Friday, April 10, 2015

the risottare method for a puttanesca pasta

LA PUTTANESCA
puttanesca
The trick you need to know to make a Puttanesca pasta taste great is the same trick you need to know to make almost every pasta taste great.  The method is called risottare, which comes from risotto. 
  
Risottare is not the same thing as mantecare or sautéing.  Risottare, allows the sauce to penetrate the pasta, it literally gets into it.  Flavours amalgamate turning a simple puttanesca pasta into something that goes way beyond any verbal description.  You need to try it, to understand what I mean.  

Cook the pasta as you would a risotto.

The pot of water is boiling.  The puttanesca sauce is almost ready.  Butta la pasta (throw the pasta in the pot).  

Cook the pasta half the time required.  The package will indicate how much time it takes to cook it al dente. 15 minutes?  Set your timer to 7.

Don't drain the pasta but use something, like a pasta fork or a hand colander, so that you can pull it up from its water. Keep the pot with the liquid handy.  The pasta now goes straight into the pan where the puttanesca sauce is waiting to receive it. Turn on the heat and add a couple of ladles of the pasta's liquid in the pan.  Allow the pasta to absorb the liquid by flipping and tossing the pasta. As you would with a risotto.  Repeat the process until the pasta is cooked al dente (your timer is set to 7 minutes, remember?).
puttanesca
Puttanesca Sauce

3 tablespoons extra virgin olive oil
5 anchovies, drained and finely chopped
2 whole garlic cloves
1 can whole peeled tomatoes
100 grams taggiasche olives (buy them with the pit and remove the pits yourself, they contain more flavor)
a few fruit capers (rinsed and drained)
dried chilli flakes
salt (to taste)
pepper (to taste)

Add the extra virgine olive oil into a large sauce pan.  Add the garlic cloves and cook for about 3 minutes, remove the garlic from the pan.  Add the anchovies and let them dissolve in the oil with the help of a wooden spoon.  Add the olives and chilli flakes.  Now raise the heat on the stove and add the canned tomatoes.  Don't squish the tomates, leave the tomatoes whole. Turn the tomatoes so they can cook on all sides.  The high heat allows the tomatoes to caramelize but will also make a mess on your stove, it is, however, a necessary step for taste and worth cleaning up afterwards. 

Lower the heat and cook no more than ten minutes stirring every now and again.

Cook your pasta using the risottare method mentioned above.

14 comments:

  1. ESATTOOOOOO!!!
    I personally like to risottare basically every kind of pasta, including the simple Ajo, Ojo e Peperoncino which happens to be my favorite one :-)) and it comes out simply delicious and perfectly creamy (my personal touch is the addition of some finely chopped fresh parsley sprinkled on it at the end..)
    You just made me think that it's actually been such a long, long time since I made a proper Puttanesca and really don't understand why..

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    1. I call it the pantry recipe because all the ingredients are right there in the cupboard (or should be). All you need to do is open the cans and jars. Of course, those of top-knotch quality...you know what I mean ;)

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  2. Sembra incredibile ma non ho mai provato a "risottare" la pasta! Mi sa tanto che devo rimediare il prima possibile visto che il tuo piatto mette una fame pazzesca e non lo dico tanto per dire... mi dai sempre ottime idee! Un abbraccio Elvira e buon fine settimana ;)

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    1. Per me ormai e' diventato un passaggio fondamentale, ho perfino comprato una padellona apposita. E poi...mi sento tanto chef quando risotto...mi manca solo la toque blanche :))))***

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  3. Yes! This is how I make spaghetti alle vongole and some other pasta dishes as well. Your puttanesca sounds heavenly. I like your technique of caramelizing the tomatoes without squashing them. Quando vengo a Roma ci dobbiamo incontrare sens'altro! xx

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    1. The caramelizing part is a messy job but you gotta do what you gotta do! Ti aspetto a braccia parte e non vedo l'ora di vederti :*

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  4. Replies
    1. Denise, it's just lip smacking good. That's all I can say!

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  5. Non scrivo in inglese...sorry ma ti dico che la pasta risottata è spaziale e avevo visto l' anticipazione su instagram! Sono venuta a godermi lo spettacolo più da vicino! Buon we...un bacio!

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    1. Piu' risotto e piu' mangio...piu' mangio e piu' risotto, ma com'e'?! A presto cara...mi ha fatto molto piacere che tu sia venuta a trovarmi qui. xx

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  6. Eccomi, la lettura questa volta mi ha richiesto qualche giorno in più ma insomma mai avrei pensato di cominciare a studiare l'inglese per il piacere di passare a trovarti :-D Ovviamente ho capito tutto e soprattutto la cosa importante: questa cosa del risottare di cui avevo sentito parlare ma che non avevo mai pensato di applicare a rivisitazioni memorabili come la puttanesca!Una meraviglia insomma e poi la foto come sempre mi conquista e te lo ripeterò…senza paura di ripetermi, appunto!

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    1. E tu non avere paura di ripeterti perche' "a me me piace tanto" che tu lo dica!

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  7. I had no idea you could cook pasta like risotto. I love post pasta and risotto but I do love how fast pasta gets ready for dinner. But just for fun am going to try the method you mentioned above. SOunds quite interesting.

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  8. ecco la vorrei anche adesso che sono solo le 09:20 ^_^ meravigliosa!!!!!!!!!!

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