Fusilli With Porcini Puttanesca Sauce Food

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FUSILLI AS MADE BY LADIES OF THE EVENING



Fusilli As Made by Ladies of the Evening image

Puttanesca sauce originated in Naples and derives its name from "ladies of the evening." The story goes that, between clients, the women of the evening in Naples would make this quick and delicious pasta dish. The easy procedure and simple ingredients-found in the cupboard, most likely-created a quick dish they could make without any major interruption of business. This dish was big on the Italian American restaurant scene in the seventies, I guess because it called for authentic Italian ingredients that were newly available then. Cured olives and cured capers are used a lot in southern Italy, to deliver a wallop of flavor with a small investment, and so this traditional dish continues today in Italian homes and restaurants across America.

Yield serves 6

Number Of Ingredients 11

1/2 teaspoon kosher salt, plus more for pasta pot
1 pound fusilli
6 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
1/4 teaspoon peperoncino flakes
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
5-ounce can Italian tuna in olive oil, drained
1 cup pitted olives, a mix of black oil-cured and green, halved
1/3 cup drained tiny capers in brine
1/4 cup chopped fresh Italian parsley
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta. When the sauce is about halfway done, stir the pasta into the boiling water.
  • Heat 1/4 cup of the olive oil in a large skillet over medium heat. Toss in the garlic, and cook until it sizzles and is just golden around the edges, about 2 minutes. Add peperoncino, let toast a minute, then add the tomatoes. Slosh out the tomato can with 1 cup pasta water, add it to the skillet, and stir. Season with the 1/2 teaspoon salt. Stir in the tuna and olives, bring the sauce to a simmer, and cook until thickened, about 10 minutes. Add the capers and parsley, and simmer a few minutes more.
  • When pasta is al dente, transfer the pasta to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Drizzle with the remaining 2 tablespoons olive oil, and toss again. Remove from heat, and toss with the grated cheese. Serve immediately.

FUSILLI WITH PORCINI PUTTANESCA SAUCE



Fusilli with Porcini Puttanesca Sauce image

Yield Serves 4

Number Of Ingredients 13

1 1/3 cups hot water
1/2 ounce (about 3/4 cup) dried porcini mushrooms
1 28-ounce can diced peeled tomatoes in juice
1 1/4 cups finely chopped onion
1 1/2 tablespoons minced garlic
12 Niçois olives, pitted, chopped
2 tablespoons tomato paste
1 1/2 tablespoons drained capers
1 1/2 tablespoons chopped anchovy fillets
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried crushed red pepper
8 ounces fusilli pasta

Steps:

  • Combine 1 1/3 cups hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. Coarsely chop porcini.
  • Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.

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