There are many explanations that describe the origin of this dish. Puttanesca (literally means whore’s style spaghetti) is believed to have originated in the Campania region of Italy. In 2007, when we visited the ruins of Pompeii in Naples, our tour guide Marco from Perillo Tours explained to us the story behind the name of this dish. According to him, the ladies of the evening made it to lure the men into their house by attracting them with the aroma of the sauce. Other sources claim the ladies made it because it was easy and quick as they were always busy and had little time for cooking. Whatever the story, Puttanesca is a delicious and lively sauce that you can whip in no time. It’s best served over spaghetti. It is tasty but on the salty side.
28 oz. peeled tomatoes, chopped or crushed
1 cup meatless tomato sauce
6 oz. Kalamata olives, pitted and chopped
1/3 cup capers, drained
2 can of whole anchovies in oil
2 tbsp. olive oil
4 garlic cloves, chopped
Red pepper flakes, optional
1 lb. of spaghetti
Preparation:1) Bring pasta water to a boil, add salt, and cook according to package directions. I like mine al dente (to the bite)
2) In the meanwhile, over medium heat, in medium-size saucepan, heat up olive oil, sautee the garlic for 1 minute, add olives, capers, anchovies, continue cooking for about 5-7 minutes. Stir occasionally. Add the crushed tomatoes, tomato sauce and pepper flakes. Bring to a quick boil, simmer on low for 15-20 minutes. Serve it over spaghetti.Cook’s note: If pasta is done before the sauce, just drain it well and drizzle some olive oil on it to prevent clumping.If you love all these ingredients, you will savor this delicious meal. I recently made it with cod fish over polenta, and it came out scrumptious. Check out my blogpost: Baccala Mantecato to learn how to desalt the cod fish.
Wine Pairing Suggestions: Ideally, I recommend the red Lacryma Christi from the slopes of Mount Vesuvius in Campania, Italy. However, it can be challenging finding this varietal. My next suggestions would be a Primitivo from the Puglia region or a Nero N’Avola from Sicily. Whatever your choice, with or without wine, you will enjoy this punchy pasta (if you like all the ingredients). Buon Appetito!
Warning: This dish has a high sodium content
Disclosure: I did not get compensated for the products that I used
Recipe developed by: Gina Martino Zarcadoolas for Foodiewinelover
Photos by Gina Martino Zarcadoolas for Foodiewinelover
Happy Cooking from my Kitchen to yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Wine Connoisseur
Culinary and Global Cuisines Aficionado
When I lived in New Jersey many years ago, my uncle used to have a zucchini garden in the summertime. He often made Stuffed Zucchini Blossoms, and I always enjoyed them. He also put them in scrambled eggs. Since then, I moved to South Florida, and could not find them anywhere. On occasions, I would enjoy some, at a nearby Italian restaurant, but I always wanted to make it in my kitchen. Recently, my son PJ told me, he knows someone who’s growing zucchini. I screamed on the top of my lungs, and told him to get me some. Well, he came through for me, because today he brought me a nice amount of them. Needless to say, I was ecstatic.
Since I’ve never made them, I sought the assistance of some amazing friends who guided me in putting this recipe together. Giusy gave me the ratio for the beer and flour batter, and Angela suggested to make them the traditional Roman style, with fresh mozzarella and anchovies. It was a MAJOR HIT!
Serves: 4-8 Total: 15 zucchini flowers, keep them in a cool place so they don’t wilt. Level of difficulty: Medium, because it takes a little time, and you have to treat them gingerly.
15 zucchini blossoms, (flowers)
1 cup beer, room temperature (Heineken)
1 cup all-purpose flour
Olive oil for frying
Salt & Pepper to taste
Anchovies, fillet flat, 1 can
Fresh Mozzarella cheese, as needed
1) With a dry paper towel, gently clean the flowers. Remove the stamens, (pollen inside the flower) DO NOT ATTEMPT TO WASH THEM, YOU WILL BREAK THEM.
2) Stuff each flower with a dollop of mozzarella cheese, (about 1 teaspoon or so depending on their size) and 1/2 of an anchovy fillet. Squeeze the top of the flower gently to close it. It will not be perfect, don’t worry about it. The batter will protect the stuffing while cooking. Set aside.
3) Prepare the batter, by combining the flour with the beer. Season with salt and pepper to taste. Mix well with a whisk until you obtain a creamy texture.
4) In the meanwhile, pour oil to cover the bottom of a frying pan, heat up on medium-high heat. Gently place the zucchini flowers in the batter, making sure, they are coated well. ( I did them in batches) and drop them in the hot oil. It will be messy, and it’s ok, just have confidence. Cook on one side for about 2-3 minutes, lower flame, if it’s too high, you want them light golden brown and not dark brown. Cook other side for another 2 minutes. Remove promptly. Serve at once. They will literally melt in your mouth. If you don’t like anchovies, then omit them. (sorry, but you will miss out). My family went bananas over this stuffing. You can also stuff them with ricotta cheese, and use club soda instead of beer, for a lighter batter.
Please keep in mind a recipe is to be used as guideline, it’s up to you, the homecook, to watch the food, and use your judgement. Adjust the temperature setting as necessary. When frying, always make sure the oil very hot, otherwise, the food will come out soggy, and not presentable.
This batter can be used to fry some veggies such as zucchini and cauliflower. The choice is yours.
I hope you will have some fun in your kitchen, and try this delectable recipe.
So in 2016 I turned 50. I was in Italy for my 21st, 30th and 40th. To keep this birthday tradition going I always knew I'd be in Italy for my 50! This blog starts with my 5 week adventure in Puglia but my love affair with Italy continues.....