Vera Pizza Napoletana and Serious Eats have collaborated to bring us an authentic rendition of Puttanesca, a vibrant and aromatic Italian pasta dish. This recipe, titled "Serious Eats Puttanesca", is a delightful blend of bold flavors and textures that will transport you to the sunny streets of Naples. Let's dive into the world of this zesty Mediterranean delight.
Puttanesca, meaning "whore's style" or "lassitude-inspiring" in Italian, is a story of culinary necessity turned into a masterpiece. They say it was created by coastal Italian prostitutes who needed a quick, tasty, and enticing meal to attract customers. Whether or not this is true, the culinary world is grateful for this spicy, tangy, and irresistible pasta dish.
The Sensational Flavors of Puttanesca
Serious Eats' Puttanesca is a symphony of punchy flavors. The main stars are anchovies, olives, chili peppers, and capers, which harmonize beautifully with the pasta and a touch of cream. This recipe is all about balance: the saltiness of the anchovies and olives find a counterpoint in the tartness of the olives and capers, while the chili peppers provide a warm, lingering heat.
The addition of cream in this recipe is a twist inspired by the Roman pasta dish 'Amatriciana'. It helps to coat the pasta in a velvety, luxurious sauce that holds all the robust ingredients together.
The Anchovy Debate: To Mince or Not?
The Serious Eats recipe calls for mincing the anchovies, which allows their flavor to infuse the entire dish. Some traditionalists argue that the anchovies should be left whole to maintain their integrity. Both methods have their merits, but mincing allows the anchovies' rich, savory flavor to permeate every bite, making it a compelling choice.
Fear not the anchovy! Despite its reputation, the minced anchovy offers a subtle, umami-rich flavor that enhances rather than overpowers the other ingredients. Give it a try—you might just become an anchovy convert.
The Heat: Adjusting to Taste
One of the great things about Puttanesca is its adaptability. Don't like spicy food? Reduce or omit the chili peppers. Can't handle the heat? Add a little sugar to balance the capsaicin. Want it really hot? Add more chili peppers or use ones with a higher Scoville rating.
The Serious Eats recipe calls for red pepper flakes, which provide a nice, slow-building heat. But feel free to experiment with different peppers to make it your own.
Pasta: The Backbone of Puttanesca
The pasta in Puttanesca serves as the canvas for all the bold flavors. Traditionally, spaghetti is used, but any long, thin pasta will do. The sauce in this dish is chunky and hearty, so it's important to use a pasta with enough surface area to catch all the bits and pieces.
Serious Eats recommends bucatini, a thick, hollow spaghetti, which provides a satisfying, substantial bite and plenty of surface area for the sauce to cling to. tongues for a smooth, natural human conclusion...
