Okay, my favorite pasta dish of all time is Puttanesca. My next favorite is Cacio e pepe. Both are classic Italian dishes. Puttanesca means "Lady of the Night". It derives its name as a late night preparation requested by the Ladies of the Night. While I appreciate that some folks do not like Anchovies, you should not fear. This pasta dish is so complex that you will never know the exact things you are tasting. The sauce once cooked down is earthy and Oh-so flavorful that you will not mind what is in it. The best Puttanesca (and Cacio e pepe for that matter) I have ever had in the United States was at Ristorante La Toscana in San Rafael, California. The classic dish does not come with any seafood. However, at La toscana they top the dish with three prawns. While visiting Carmel, I had a seafood Puttanesca at the Old Fisherman's Grotto on the tourist wharf in Monterey. They added Prawns, Scallops and Salmon. I ask to hold the fish. Their version was very, very good. So, here goes, one of the best pasta dishes you will ever eat. Buon Appetito.
Ingredients
- ¼ Cup Extra-virgin Olive Oil
- 4 large Garlic cloves, finely chopped
- 1 28.2 ounce can peeled tomatoes in puree with basil (find Italian tomatoes).
- ½ Cup Kalamata Olives, halved, pitted
- 3 Anchovy fillets, chopped
- 1-½ TB drained Capers
- 1 Teaspoon Dried Oregano
- ½ Teaspoon Dried Crushed Red Pepper Flakes
- ¾ Pound Spaghetti
- 2 TB chopped fresh Italian Parsley
- 3 medium sized prawns, shelled with tail attached and deveined.
- Grated Parmesan Cheese
Procedure
- Heat Oil in saute pan over medium heat.
- Add garlic and saute until fragreant, about 1 minute
- Add tomatores with puree, olives, anchovies, capers, oregano, and crushed red peppers
- Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes.
- Add prawns.
- Season with salt and pepper.
- Meanwhile, cook pasta in large pot of bling salted water until al dente (still firm to bite).
- Drain pasta, return to same pot.
- Add sauce with prwans and parsley. Toss over low hear until sauce coats the prawns and pasta, about 2-3 minutes. Make sure prawns are cooked, pink in color and not translucent.
- Serve immediately with cheese.
