Pasta Putanesca

[Y Sanchez]

Or whores pasta.

Made this for the first time the other night using a recipe found on the "Cook This With Sam the Cooking Guy" tv show.

Anyone else made this and have any tips on how to improve the process?

If you have never tried this look up a recipe and give it a go. VERY easy, great tasting, and really inexpensive, not to mention quick.

 

[Sangre Naranjada]

*****-style pasta.

1 28 oz can tomatoes, drain, break fruit apart with your hands
6 medium onions, roughly chopped
6 cloves garlic, roughly chopped
4 serranos, chopped
1 lb bacon, cut into 1 inch slices.
1/2 cup EVOO
tsp Salt, Tbsp pepper, tsp sugar, Tbsp oregano

Saute bacon in olive oil until browned.
Add onions, serranos. Saute another 10 minutes
Add tomatoes, garlic, and spices. Cook until liquid from tomatoes has evaporated enough to give the consistency you want.

Serve over pasta, preferably shells.

Damned good with a big zinfandel or a nice chianti. Better than fava beans even!

 

[Y Sanchez]

Why do you prefer shells? Better for sauce retention?

No anchovy paste for you? Have you ever used any sun dired tomatoes?

I like the bacon idea.

Six onions?? Seems like a lot, not that you can EVER have too much garlic and / or onion.

"EVOO"??? Just who the heck do you think you are, Rachel Ray?

Thanks

 

[Sangre Naranjada]

I have not used anchovy paste, but I have gone with sun dried tomatoes on occasion. I generally just go with what is easiest, and that's the canned stuff. I may have to give some anchovy a whirl in the sauce at some point.

And yes, shells with chunky sauces because the chunks of onion and all can nestle nicely inside.

 

[Mrmyke709]

It's not proper puttanesca unless you use a little anchovy paste and nicoise olives.