PASTA ALLA PUTANESCA

Napoli e Roma…. Spaghetti alla puttanesca comes from both places.

Have fun with us and prepare along chef Giacomo this traditional pasta and learn the difference between both versions (Napolitan & Roman). And enjoy its unique flavors and great aroma.

Ingredients

– 1 can (28 oz) of San Marzano tomato sauce
– 3 Anchovies
– 1/3 cups of capers
– 3/4 cups of chopped Castel Vetrano Olives (we’ll chop them during the class)
– 3 cloves of garlic
– Few branches of parsley
– Olive oil
– Crush red peppers (if you like spicy)

GOOD FOR 4 PEOPLE

 

Utensils Needed

– Cooking utensils
– Cutting board
– Colander
– Pot to boil the pasta
– Nice size pan to prepare the sauce

Directions

STEP 1 – Put some water to boil in a nice size pot and add a pinch of salt.
STEP 2 – Put olive oil at the bottom of your pan (make sure there is a thin layer throughout your pan)
STEP 3 – Peel the 3 cloves of garlic and put them in your pan. Do not cut the cloves.
STEP 4 – Put your pan with the olive oil and garlic on the stove at a low temperature.
STEP 5 – rinse the capers so that your pasta does not become too salty.
STEP 6 – chop the capers.
STEP 7 – Put the capers that you just chopped in your pan with the olive oil and the garlic. Put temperature on medium low.
AND MIX!
STEP 8 – Add 3 anchovies and keep mixing.
STEP 9 – In the meantime, you can open your can of tomatoes.
STEP 10 – You can add the san marzano tomatoes but make sure that you squeeze the tomatoes and you can add the sauce too. Put a bit of water in the container so you can put all the sauce in our pan.
STEP 11 – Put in medium temperature now. And add 2 pinches of black pepper and a bit of olive oil. Try your sauce and see if you need any more salt, pepper, olive oil, etc.
STEP 12 – add 3-4 branches of parsley.
STEP 13 – Chop the olives.
STEP 14 – Put the chopped olives into your sauce.
STEP 15 – Take out the cloves of garlic out of your sauce.
MIX YOUR SAUCE!
STEP 16 – Try your sauce and add salt and pepper as you wish but be careful with the salt because ingredients are already salty. Leave your sauce in mid/low temp.
IF YOU WANT TO ADD CHILI FLAKES YOU CAN ADD THEM.
STEP 17 – Once your water is boiling, you can put your pasta inside.
STEP 18 – Once the pasta is ready, take it out from the boiling water and put it into the sauce.
STEP 19 – If you think it is a bit dry, you can add some of the water from the boiling pasta.
ONCE READY, YOU CAN PLATE IT!