Pasta Putanesca

June 25, 2017

 

 

The origins of the Pasta Putanesca recipe is pretty uncertain. Because of this there is a wide range of stories about it’s origin. Freely translated the name means: Whore style pasta.

Some of those origin stories we like more than others. There is a claim that an Italian chef made the dish after a busy night having only some leftovers to feed a hungry and drunk crowd of people. They screamed for any type of whore’s son/garbage to eat and that’s where the name would come from. Of course this may very well be true, but we prefer the more historic explanations that include whores.

The first explanation is that the wives in the village would throw the dish onto the local whores. Only to make sure their husbands wouldn’t want them, because they would smell. We love the story but after making the dish really question the truth behind this. Since when do men say no to a woman that smells like good food?

One other (and  in our opinion more viable) story tells that this dish was made by whores between customers because it is quick and replenishes nutrition they need to work. The ingredients are cheap, the dish really is quick, easily kept standby even after you started marinating and most certainly it has that salty touch and enough carbs to keep you going after a sweaty day. 

 

With all these benefits in mind we made our very own version of Pasta Putanesca.

 

 

Ingredients:
As you will see a lot of these ingredients are either dried, stocked on liquid or canned. With this recipe there also is no need to bother with getting the fresh (more expensive) stuff.
 
Serves 4:
Fusilli or Farfalle pasta for 4
 
Marinade:
Juice of 1 Lemon
1 tsp. Dried Oregano
3 tbsp. Olive Oil
Black Pepper
Sea Salt
100 gr Canned Tuna
 
Sauce:
2 tbsp. Olive Oil
2 cloves of Garlic
1 tsp. Chili Flakes
80 gr Anchovies
100 gr Canned Tomato Puree
A hand full Black Olives
3 tsp. Capers

 

 

 

 

  1. Bring water to a boil for the Pasta and cook as usual.

  2. Squeeze the juice of the Lemon in a small bowl. Add the Oregano and pour in the Olive Oil. Grind some Black Pepper and Sea Salt into the mix and stir well before stirring in the Tuna. This marinade only needs a couple of minutes to work it’s wonders. Though if you have the time marinating it for about half an hour gives the best result.

  3. Prepare all the needed ingredients, open up the cans and jars in advance. When the heat is on, there is little time left. Crush and cut the Garlic in thin slices and chop the Olives and Capers roughly.

  4. Slowly warm the Olive Oil and add the Garlic, Chili Flakes and Anchovies while the Oil is still cold. As the Oil heats keep stirring. The Anchovies should slowly melt as the rest starts to release their flavor to the oil.

  5. When the Garlic starts to brown add the Marinated Tuna and Tomato Puree. Put up the heat and bake the mix for about two minutes.

  6. Stir in the Olives and Capers and give the mix another 30 seconds of heat. By now the Pasta should be about ready. Strain the Pasta and throw it in with the sauce. Stir quickly and serve as hot as possible.

     

     

     

     

     

     

     

     

     

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