How to Make PASTA ALLA PUTTANESCA | Authentic Italian Recipe
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- Опубліковано 11 січ 2022
- #pasta #puttanesca #recipe
How to Make PASTA ALLA PUTTANESCA | Authentic Italian Recipe
Today, Eva is teaching me how to make a delicious (but kind of naughty) Italian pasta recipe: pasta alla puttanesca!
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What recipe should we cook next, guys?
i would just go through the Alphabet, starting with A & just go from there.
Has Eva been to Olive Garden? 😂 That would definitely be comedic. Probably painful.
Pasta alla Boscaiola
I’d love to see her go back to the 1980’s and do a pasta alla vodka also.
Anything with calabrian peppers, they are soooo delicious!
Pasta e fagioli
I am also married to a European, Harper. Learning their food culture whilst living in America is amazing. My husband is from Hamburg, Germany. His father was a butcher. His mother was a chef. His brother is a chef that lives in America. So like you, my lessons have taught me many things and have expanded my palette.
Prost and Ciao to you and your wife.
I just have to comment on the idea that you need to add the pasta to the pan and serve them mixed. I always did that because it just made serving it easier for me, plus I thought it tasted better to have the sauce thoroughly coat the pasta, but I thought I was doing something wrong because cooking shows and my home ec teacher (years ago) all served the noodles then spooned sauce over it. Vindication is mine! Thanks, Ava.
Ahahah when pros do that it’s always cringy.
This technique that they used in this video is something called risottare; it's to finish off the pasta to al dente inside the pan whilst releasing some of that starch from the pasta into the sauce to make the sauce cling onto the pasta and therefore, much tastier, just like how the sauce clings into the risotto and gives it flavour as you bite.
Al dente can become al dente, in other words.
@@timothyaugustine7093 Troppo al dente può diventare perfetto al dente.
I have family members who like more sauce than others. So do i mix the pasta and sauce and then after plating let some get more ?
The "aglio in camicia" (unpeeled garlic) technique must have shocked many American friends who might think that Italians use garlic as an ingredient. So classy!
😂😂😂😂
I've learned from this channel that garlic is used for light flavor. Not overpowering.
My aunt always said the garlic never overpowers a dish - exception is aglio e olio.
@@sjesposito3614 so true. And i would add bruschetta.
First time I cooked for my housemates, I actually got into an argument with one of them over it.
He reckoned that it was pointless to throw it out because "it won't have any garlic flavour".
He was the most Anglo person I've ever met. Not an ounce of Italian in him. (And he couldn't cook to save his life)
I ended up transfering a small amount of the sauce to another pan just for him, and diced up the garlic and put it in his for him, but because he had really pissed me off, I went to town on the garlic. I gave him like half a head of diced garlic (with the germ) just to spite him. Everyone else enjoyed their meal, with the removed garlic, and I got to watch him eat his words with his own little garlic overloaded pasta. It may have been petty at the time, but he turned out to be a horrible housemate, so he got what he deserved.
I never get tired of watching & listening to Eva explain what she's doing while cooking...
I fully believe that eventually that "right" person is going to finally come across this channel and recognize that Eva should have not only her own series of cookbooks BUT her own cooking show!
Rachel Ray is a good cook and excellent presenter BUT Eva would be SO, SO much better!!!!
Come on Food Network give this incredibly down to earth, no nonsense, honest genuine authentic cook her own cookbook and cooking show!!! Eva is better than Giada in my personal humble opinion! I'm reasonably certain that those who follow Eva & Harper will absolutely agree with me & my opinion.
Than you so much!
Both Eva and Harper together as a team would make a great Food Network show! Harper and Eva, you guys should call Food Network and ask for an interview!
D'accordo! (Agreed,!)
@@joecutro7318 lol I'm Canadian so I understood without the translation... some basics from French classes just stick with you for life...
@@triciabarr4620 👍Oui. 😊
I must say I love Harper 2.0. He went from being constantly but passively surprised by Eva's dishes to a cooking student, and he's very good at it.
Yeah, I’m proud of him too!
I am proud of him as well, and I also love these videos of Harper being a cooking student, because it makes the rest of us feel like we can do it too.
@@RuthLang you can do it. I believe in you
Sì sì, we love Harper! Nice guy!
Grazie ragazzacci!
One of my absolute favourite pasta recipes, but when you keep thinking of all the different ones we have in Italy, every single one is your favourite 😁
Seeing Eva and Harper brings light into the darkness. You're both so appreciated. 🍽️
Thank you!
Sono molto fortunato di essere nato a Pescara. Mia madre veniva da Como e papà Chiete. Mio nonno si è trasferito da Chiete in Sicilia per diversi anni e poi in Calabria. Ho imparato a cucinare dai miei nonni. Faccio la maggior parte dei miei primi piatti proprio come te. Adoro i tuoi video. grazie.
"Pasta alla puttanesca is a pasta dish that you can never get enough of..." Truer words have never been spoken! 😊😋😍
Yes, that and this pasta's inspiration....
@@tawpgk😂😂😂😂😂
It is so so yummy! ❤️
I have to admit one thing... I use the sauce cold too, and spread it on freshly baked bread.
I've been cooking Puttanesca ever since. I always use San Marzano Pelati for the tomatoes. I usually only crush the olives than slicing them so that it's still whole. The capers are crushed in the pan after the anchovies have melted and the garlic cooked. Thanks to you and Vincenzo's Plate for the inspiration in making Italian Dishes.
You can do it also with dried tomatoes chopped (in Sicily we call it Capuliato).
You can add also tuna can and change black pepper with spicy pepper
On the plate toasted bread crumbs
These and Vincenzo have also completely transformed how I cook Italian. And I am a veteran, career chef of over 20 years. Never stop learning!
When I make this, I have to put the olives in a small food processor because my husband does not like olives……..he don’t know that there are olive in the dish.🤣
I love watching Harper’s cooking development and Eva’s very specific vocab development. And these delicious recipes 😋. And eventually I will try some of these recipes myself, though how I prepare my pasta already has been changed using Eva’s fantastic techniques.
That looks delicious. I live in Connecticut and because of covid my grocery store is bare so finding tomatoes is hard. I do use cherry and sometimes that are so bland. I now since watching you add more salt to my water. With such isolation and loneliness 😔 with covid it is a pleasure watching you two. I am 😊 when I see your videos and at my age I am learning new skills.
Hi Cheryl, I hope you are not feeling so lonely today. Can you imagine lockdown before the internet? Goodness, we would have every book in the house reread LOL. Winter tomatoes are no good for anything - Med countries are so lucky that their tomatoes are bursting with flavour in the summer compared to a cool climate, where I live. Replace your bland cherry tomatoes with a big tin of Italian plum tomatoes, squished down a bit, and a tbsp of tomato paste. It will be much tastier! If you leave out the tomato paste, add a pinch of sugar to the plum tomatoes, to balance the acidity.
Yes, I don't cook that in winter time..it is so perfekt for the summer, when it is hot and you don't really spent your time at the hot oven! It's my favorite fast Summer Dish! Thank you Eva and Harper for your great delicious Input! Before I write my shopping list for the week, I always check your and Vincenzos channel to get inspiration!
I love capers and olives. They make everything better.
We tried it tonight. My Italian husband loved it. Thank you.
NO CHEESE!!! I can't believe it and I'm so happy to have another recipe that is dairy-free.
I'm sure you know this, but for Italians no dish with seafood is ever eaten with cheese. Very different from French and British seafood cooking!
This is great for people just learning to cook. a very educational show and funny to watch also. It doesn't feel rushed or overly complicated like most cooking shows.
But not at ALL condescending for us challenged chefs. Ha ha.
This is one of my “go to” dishes-although I use more anchovies and more capers (I love them both). But I’ve never done it with cherry tomatoes (I use the passata I made in August). I must try the cherry tomatoes.
And I love Eva’s technique of tossing the garlic into the cold pan and letting them heat up until the garlic flavour bleeds out. She’s done it a number of times and I find it wonderful (and easier-minced garlic burns so readily in contrast).
I learned to make Puttanesca years ago from a young Canadian TV cook named Nadia G and I have made it every summer since then with fresh ingredients out of the garden. The only difference is that she added dried red peppers flakes at the start and added a pinch of brown sugar at the end. But aside from that, most cooks use a similar methods and ingredient list. What I learned from you today is to use a lid during the cook time and to allow the pasta help make the sauce creamy. Bon Appetit!
I am 76 and of Calabrian descent. I made this dish for Ash Wednesday, and l must say this is the best, the ABSOLUTE BEST putanesca recipe l have ever made! Brava, e grazie Eva!
I'm a trained Chef. In my career I found that there are MANY differing opinions on the origin of Pasta Puttanesca in the culinary world. Eva's description is a common one today. One of my more flamboyant contemporary Chef friends once explained a more colorful origin of the sauce. (No pasta in this one) He claimed it goes all the way back to the Roman Empire...
He said:
Prostitutes made this sauce so that they knew their customers by the smell of the anchovies and garlic. Apparently streets were dark back then...
There is a far less flamboyant version of the origin of the name. In Ferrara they make a cake called "puttana", which just like puttanesca has a ton of different little ingredients. Now, the name comes directly from that: both torta puttana and pasta alla puttanesca are made essentially with whatever you have in your pantry. You round up all the leftovers and little bits and just stick them in. So, they are whores in the sense that they are not that discriminating in their choices. Do you happen to have a couple sundried tomatoes? Stick them in your puttanesca. What about some basil? Yeah, I'm game. Oh, look, there is a little onion leftover... Why not! (Obviously torta puttana uses sweet ingredients.)
Eww…imagining their clientele smelling like fish and garlic! 😝
@@leslieyancey5084 Let's (Really) try (very hard) to NOT imagine any ideas regarding the odors of their clientele, ...please🙏....😣😵😰🤢
@@leslieyancey5084 Fish and garlic were probably preferable to the odor of the seldom or poorly washed.
@@ridgleyhawthorne715 🤣🤣🤣
Simple ingredients with proper techniques will always make good food. Great Video
Greetings: Ms. Lovely 😊 Eva and Mr. Wonderful Harper, thank you; again, Ms. Lovely 😊 Eva and Mr. Wonderful Harper, thank you
Greetings: Love ❤️, Enormous Hug 🤗; wishing you a fabulous day, and, in thanksgiving, GOD BLess
Greetings: Be very, very, very safe and ( fwiw ) you both have done ✅ an incredible job
Greetings: ( fwiw) happy 😃 to see that Ms. Lovely 😊 Eva’s hand injury has healed well (!)
Eva teaching Harper to cook and harper teaching eva English is so wholesome
Puttanesca is my favorite pasta dish. The olives and capers add so much flavor.
When is the cook book coming with all of Ava’s recipes and her wonderful education on pasta and cheese and her stories…love you both!
Ohohoh, what great big flavors!
3 things: 1) i love you guys :), 2) PLEASE PLEASE PLEASE more videos in this format, it is SO helpful and SO educational, 3) we (I) need an Eva cookbook please :)
This dish tells me why I am a subscriber. I learned to make this dish from a restaurant here on Staten Island, Basilio. Spot on, no onions and no cheese. Awesome.
I found you guys on UA-cam two months very grateful for you opening my eyes up the eggplant and I can't wait to try many more!..😊.
My absolute favorite and I add chili flakes during the cooking...I LOVE this dish!!!
Harper's cooking has improved so much! Bravo! ❤️
He has the best teacher :)
I just love Eva’s accent!! ❤️
My favorite pasta!
I love how Eva explains and breaks down every ingredient. Capers add flavour but they should be chopped, olives should have texture and shoud be sliced but not too finely, garlic should be cooked with the skin on and then taken out, cherry tomatoes or peeled canned but not roma. Very informative.
Mike , what kind of olives are preferred for this dish ? Puttanesca
@@RWildekrav66 I used Sicilian olives. It was the first time I used them, I really liked the apply-esque flavour of the Sicilian Olives. I'm not sure the best ones to use though.
I’m half-Italian (my grandparents on my dad’s side were from Italy and they moved to Canada) and I’m trying my best to make more pasta dishes 😂 Puttanesca seems like a great start and looks so good! 💖
Another beautiful tasty looking dish!
This recipe is so simple and a great way to use the hundreds of fresh cherry tomatoes growing in my garden. Thank you so much for sharing this beautiful recipe.
Thank you for the recipe. I cook it at least once week
@8:14 Harper, Eva, one tool that may be helpful to have would be an oval pot for boiling pasta. I have an oval pasta boiling pot which lets me lay spaghetti and linguini and other long pasta into the boiling water all at once without needing to poke the rest of the pasta into the water after another minute. This ensures that the whole strand of pasta cooks evenly. I highly recommend you get an oval pot for boiling spaghetti. There are several brands out there, the one I use is a shiny stainless steel one by Bialetti.
My favorite pasta! Thx for the recipe
I tried this recipe and it is delicious. I love how you add the pasta to the sauce. I enjoy your show. I am in Toronto Ontario Canada. As a senior you have re-ignited my passion for cooking, thanks so much.
One of my very favorite pastas! My recipe calls for arugula, but otherwise, it's exactly the same. Reassuring to know I've been cooking an authentic dish all these years. 😊
Complimenti Harper, sei migliorato tanto in cucina! Sei fortunato ad avere Eva come insegnante.
This is my favorite sauce from my days waiting tables. I worked in fine dining. I miss it sometimes.
Thanks for showing me how to make it. There are some steps I wouldn't have thought of like the garlic in clothes, and throwing it away.
Definitely my favourite dish!
Lovely! Simple easy dish that’s healthy and delicious! Perfectly executed ‘Arper!
It seems delicious! Bravissimi come sempre 👏🏼❤️
Looks so delicious! I’ve never had this dish, so I think I need to try and make this!! 🌺
That looks absolutely amazing 💕💕💕💕
I made this for dinner tonight and we loved it. Thank you!!
Loving this recipe 😍 pastagrammer is always best
Tried the lasagne Bolognese this week, took all afternoon but man was it worth it!! Love Eva’s recipes and your channel :)
This way of tutorial cooking is great, like having Eva by our side, and Harper does all well and asks the right question.
Love the content evolution. Congrats!
One of my favorite pasta dishes. But you have upped my game. Thanks, as always.
Absolute favourite pasta dish!
Amamos la cocina italiana en costa rica
That looked amazing and I will try to make it!!
This is one of your most helpful videos, in that, by your showing Eva guide Harper through each step of the cooking process, we viewers can more easily picture for ourselves just what each of us would go through in cooking this for the first time. _Bravi tutti!_
You guys are the best!
Definitely going to try this one.
Great show guys. 👏 one of the major problems with American pasta dishes is that most Americans pour their pasta sauce on over-cooked pasta. So it's great that you made a point of not doing that and that putting the pasta in a pan with the sauce to finish cooking it with a bit of Parmigiano is a sure bet to get a better dish. Bravo guys.
What do you do when you want to serve more than 2, 3 or 4 persons?
@@timmuller7295 Una padella o casseruola più grande.
You guys have really helped me I these nightmares we are going through. Thank you for keeping me grounded.
I went out and bought these ingredients after I watched Eva make this recipe in a previous video and you guys couldn’t have posted this at a better time because I needed this detailed recipe to feel confident making it correctly. Thank you!!
Give us an update 🥰
Beautiful dish ❤️
Bravo 👏 Harper! You are becoming quite the cook 🧑🍳! and credit to the best teacher and cook ever, Eva❣️
One of my most favourite pastas.
Thank you. My favorite
That’s the thing those the cherry tomatoes just hanging out with the olive oil etc really is all you need for a quick good sauce.
First time seeing such a beautiful golden colored pasta sauce.
I tried your first version, and it's a keeper. Quite amazing.
i just made this right after watching.. luckily I had everything i needed already!! So easy and so delicious! Thank you!
I keep making this. It's so easy, so quick and looks and tastes like it could come from a top restaurant. I'm not sure if I or my family is more impressed when I make this.
This dish looks delish.Eva ur a great cook and Harper ur becoming one too. Love u guys.❤️
Great......love this pasta.
Harper!! Bravo!! 💯🍷
Bravo👌.... so simple... I'll have to make. Thx
I LOVE THIS PASTA !!!
“Yes Harper , absolutely yes” . Eva is Adorable !
I Love all of Eva's rules !!! : )
That is beautiful! I'm gonna hire this pasta next weekend!
looks so good wow I'm going to make it
BRAVO!!!
OMG frying anchovies! So Italian I’m going to explode with passion!
Making this tomorrow!
Another excellent Dish with useful tips. Thank you both ☺️ I am Starving after watching. The tips I keep watching are so helpful. Cooking is a skill and there's a technique to it. Excellent 👌 once again. Bless
I enjoy this regularly thanks to you guys. This is a dish that is definitely worth a revisit. Everyone should know how to make this simple and absolutely delicious dish. Bravo.
Thank another great pasta
Thanks! I have made this Puttanesca several times already.
My Favorite italian dish!
I. Love. Pasta Puttnesca. Thank you for sharing your recipe!
I've seen several versions of this, some with, some without the anchovy. I've made it plenty of times & have always enjoyed it.
I love these two and I will make this pasta
Thanks for sharing this and for reminding me. I haven't made this in a while and I have to make it again.
This channel never fails on making me feel like eating pasta. Love you, guys!
❤️❤️❤️
👏👏👏👏👏Bravo! Bravissimo! Mmmmmmm!
Looks delicious. Love watching you two cook together. I may need to finally start cooking with anchovies. No escaping their importance here. I love your videos.
Eva vi guardo sempre dalla Svizzera, vi adoro
Absolutely one of my most favorite ❤️ You got me so hungry I went to the kitchen to start cooking and it's only 3:30! I have all the ingredients though, so Pasta Puttanesca it is! ❤️ 🇮🇹 🤗
Buon appetito!
That looks really delicious 😍 I’ve never had that before, I grew up eating pasta a lot because I am Italian, but never had this one before.