Pasta à la Puttanesca

Pâtes à la Puttanesca

Pâtes à la Puttanesca

Pasta à la Puttanesca

Friends of the Interns, this year will be the year of pasta on Papillae and Pupillae.

Is it? That for a news is good news! But why?

Because I agreed to be the ambassador of the Barilla brand for one year.

Advertising?  OMG!

No, God forbid. You know how demanding I am on these issues. I am going to share recipes, information, useful things that I hope you will like and I have chosen to accept this proposal for several reasons:

  • Because it’s a brand that speaks to me. I buy and eat them. Their products are raw (no E machin machin in the pasta), Italian, accessible to everyone and you can find them everywhere, even if you don’t live in Pâââris ;).
  • Because everyone eats pastaThe gluten-free pasta is available today, regardless of age, religion, social class, diet (vegetarian etc.) and even if you are gluten intolerant.
  • Because I love pasta and that my children and husband are too happy. No weird stuff to taste, only good stuff!
  • Because it will allow me to share with you great recipes, info and tips.

Would you like to? Shall we start?

Ah yes then! 😉

Go zou, so it’s a recipe for pasta a la Puttanesca that I propose to you. It’s a classic Italian recipe. If this recipe usually includes anchovies, we have made it here in a vegetarian version. Marcello Zaccaria, the chef at the Barilla Academy with whom I learned to make it, pays attention to his diet and tries to eat a little less meat. For the version with anchovies it will be enough to add 3 or 4 (with salt), well rinsed in the sauce along with the other ingredients.

Here is the recipe :

You need for 4 persons :

  • 400 g of linguine collezione Barilla
  • 8 tablespoons of olive oil
  • 2 cloves of garlic
  • 600 g of tomatoes ripe or good quality canned tomatoes (this is what Marcello used)
  • 50 g pitted black olives in the Greek style
  • 10 g capers with salt (in Italian grocery stores)
  • 2 tablespoons of chopped flat parsley
  • 1 peperoncino (or failing that, a hint of cayenne or Espelette pepper)

1 hour before starting the recipe: Coarsely remove the salt from the capers and soak them for about an hour in a bowl of fresh water. Drain them, they are ready.

Câpres au sel

Capers with salt ©Shutterstock

Heat the salt water for pasta in a very large volume of water.

A little reminder about the amount of water needed to cook pasta For 100 g of pasta, you need 1 liter of water and 7 g of salt (in the past we used to talk about 10 g, but since we consume a lot of salt, 7 g is enough). So for our recipe we need 4 liters of water and 28 g of salt.

Regarding the firing time, please follow the instructions on the package, firing al dente of course, BUT Marcello explained to me that when preparing pasta in sauce, you had to cook part of the time in water and the other part in the a frying pan.  This is what we will see below:

So at the same time as we heat the water, we prepare the sauce:

Peel the garlic cloves and split them in half. Heat the pan. When it is hot, add the olive oil. Leave for about 30 seconds and then add the tomatoes, pressed garlic, drained capers and olives. Cook for 5 minutes on a fairly high heat, adding 50 ml of pasta cooking water halfway through. Add the chopped parsley and a hint of chilli pepper.

Sauces à la Puttanesca

Puttanesca Sauce

When the pasta is almost cooked (so if it is marked 8 minutes on the package, after 6 minutes), drain it (keep some cooking water) and put it in the Puttanesca sauce.

Mettez les pâtes dans la sauce

Put the pasta in the sauce

Mix and cook for 2 to 3 minutes more, always on a fairly high heat. If necessary, you can add 20 to 30 ml of pasta cooking water.

All you have to do now is train. Once the pasta is on the plate, add a few drops of olive oil and a pluche of parsley to decorate.

Pâtes à la puttanesca végétariennes

Vegetarian puttanesca pasta

To fall!

Linguines à la Puttanesca

Linguine à la Puttanesca

Some information learned that day: 

  • To cook 100 g of pasta, 1 liter of water and 7 g of salt are needed.
  • If you make pasta with sauce, you need 100 g of sauce for every 100 g of pasta.
  • If you make pasta with pesto, you should count 50 g of pesto for every 100 g of pasta. Pesto does not heat up, it mixes with the pasta when you serve it.
  • Long pasta should be eaten quickly (it cools faster) and should be mixed with plenty of sauce.  They must be cooked perfectly and cannot be overcooked.


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