10-minute Italian pasta comes with risqué past | Chef Dez
Last updated 6/28/2017 at Noon
Although my ancestral background is of French and German descent, Italian cuisine is one aspect of the culinary world that I absolutely adore.
The essence of Italian ingredients such as garlic, olive oil, tomatoes, and olives send my taste buds into euphoria time and time again. The dish, however, need not be complicated to achieve this. There are many Italian meals that are not only delicious, but also incredibly simple. This recipe is a prime example.
Meat lovers cannot ever imagine that a vegetarian pasta dish could be satisfying enough to fulfill a pasta craving without a meat-sauce present, but this one will have them asking for more. It has a large enough network of flavors to offer character and complex taste to keep even the most carnivorous eater satisfied and it couldn't be simpler.
Linguine Puttanesca pronounced “ling-gweenee poo-tan-ness-ka” is a classic dish from old-world Italy with an anecdote of risqué origination. Rumor indicates that Italian “working women” created this dish as a quick meal to prepare between visits with clients.
Whether this tale bares true or not, the sauce for this pasta dish can be prepared in the same amount of time it takes to boil the water and cook the linguine noodles, making it the perfect solution for busy lives.
Basically, the olive oil is infused with garlic, chilies and anchovies before the tomatoes and optional wine are added. Once the tomatoes have cooked down, the capers, olives and parsley are added at the end of the cooking process. Toss it with the cooked linguine, season with salt and pepper, and serve.
Although the name of this dish is derived from the Italian slang word “puttana” for “prostitute,” this is a great pasta dish that I am sure everyone will enjoy. Discretion, however, in relaying the rumored history of this dish to certain family members, would be expected.
(Makes approximately four portions)
2-3 tbsp. olive oil
1 tsp. dried crushed chilies
2 cloves garlic, minced
2 tsp. anchovy paste, or 2 anchovy filets (from a can)
1 796-milliliter can of diced tomatoes, drained
1/2 cup pitted and halved kalamata olives, firmly packed
2 tbsp. capers, drained
3/4 cup chopped fresh parsley, loosely packed
300 grams dry linguine, cooked to your desired doneness
Salt and fresh-cracked pepper to season
First, add the oil, chilies, garlic and anchovy to a large pan and heat over medium-low heat for approximately 3-5 minutes to infuse the flavors. Be careful not to burn the garlic.
Second, add the drained tomatoes and increase the heat to medium-high. Boil until reduced, stirring occasionally, for approximately 4-5 minutes.
Third, remove from the heat. Toss in the olives, capers, parsley and hot, cooked pasta.
Finally, season to taste with salt and pepper, and serve immediately.
Gordon Desormeaux aka Chef Dez is a chef, writer and host serving the Pacific Northwest. Visit him at http://www.chefdez.com. Write to him at email@example.com or P.O. Box 2674, Abbotsford, BC V2T 6R4.