As soon as it gets hot outside, we suddenly crave Spaghettini Puttanesca, a dish is not unsimilar to penne with fried dried peppers – there just aren’t any bread crumbs and the blackened peppers are dried chili peppers (the ones available in IndiaTown; we think they are cayenne).
Mmmm!! Served with a crisp green salad, this is the perfect dish for a hot summer’s night.
Now, obviously, tomatoes aren’t exactly ripening on the vine here yet. But our brilliant local vegetable store proprieter often has very ripe (as in almost over-ripe) tomatoes in boxes of 4 or 5 for $1. Sure, when we get the box home, we invariably find at least a couple of black spots or ugly blemishes strategically hidden from view at the store. But after cutting off the rotten parts, these tomatoes are ideal for making sauce.
We had this Puttanesca dish a few weeks ago on one of the first warm nights this summer. But it’s really hot and humid now!!! It was already 24C at 7 this morning and today’s forecast is for 32C with a distinct possibility of thunderstorms this evening. Our basil plants are thriving. I think we might neeeeeed to have Spaghettini Puttanesca again tonight. I’ll wade through the heat to the vegetable store in hopes of finding a box of over-ripe tomatoes. Wish me luck!
- Puttanesca recipes:
» epicurious: Pasta Puttanesca
» New York Times: Recipe of the Day: Pasta Puttanesca
» Girlichef: Spaghetti alla Puttanesca (with or without tuna)
- recipes from OUR kitchen:
» penne with fried dried peppers
» other favourite pasta and noodle dishes
» recipes index
» blog recipes index
One of the things I really love about summer is that I can waltz through the garden and pinch off a few basil leaves to use as garnish. In this case, we garnished with purple basil and genovese basil leaves.
No big surprise. Once again, dinner was delicious.
For complete details on how to participate in Presto Pasta Nights (PPN), please read the following:
I wandered around the internet to find out about the origins of this dish. The literal translation of alla puttanesca is “in the style of the prostitutes”. There doesn’t seem to be much agreement on exactly how, where or when the dish originated but my personal guess is that it has been made for centuries by anyone in the south of Italy who doesn’t have a lot of money and happens to have access to tomatoes, garlic, capers, olives and anchovies. In spite of the dish’s lack of provenance, take a look at this set of rules from Italyum for making Puttanesca:
[S]tay away from the temptation of using Parmesan or Pecorino cheese (you would spoil the flavours) and do not use herbs like oregano or basil (it won’t be a puttanesca!).
Oh oh!! Shhhh! Don’t tell anyone that we put the basil on our plates. Otherwise, we won’t know what to call the dish!
edit 15 July 2011: Tandy has posted the Presto Pasta Nights 222 Roundup… mmmmmmm pasta galore!!!