Puttanesca Sauce And Its Real Meaning
Puttanesca sauce is something of a famous Italian pasta sauce, seemingly developed in the 1950s, but in my opinion, no one really knows, and like most recipes, there are variations, often regional. The word "Puttanesca" is derived from the Italian word "puttana," which means "prostitute, whore." The sauce is spicy, so you can draw your own conclusion, although I read somewhere that some of the "ladies" made such a pasta sauce for their "clients," so some theorize it received its name from that. But how did they all know the same basic recipe? Did they attend cooking school in their "off time?" Whatever the case, it is a great pasta sauce, but then again, any dish with chili peppers will pretty much earn that accolade from me. I believe spaghetti was the pasta of choice for this sauce originally, but you can use just about any pasta and I'm sure, if you ever go to Rome, you won't be banned from entering the Vatican or singing "Arrivederci Roma."
Puttanesca Sauce
quarter cup olive oil (if you want to add some 'irony' to the sauce, use 'extra virgin' olive oil)
5 cloves garlic, chopped
6 to 8 anchovy fillets, chopped (please don't be afraid to use anchovies, as they add a great flavor to the sauce, but are not strong, like you might associate with the time you bit into one on your pizza)
1 or 2 fresh small hot peppers, finely chopped, or 1/2 to 1 teaspoon red chili flakes (you can make this as hot as you want, or less so, but use at least 1 fresh pepper or 1/2 teaspoon pepper flakes to keep to the authentic side of the recipe)
about 14 to 16 pitted olives, halved or coarsely chopped (Kalamata olives are good, or cured black olives, or the larger green olives, or better yet, use some of each)
3 tablespoons of capers, drained
1 28 oz. can chunky or diced plum tomatoes with some juice
1 28 oz. can tomato sauce
tablespoon chopped parsley
(variations: some use onion, some use chopped basil or dried, some use dried oregano, some add a little red wine)
Heat the olive oil in a large skillet, saute the garlic, peppers and anchovies until the garlic and peppers soften a bit and the anchovies begin to melt and mix in. Add and mix in the other ingredients, except the parsley, and simmer for about ten to fifteen minutes or so, letting the sauce thicken a bit. Stir in the parsley. Italians do not typically serve any kind of cheese as a topping for this sauce, so be careful, or no "Asti Spumante" for you!
This time I had fettuccine with Puttanesca sauce and
a small cucumber salad and Italian bread
WORD HISTORY:
Sauce-This word goes back to Indo European "sal," which meant "salt." This gave its Italic/Latin offspring "sal," a relative of English "salt," but the English form was derived from Germanic, which had also gotten its form from Indo European, its parent language. From Latin "sal" came the adjective "salsus," which meant "salted," and from that was derived a noun form "salsa," which meant "brine," but later the more general "flavoring agent." This was passed on to Old French, a Latin-based language, as "sauce," and this was then borrowed by English during the 1300s.
Puttanesca Sauce
quarter cup olive oil (if you want to add some 'irony' to the sauce, use 'extra virgin' olive oil)
5 cloves garlic, chopped
6 to 8 anchovy fillets, chopped (please don't be afraid to use anchovies, as they add a great flavor to the sauce, but are not strong, like you might associate with the time you bit into one on your pizza)
1 or 2 fresh small hot peppers, finely chopped, or 1/2 to 1 teaspoon red chili flakes (you can make this as hot as you want, or less so, but use at least 1 fresh pepper or 1/2 teaspoon pepper flakes to keep to the authentic side of the recipe)
about 14 to 16 pitted olives, halved or coarsely chopped (Kalamata olives are good, or cured black olives, or the larger green olives, or better yet, use some of each)
3 tablespoons of capers, drained
1 28 oz. can chunky or diced plum tomatoes with some juice
1 28 oz. can tomato sauce
tablespoon chopped parsley
(variations: some use onion, some use chopped basil or dried, some use dried oregano, some add a little red wine)
Heat the olive oil in a large skillet, saute the garlic, peppers and anchovies until the garlic and peppers soften a bit and the anchovies begin to melt and mix in. Add and mix in the other ingredients, except the parsley, and simmer for about ten to fifteen minutes or so, letting the sauce thicken a bit. Stir in the parsley. Italians do not typically serve any kind of cheese as a topping for this sauce, so be careful, or no "Asti Spumante" for you!
This time I had fettuccine with Puttanesca sauce and
a small cucumber salad and Italian bread
Sauce-This word goes back to Indo European "sal," which meant "salt." This gave its Italic/Latin offspring "sal," a relative of English "salt," but the English form was derived from Germanic, which had also gotten its form from Indo European, its parent language. From Latin "sal" came the adjective "salsus," which meant "salted," and from that was derived a noun form "salsa," which meant "brine," but later the more general "flavoring agent." This was passed on to Old French, a Latin-based language, as "sauce," and this was then borrowed by English during the 1300s.
Labels: capers, chili peppers, chilies, English, etymology, French, Italian recipes, Italy, Latin, olives, pasta sauce, Puttanesca sauce, recipes, sauces
posted by Randy at 9:46 AM
1 Comments:
I should have noted that I can't really attributable this recipe to any one person, as I had written it down, perhaps from a television program. I do have three other recipes for the sauce, but all have small variations to the one I have written down, so none seems to be the source. The key is, they are all pretty much alike.
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