CookTeaser

Serves 4

A CookTale

This famous classic dish was named for the fact that Italy’s “Ladies of The Evening” could quickly prepare & eat it between tricks. It’s just as fast and easy as the original and requires nothing more than some everyday items you probably already stock in your pantry.
The sauce originated in Naples. The Ladies prepared it right on the street in large empty oil drums that they fired up basically to keep warm. It was a quick & nourishing meal that allowed them to get the needed renewed energy to get right back to work. The slang interpretation of the name was & still is “Whores Pasta”.

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta, Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO
Spaghetti or Linguine the amount required to accommodate the serving

METHOD The Puttanesca Sauce

1. Heat the EVOO & the Oil in the Anchovy can in a large deep skillet till
medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.
2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutes or until the flavors merge. Use your judgement.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

METHOD The Pasta

1. Fill a pasta or soup pot with about 8 quarts of water, when boiling add 1 TBS of Kosher Salt.
2. Add the Pasta & bring the water back to a boil & boil until Al Dente. About 8 minutes for Spaghetti about the same for Linguine.
3. Drain & your ready to add to a Sauce.

A CookTale

If I had an official title it would be Pasta Hunter. For me, no other food offers as many delicious possibilities and variations. After another delightful tour of the Saugerties Farmer’s Market, I was primed for “pasta tonight”, and Cathie was at a family “do” in PA., not due home until sixish. My countertop was laden a with multitude of volunteers. What you see above won the beauty contest. I’ve come a long way from that Bronx childhood special, Mueller’s Spaghetti with DelMonte Tomato Sauce.

INGREDIENTS

4 Ounces of Pappardelle
Basil Oil (recipe follows)
2 TB of EVOO
2 Small Zucchini, thinly sliced
6 Zucchini Blossoms, sliced in half (optional but desirable)
2 Ounces of Ricotta Salata, diced
A pinch of Red Pepper Flakes
Salt & fresh Pepper
12 Opal Basil Leaves, halved (if unavailable use green basil)

METHOD

1. In a large deep-sided skillet, heat the 2 TB of EVOO. Add the Zucchini, season with Salt, Pepper & Red Pepper Flakes. Cook for 1 or 2 minutes. Turn off the heat.
2. Bring a pot of salted Water to a boil. Add the Pappardelle & simmer for the recommended time of 7 minutes for al dente.
3. Drain the Pappardelle & add it to the skillet with the Zucchini & seasonings. Add the optional Zucchini Blossoms, the Ricotta Salata & gently stir together with 2 spoons. Add the Opal Basil Leaves & If necessary a dash of pasta water.
4. Plate & top each serving with a TB of Basil Oil.

RECIPE Basil Oil

INGREDIENTS

12 Basil Leaves, chopped
1 Garlic Clove, minced
1/2 tsp of Lemon Zest
1/3 Cup of EVOO
Salt & Pepper

METHOD

In a small dish stir together the Basil, Garlic, Lemon
Zest & EVOO. Add Salt & Pepper & set aside for about 20 minutes to allow the ingredients to come together.

The ingredients that comprise this dish date back to 1790 with
deep Italian roots that originate in the tiny town of Amatrice in the mountains of the Lazio region. Traditionally there is only one way to prepare it. The ingredient list has been passed down for hundreds of years, and the only modification is the meat. When Guanciale isn’t available, Pancetta or even Bacon is the replacement. But do try to find a source locally for Guanciale. It definitely can be located & purchased on the Internet. You use very little and it goes a long way, supplying a unique flavor to any dish that it’s added to. I first posted this wonderful pasta sauce on May 16th. I simply couldn’t resist a redux.

RECIPE

INGREDIENTS

1 TB of EVOO
1 Medium Onion thinly sliced
3 Garlic cloves thinly sliced
1/4 Pound of Guanciale cut into a 1/4″ dice
1/2 Cup of Dry White Wine
1 15 Ounce can of diced Tomatoes drained, the liquid retained & set aside.
Kosher Salt (to taste)
A pinch of Red Pepper Flakes (or to taste)
1/4 Cup of Pecorino Romano
4 Ounces of Bucatini

METHOD

1. Heat the 1 TB of EVOO in a 12″ saute pan.
2. Add Onion & Garlic, saute over medium heat until transparent. Add Guanciale (or Pancetta) & saute until beginning to lightly brown.
About 4 minutes.
3. Add the White Wine, bring to a boil & cook down for a few minutes.
4. Add the drained diced Tomatoes & cook for 15 to 20 minutes to create a sauce.
5. Season with the Salt & the Red Pepper Flakes, combine it all for a minute or so & remove from the heat.
6 Bring a large pot of Salted water to a boil & add Bucatini. Cook for 9 minutes or until Al Dente.
7. Drain & transfer to the saute pan, folding the pasta & the Tomato sauce together. If the mixture is seems too dry add a swig of the retained Tomato water.
8. Fold in the Pecorino Romano.
9. Plate & serve.
10. A bowl of Pecorino Romano on the table