat to low if you need to. Add the wine and let cook an additional 10 minutes to let the alcohol cook out.
Add the tomatoes and olives to the pan. Simmer over medium-low for about 30 minutes. Season with black pepper. (Skip the salt; the bacon and anchovies add plenty of salt to the dish.)
Cook your pasta to al dente. Before you drain, reserve 1 cup of the starchy cooking water. Toss together the sauce, starchy water, parsley, reserved bacon and pasta for at least 1 minute to combine.
To serve, top individual bowls or plates with grated cheese and a few extra olives. Serve with warm cheesy bread on the side.
Enjoy!!
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