Puttanesca Reinvented, Clean Slate Style!


Hey everyone here is just a quick post showing a delicious pasta dish I made for dinner the other night!

This is my version of a puttanesca pasta without the olives. I love olives, and have nothing against them in any way, I just didn’t have any on hand for this dish. 🙂 Instead of olives, I substituted an anchovy balsamic reduction which was poured over fried capers. A funny fact I found out recently about puttanesca is its interpretation in English. Well, I will just let Wikipedia.com do the dirty work:

puttanesca wiki

Instead of a full on recipe, I am going to try a slightly different format for this post and will just show the pictures that my girlfriend kindly took while I cooked, and explain things along the way. If you have ANY questions about ingredients or technique, please let me know with a comment!

All great things in the kitchen begin with garlic and onions.
All great things in the kitchen begin with garlic and onions.
This is a blend of black mustard seed, fennel seed, crushed red pepper, and whole black peppercorns
This is a blend of black mustard seed, fennel seed, crushed red pepper, and whole black peppercorns.
To intensify the flavors of these spices I roasted them in a hot pan until they become aromatic.
To intensify the flavors of these spices, I roasted them in a hot pan until they became aromatic.
red wine, olive oil, oregano, parsley, basil, black pepper, whole Roma tomatoes, and a high quality smoked paprika
A few of the ingredients for the dish: red wine, olive oil, oregano, parsley, basil, black pepper, whole Roma tomatoes, and a high quality smoked paprika.
Start by sautéing the onion
Start by sautéing the onion.
Add the roasted herbs and chopped garlic and continue to sauté until everything is soft.
Add the roasted herbs and chopped garlic and continue to sauté until everything is soft.
Drain and fry capers in olive oil until crisp then set aside. Save the oil for the anchovies.
Drain and fry capers in olive oil until crisp then set aside. Save the oil for the anchovies.
Drain the juice from the can and set aside then add whole the Roma tomatoes to the onions and herbs and let simmer on low heat.
Drain the juice from the can of tomatoes and set aside. Add whole the Roma tomatoes to the onions and herbs and let simmer on low heat.
In a separate sauce pot I added tomato paste and some of the juice from the drained Romas., red wine and the smoked paprika. Let this simmer until thick adding more wine, paprika and salt to taste.
In a separate sauce pot I added tomato paste and some of the juice from the drained Romas., red wine, bay leaf, and the smoked paprika. Let this simmer until thick adding more wine, paprika and salt to taste.
A little anchovy goes a long way, you wont need much.
A little anchovy goes a long way; you won’t need much.
Fry the Anchovy in olive oil until crispy then deglaze with balsamic vinegar and reduce until dark and thick.
Fry the Anchovy in olive oil until crispy then deglaze with balsamic vinegar and reduce until dark and thick.
Simple garlic buttered baguette
Simple garlic buttered baguette.
As the two sauces simmer, prepare your favorite pasta al dente. Shock with cold water after cooking and drizzle with olive oil then top it with the paprika sauce. Surround with the whole tomatoes and top with fried capers. Lastly coat the top with the anchovy balsamic.
As the two sauces simmer, prepare your favorite pasta al dente. Shock with pasta with cold water after cooking and drizzle with olive oil. Top it with the thick paprika sauce. Surround with the whole tomatoes and herb sauce and garnish with fried capers. Lastly coat the top with the anchovy balsamic.
Dinner pasta setting
Dinner is served, enjoy!

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