Sunday, November 14, 2010

Fusilli Col Buco Putanesca

Fusilli Col Buco translates to corkscrew pasta.  Putanesca, well, it translates to Harlots Pasta or Prostitute Pasta.  The story I first learned is that Putanesca was a quick throw together pasta that a woman cooked for her fisherman who returned from sea unexpectedly.  Other stories say that Putanesca was a hooker's pasta that was cooked quickly at the end of the night after business was done.  When I apprenticed in Italian kitchens, this is how putanesca was made.  In recent years, I have seen tomato sauce versions of this recipe that are not quite as authentic.  The original Putanesca has no tomato in it.  Use a generous amount of your best olive oil when making this pasta.  This is an olive oil sauce pasta.
     Recipe:  Boil some fusilli col buco pasta in water. 
     Heat a generous splash of olive oil in a saute pan over medium heat. 
     Add 3 thin sliced garlic cloves. 
     Saute the garlic till it becomes a golden brown color. 
     Add a couple of chopped anchovies.
     Add a few small black olive halves.
     Add a pinch of oregano.
     Add black pepper.
     Add a few capers.
     Add a few pinches of coarsely chopped Italian parsley. 
     Remove the sauce from the heat till the pasta finishes cooking. 
     When the pasta is cooked al dente, set the sauce back on the heat. 
     Drain the water from the pasta. 
     Add the pasta to the sauce. 
     Toss the sauce and pasta together. 
     Set the pasta on a plate. 
     Garnish with Italian parsley sprigs. 
     Serve with grated parmesan cheese on the side.
     The flavors of putanesca are very strong.  Garlic, capers and anchovy flavors are carried by the olive oil.  Ripe olives in brine are the correct olives for this recipe.  Kalamata or oil cured olives are too strong of a flavor.  No salt is needed, because the anchovies are salty. This is a simple olive oil sauce pasta that is very delicious!  Ciao Baby!  ....   Shawna

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