Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Fantastic. Just like my Dad used to make. He was from Basilicata, Montescaglioso province of Matera. I cry and smile when I see proper Italian food because my dad died 2018 I miss him so much. Thank you. You have a wonderful family.
Hey, Jim. I stand by my convictions and have told several people recently that tomato paste in the tube is not really double concentrated. I went back to 6 ounce cans of tomato paste a long time ago after being disappointed in the results of the tubed stuff and never looked back! I am so glad you said this in the video. It is the truth.
I really admire the comittment to quality. Most people would keep up the original cut and call it a day. You gotta respect when someone does an updated version of a recipe especially when they have grown as a chef, as well as in terms of personal style/grooming and video editing/production.
He's so blessed to be born Italian and living in New Jersey. Especially with great parents who clearly love him very much. He's a great kid and very lucky
I have to say my man, it is so awesome watching your boy give the review 😂😂. He is always so brutally honest with you and I am so happy you always include it in your video and that you’re a good spirit about it. I’ve made several of your delicious dishes and I always look forward to the uploads! Keep it up
One of the things I enjoy about your channel is there are quite a few recipes I can duplicate despite my not living in the USA and not having access to specific ingredients. Case in point, I made this dish an hour ago, first time I've made Puttanesca, and it was delicious. Thank you, so much. Greetings from Cape Town, South Africa 🇿🇦
That's one of the greatest things about italian food, it uses very basic ingredients, but of high quality. So the food taste amazing, but is very approatchable in most of the world.
Yes James.........Your honesty is appreciated!!!!! Looks real good Jim!!!!! Ohhhhh and Congrats on the braces........WHAT A RELIEF!!!!!! I remember those days.....FREEDOM!!!!!!!
The ancient Romans used garum (fermented fish sauce) as a flavoring for their dishes. I wonder if Italians taste for anchovies stems from that. I love them too.
Way to go James! I love this channel. My late Dad lived in Rome for 10 years post WW2, freedom fighter etc. originally from Serbia the only thing good I could say about his late onset Alzheimer's was he didn't know about all the bad stuff he had predicted anyway. Too much private bio stuff HOWEVER he brough back 10 years of fabulous food, language and a great love for Italy and mixed in his love for spice and garlic and herbs; there's also still a huge italo-canadese population here in Toronto, second I think only to New York so of course I'm going to treasure a good puttanesca or arrabbiata and you do both (everything) superlatively well. Yr channel definitely on speed dial.❤❤
If you minus the anchovies, you get Pasta alla Vesuviana (la sorella della puttanesca . . . puttanesca's sister). Enjoyed the video, thumbs up, thanks for your time.
Cool! New info for me. Apart from anchovies on not great pizza I've never understood the anchovy problem in sauces, or even a Caesar dressing (I know, not Italian) ... My husband ate many many meals made by me with anchovies and never caught on until I confessed and then he invented a brilliant Caesar shrimp .. with anchovies. I was so lucky ...
@@STV-H4HI began to love anchovies on pizza only when I started breaking them into small bits and putting them on the sauce under the cheese. I did this when I worked in a pizza restaurant and made these pies for the employees to eat. They requested that again and again. Anchovies on pizza is amazing when done sparingly
Hey guys, native New Yorker here from Huntington Station. I am not a cook 👩🍳 at all, but love watching your channel. You make everything look easy. I love how James and Sammy do the taste tests. Thanks so much. I am definitely going to try and make one of your dishes. 🎉
if you don't like anchovis, substitute them with worchestershire sauce - 1/2 tsp for each filet of anchovis 👌 fun fact: a significant ingredient of worchestershire sauce are.. anchovis 😄
I love serving this with fish. A good tuna steak is amazing. Sometimes if I'm feeling lazy on a weeknight, I'll add a couple cans of tuna to the pasta itself.
My mouth is watering. Haven't had this in ages. My friend's grandfather would make this once a month and I was honored they remembered how much I loved it and would invite me when he made it. Yum
We appreciate your shared recipes. Your more recent (last year or so) provide great tips for picking appropriate ingredients, prep and cooking methods. We also enjoy the reviews provided by your family. You have great style in your presentation. Sometimes the speed of your conversation coupled with your accent requires me to rewind a bit, but we love listening to you talk. Great job and again thank you. BTW, Steak Diane was amazing and Sunday sauce/gravy delicious.
9:48 I must say that I agree with James. One should maybe keep in mind, with regard to ingredients, more the Italian motto that says .... "less is more !".... and perhaps less so the American motto that tempts more to say.... "only more, is more." :)
Hands down my favorite pasta, so easy and quick to make no matter how many portions be it for 1, 2 or a large crowd. You just have to adjust the quantities to your liking. Nice video and congrats to James for getting off the braces!
I’m a recent initiate in the type 2 diabetic world. It sucks. My favorite thing in the world has been pastas. Your recipes have made the transition out of my pasta habit painfully hard. All my best dishes in recent years (about 2-3?) are a result of your amazing cooking techniques. I now only indulge in pastas a couple times per month, but they are always a great revisiting of the best meals. Finding ways to incorporate some of your sauces into a salmon or seafood dish sans pasta, is another indulgence I enjoy. Thx. ❤
I like the idea of using these fantastic sauces on fish! how about some other low glycemic index Deliciousness Tips that you've developed? I am heading in that direction myself just cuz age and waistlines and lotsa loose carbs are NOT best buddies...
You're right, pasta sauces can be adapted to meats and fish with delicious results. But have you looked into whole grain pasta or soba noodles? Or maybe vegetable noodles (get a spiralizer!), cauliflower 'rice', or other alternatives.
Congrats James! Adios braces!! My girls had them, I remember that was a big day... really love this recipe, on the short list for sure. The olives and anchovies obviously make this what it is, love them both. Thought we might see the 14 inch for this one! I'll use mine!
Ciao ! 👋 😊 Ma se ci hai fatto caso, lui qui, come al solito, abbonda un po’ con gli ingredienti e in effetti il figlio alla fine ha ragione nel dare il suo giudizio. In America si tenta a partire dall’aglio in padella, ad abbondare e poi con tutto il resto degli ingredienti. Dovrebbe più seguire il motto italiano che dice…. meno è più ! E non tanto il motto americano che va più verso la direzione…..”solo più, è più !”
This is awesome dish. I'll sometimes make this recipe adding a white fish on top of sauce and cover and let simmer. Great job as always. Crazy meaning to name of dish.
New to your channel, I really like your style of cooking. Beautiful dishes, simple, easy, with ingredients usually already in the fridge or in the pantry.
I have made it similar to this when no fresh tomatoes are available. One thing about olives and capers, the more traditional recipes call for 10 kalamata olives coarse chop and 10 capers (large) cut in half. Oh and don't forget a teaspoon (or less) of red pepper flakes when you cook your garlic and anchovies. Also, this is a good summer recipe when you use your fresh tomatoes from the garden. I believe more traditional methods use 30 cherry tomatoes cut in halve to start the sauce. I found this on the sweet side sometimes. I know this is a family channel but the history behind Puttanesca is interesting. Cheers.
Those Morrocan olives are tuff... I like them, but they're not my first choice for sauce. I go Kalamata myself. Honestly I buy a large container of mixed olives from the deli every week, and when they're starting to look like they need to go, this is what I make. From one plaid dad to another, I salute you. I like your videos a lot.
My absolute favourite pasta sauce (and my wife hates me for it 😅) What's not to love? Anchovies, garlic, capers, olives... It doesn't get more flavourful than this.
Thank you for a fantastic recipe. It was so delicious …I reduced the olives to 3/4 cup , but I think next time I will use 1 full cup . Also , I used thick spaghetti instead . I love how you make things so simple .
I've been playing around with anchovy based pasta sauces recently, and my Sicilian mother is loving! I've never tried tomato, only EVOO based. I think this may be next weekend!
When I make pasta with any kind of red tomato sauce, I drain my pasta and put 2 tbsp of butter or margarine in , mix it up good, then add my tomato sauce or add the pasta to the sauce. The sauce loves to attach itself to the butter which is covering the pasta and it also adds a nice rich taste to the dish.
I swear the reason I come back to DeCecco over and over is that they are the only decent pasta that is clear about the cooking times. All the boogie pastas have graphic designers that make packages look amazing but bury the time info in a paragraph of text in some weird ye olde font...I love the moraccan olives for a snack but in a dish I think I agree with James. They dominate too much. I love how you guys parent. Just awesome.
I appreciate James's comment because I, too, am not a fan of olives....Which is why I haven't ever made this sauce before. After watching you make it, I am tempted!😅
Learned about this in "A Series of Unfortunate Events," and tried it in a great family -run Italian restaurant here in Detroit because I was excited to try something from the book. (The restaurant used linguine, I think) It was FANTASTIC. Love love love.
Congrats James, on getting your braces off! And it's interesting because I thought this was a lot of olives when you were making it, so James' review confirmed that for me. I think this is the kind of dish where it's meant to be tailored to your taste, where you could increase the spiciness/brininess/garlicky-ness to your liking. It did make me curious of trying it with lots of olives, so thank you Jim!
Great video team! I'll be making this. James, thanks for your honest opinion, although I love olives, I might take your suggestion and start off with less becauseI can always add more, and knowing me, I will :) Oh, and congratulations on getting your braces off. My daughters are adults now but I remember those days. Thanks again.
This is my very favorite pasta dish/sauce! I’m Irish but grew up in Italian neighborhood where I learned to cook Italian from my Irish mother who had mostly Italian girl friends. I love a variety of Italian recipes but my Italian girl friends stick to basic Sicilian style. They don’t do puttanesca or breads like focaccia. They never make their own pizza dough or hand made pasta. It baffles me!
😳 Sicilian woman here. Of course we do that - and much more. Sicilian cuisine is just as rich and varied as the cuisines of the other Italian regions. And: Pasta alla puttanesca is very similar to "Pasta all'Eoliana", except that the latter uses fresh cherry tomatoes and a little oregano in addition to or instead of basil. (The Aeolian Islands belong to the province of Messina/Sicily.)
@@mondasca2740 I don’t doubt you but I am referring to just the Italian women I still hang with. We’ve been tight friends since grade and high school. In fact my Sicilian girls and I were discussing making focaccia over lunch Tuesday. One said “ Isn’t that a northern Italy thing”? None of them have ever made focaccia. I make it quite often. Btw, I prefer southern style cuisine like slightly sweet sauces. I’ve travelled all over Italy and loved the food north and south. I hope to visit Sicily.
I first learned this dish in Iran where it is made kind of different, but I'm gonna try this one. See how it is 'supposed to' be done without all of the lemon.
We don't have Costco here in Eastern KY...maybe try shopping at WM sometime?? Great video. Ps...Gordon Ramsey never suggests putting oil in pasta water, nor does any other cook or chef lol.
Kindred spirits, oil cured olives are my favorite as well. Unfortunately, many make this recipe without them, which is a bummer. Congrats on becoming senza braces, James!
Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I'm thinking I would be hard-pressed to *not* add a fair crumble of feta to the finished dish.
Ur young Apprentice has immense potential because he has integrity! He's honest with his reviews! Impressive 👍
Really nice recipe and thanks for the ingredients in grams. I'm about to share it with my mum and sister in-law.
Props to your son he gave an honest opinion. I love your cooking shows and I love that you include all of your family
Fantastic. Just like my Dad used to make. He was from Basilicata, Montescaglioso province of Matera. I cry and smile when I see proper Italian food because my dad died 2018 I miss him so much. Thank you. You have a wonderful family.
Puttanesca is one of my favorite dishes. I appreciate James' honest assessments.
Hey, Jim. I stand by my convictions and have told several people recently that tomato paste in the tube is not really double concentrated. I went back to 6 ounce cans of tomato paste a long time ago after being disappointed in the results of the tubed stuff and never looked back! I am so glad you said this in the video. It is the truth.
I really admire the comittment to quality. Most people would keep up the original cut and call it a day. You gotta respect when someone does an updated version of a recipe especially when they have grown as a chef, as well as in terms of personal style/grooming and video editing/production.
Thank you! There will be more updates coming. Braciole is one that we just filmed.
The kid’s tough. I love a good Puttanesca and that looked great. Seems he keeps you on your toes. Good for him.👍. Keep cookin, love the show.
He's so blessed to be born Italian and living in New Jersey. Especially with great parents who clearly love him very much. He's a great kid and very lucky
I have to say my man, it is so awesome watching your boy give the review 😂😂. He is always so brutally honest with you and I am so happy you always include it in your video and that you’re a good spirit about it. I’ve made several of your delicious dishes and I always look forward to the uploads! Keep it up
One of the things I enjoy about your channel is there are quite a few recipes I can duplicate despite my not living in the USA and not having access to specific ingredients.
Case in point, I made this dish an hour ago, first time I've made Puttanesca, and it was delicious. Thank you, so much.
Greetings from Cape Town, South Africa 🇿🇦
That's one of the greatest things about italian food, it uses very basic ingredients, but of high quality. So the food taste amazing, but is very approatchable in most of the world.
I love this dish. Sometimes I add 2 cans of Italian tuna in olive oil to make it more hearty. Delicious.
Me too! But they have to be the real thing, heaven.
Yes James.........Your honesty is appreciated!!!!! Looks real good Jim!!!!!
Ohhhhh and Congrats on the braces........WHAT A RELIEF!!!!!! I remember those days.....FREEDOM!!!!!!!
The ancient Romans used garum (fermented fish sauce) as a flavoring for their dishes. I wonder if Italians taste for anchovies stems from that. I love them too.
Probably. Fish sauce is just anchovy juice.
Absolutely
Way to go James! I love this channel. My late Dad lived in Rome for 10 years post WW2, freedom fighter etc. originally from Serbia the only thing good I could say about his late onset Alzheimer's was he didn't know about all the bad stuff he had predicted anyway. Too much private bio stuff HOWEVER he brough back 10 years of fabulous food, language and a great love for Italy and mixed in his love for spice and garlic and herbs; there's also still a huge italo-canadese population here in Toronto, second I think only to New York so of course I'm going to treasure a good puttanesca or arrabbiata and you do both (everything) superlatively well. Yr channel definitely on speed dial.❤❤
If you minus the anchovies, you get Pasta alla Vesuviana (la sorella della puttanesca . . . puttanesca's sister). Enjoyed the video, thumbs up, thanks for your time.
thank you! i felt bad coming to the comments to see if anyone else left the anchovies out
Cool! New info for me. Apart from anchovies on not great pizza I've never understood the anchovy problem in sauces, or even a Caesar dressing (I know, not Italian) ... My husband ate many many meals made by me with anchovies and never caught on until I confessed and then he invented a brilliant Caesar shrimp .. with anchovies. I was so lucky ...
Can’t do anchovies on pizza, but in a pasta sauce, they are delicious.
@@STV-H4H one way to ruin a pizza!
@@STV-H4HI began to love anchovies on pizza only when I started breaking them into small bits and putting them on the sauce under the cheese. I did this when I worked in a pizza restaurant and made these pies for the employees to eat. They requested that again and again. Anchovies on pizza is amazing when done sparingly
It's great to see so many cooking channels whoring it up with this pasta lately.
Hey guys, native New Yorker here from Huntington Station. I am not a cook 👩🍳 at all, but love watching your channel. You make everything look easy. I love how James and Sammy do the taste tests. Thanks so much. I am definitely going to try and make one of your dishes. 🎉
I have made many of his dishes and they have turned out amazing and aren’t complicated
kids are usually more sensitive to bitterness than adults so its possible that the same dish will taste different for both
if you don't like anchovis, substitute them with worchestershire sauce - 1/2 tsp for each filet of anchovis 👌
fun fact: a significant ingredient of worchestershire sauce are.. anchovis 😄
I love serving this with fish. A good tuna steak is amazing. Sometimes if I'm feeling lazy on a weeknight, I'll add a couple cans of tuna to the pasta itself.
My mouth is watering. Haven't had this in ages. My friend's grandfather would make this once a month and I was honored they remembered how much I loved it and would invite me when he made it. Yum
My favorite! I will make this for dinner tomorrow as it's Lent and this is a great meat-less meal.
I just love your videos and family...
Your recipes are great...thank you! Blessings
We appreciate your shared recipes. Your more recent (last year or so) provide great tips for picking appropriate ingredients, prep and cooking methods. We also enjoy the reviews provided by your family. You have great style in your presentation. Sometimes the speed of your conversation coupled with your accent requires me to rewind a bit, but we love listening to you talk. Great job and again thank you. BTW, Steak Diane was amazing and Sunday sauce/gravy delicious.
9:48 I must say that I agree with James. One should maybe keep in mind, with regard to ingredients, more the Italian motto that says .... "less is more !".... and perhaps less so the American motto that tempts more to say.... "only more, is more." :)
Except for cheese!
_...that tempts more to say.... "only more, is more."_
Well, more _would_ say that. 😄
I've made your puttanesca recipe before and it's fantastic! One of my favorite sicilian dishes.
Jim, you are absolutely the best! A marvelous teacher. I wouldn't change a thing in this recipe, just like your chili.
Dude, Always love the videos. ROCK ON JAMES, braces free, tight family, great parents.Keep being the best at life you can young man. Forks Up....
2:25 “I got a nice little plant today because summer is *over* “
Me in the middle of February: you don’t say?
Well you can obviously tell this wasn't filmed last week lol.
@@SipandFeast PAY NO ATTENTION TO THE MAN BEHIND THE CURTAIN.
Love your videos, and love the involvement of your whole family!
Love those black olives too. My very favorite. Thanks for this recipe!
He is a great son. I can see it. Good parents 😊
Agreed, I think it's wonderful how open and receptive James is to trying different foods. Great parenting Jim and Tara! ❤
Hands down my favorite pasta, so easy and quick to make no matter how many portions be it for 1, 2 or a large crowd. You just have to adjust the quantities to your liking. Nice video and congrats to James for getting off the braces!
All these years I have never used tomato paste for this dish. I’m going to try it. Thanks!
one of the best pastas ever, absolutely love it. one time i made it with big capers and it was the bomb
I’m a recent initiate in the type 2 diabetic world. It sucks. My favorite thing in the world has been pastas.
Your recipes have made the transition out of my pasta habit painfully hard.
All my best dishes in recent years (about 2-3?) are a result of your amazing cooking techniques.
I now only indulge in pastas a couple times per month, but they are always a great revisiting of the best meals.
Finding ways to incorporate some of your sauces into a salmon or seafood dish sans pasta, is another indulgence I enjoy.
Thx. ❤
I like the idea of using these fantastic sauces on fish! how about some other low glycemic index Deliciousness Tips that you've developed? I am heading in that direction myself just cuz age and waistlines and lotsa loose carbs are NOT best buddies...
You're right, pasta sauces can be adapted to meats and fish with delicious results. But have you looked into whole grain pasta or soba noodles? Or maybe vegetable noodles (get a spiralizer!), cauliflower 'rice', or other alternatives.
Puttanesca is one of my favorites! Good job!
Congrats James! Adios braces!! My girls had them, I remember that was a big day... really love this recipe, on the short list for sure. The olives and anchovies obviously make this what it is, love them both. Thought we might see the 14 inch for this one! I'll use mine!
James is such a doll! I'm definitely going to try this recipe. It has all the things I love - anchovies, pasta, and olives - YUM!
My favourite sauce. Lots of strong fllavours!
❤ bravissimo da italiana amo la pasta complimenti ottima ricetta 😍😋👍❤
Ciao ! 👋 😊 Ma se ci hai fatto caso, lui qui, come al solito, abbonda un po’ con gli ingredienti e in effetti il figlio alla fine ha ragione nel dare il suo giudizio. In America si tenta a partire dall’aglio in padella, ad abbondare e poi con tutto il resto degli ingredienti. Dovrebbe più seguire il motto italiano che dice…. meno è più ! E non tanto il motto americano che va più verso la direzione…..”solo più, è più !”
Anch'io!
@@aris1956 ciao dipende molto dai gusti personali , alla fine ognuno mette la quantità che più' ritiene opportuna 👍
@@EvelynBaron 👍❤
I found it funny that as of late all your really old videos started showing up in my feed. You have grown as a creator so much
This is awesome dish. I'll sometimes make this recipe adding a white fish on top of sauce and cover and let simmer. Great job as always. Crazy meaning to name of dish.
Anchovies😁 Love them...I won't eat pizza without them. And I'm making this tonight.
Thanks! This is perfect for a Friday dinner
OH, WOW! I thought you were getting a 5. I really like this dish and make it with fish medallions. Thank you. God Bless and stay warm.
Great Video! You should have worn the backwards Yankees cap for continuity though
lol
✅Pasta Puttanesca is one of my favorites!😋💕 Thanks so much😃
Making this asap!! You go guy! And congrats James...you hit a milestone!
Love anchovies! Looks delicious!
Puttanesca is legit my favourite
Wow! I will try this! Thanks. 😃
YUM. gotta try this! love your channel
OMG! That looks delicious. And I love anchovies! I'll be making this soon!
Love it! ❤️
I think that this is a superior food video channel. Kudos James.
That looks good!😋
Definitely wanna go back and watch the ponytail version
Yum yum yum yum yum
Thank you James for your honest opinion, although I will definitely use all the olives when I try this recipe…
New to your channel, I really like your style of cooking. Beautiful dishes, simple, easy, with ingredients usually already in the fridge or in the pantry.
I have made it similar to this when no fresh tomatoes are available. One thing about olives and capers, the more traditional recipes call for 10 kalamata olives coarse chop and 10 capers (large) cut in half. Oh and don't forget a teaspoon (or less) of red pepper flakes when you cook your garlic and anchovies. Also, this is a good summer recipe when you use your fresh tomatoes from the garden. I believe more traditional methods use 30 cherry tomatoes cut in halve to start the sauce. I found this on the sweet side sometimes. I know this is a family channel but the history behind Puttanesca is interesting. Cheers.
Those are great tips, thank you!
He did include the pepper flakes.
I thought the name sounded rude
Those Morrocan olives are tuff... I like them, but they're not my first choice for sauce. I go Kalamata myself. Honestly I buy a large container of mixed olives from the deli every week, and when they're starting to look like they need to go, this is what I make. From one plaid dad to another, I salute you. I like your videos a lot.
Have to give credit to your son for giving his honest opinion! I love using olive oil cured olives in this dish .Nice dish.
My absolute favourite pasta sauce (and my wife hates me for it 😅)
What's not to love? Anchovies, garlic, capers, olives... It doesn't get more flavourful than this.
Thank you for a fantastic recipe. It was so delicious …I reduced the olives to 3/4 cup , but I think next time I will use 1 full cup . Also , I used thick spaghetti instead .
I love how you make things so simple .
One of my most favorite things to make. I love anchovies 😅. Those oil cured olives is also something I crave!!!!!!!!!
Love this dish. So much flavor. Partanna is my staple for olive oil. I buy it at my Walmart of all places!
Yayyyyy for James my daughter will be getting her braces off in a couple of months she can’t wait lol
James is so thoughtful. Congrats on surviving the braces.
Thumbs up to taste tester James. Love the recipie.
10/10. I added tuna, awesome
YUM THANKS
That look fabulous! I can understand James’ critique because I didn’t love olives until I was cooking with them👍😉
I've been playing around with anchovy based pasta sauces recently, and my Sicilian mother is loving! I've never tried tomato, only EVOO based. I think this may be next weekend!
wow -- 👍 thanks again!! :)
I think I'm going to make this!
Beautiful. I could almost smell it as you were stirring the pasta into the sauce.
thank you for this awsome receipe! and james is right :D
When I make pasta with any kind of red tomato sauce, I drain my pasta and put 2 tbsp of butter or margarine in , mix it up good, then add my tomato sauce or add the pasta to the sauce. The sauce loves to attach itself to the butter which is covering the pasta and it also adds a nice rich taste to the dish.
Killer dish. First time I prepared an anchovy pasta creation. There will be more. Thanks Team! Made 1/2 no anchovies for my wife. Both taste great.
Man O Man. I got to make me this!!! Looks so yummy. Just bought two tins of anchovies.
I swear the reason I come back to DeCecco over and over is that they are the only decent pasta that is clear about the cooking times. All the boogie pastas have graphic designers that make packages look amazing but bury the time info in a paragraph of text in some weird ye olde font...I love the moraccan olives for a snack but in a dish I think I agree with James. They dominate too much. I love how you guys parent. Just awesome.
I appreciate James's comment because I, too, am not a fan of olives....Which is why I haven't ever made this sauce before. After watching you make it, I am tempted!😅
Thank you
Learned about this in "A Series of Unfortunate Events," and tried it in a great family -run Italian restaurant here in Detroit because I was excited to try something from the book. (The restaurant used linguine, I think) It was FANTASTIC. Love love love.
I think I’m going to have to make this some night when my family isn’t home. I love anchovies, olives and capers. They, sadly, don’t.
Congrats James, on getting your braces off! And it's interesting because I thought this was a lot of olives when you were making it, so James' review confirmed that for me. I think this is the kind of dish where it's meant to be tailored to your taste, where you could increase the spiciness/brininess/garlicky-ness to your liking. It did make me curious of trying it with lots of olives, so thank you Jim!
Puttanesca is one of my favorite pasta dishes! I sometimes (but rarely), put a touch of cream into the sauce for a little added richness!
Bravo! It has to have the anchovies! I'm going to try the paste next time. Otherwise, it's the same way mia nonna napulitana taught me,.
Oh yeah man I gotta try this! Love, anchovies, love olives, my olives of choice are Kalamata! well done. Good luck with your braces removal.
Great video team! I'll be making this. James, thanks for your honest opinion, although I love olives, I might take your suggestion and start off with less becauseI can always add more, and knowing me, I will :) Oh, and congratulations on getting your braces off. My daughters are adults now but I remember those days. Thanks again.
Cool thanks
This is my very favorite pasta dish/sauce! I’m Irish but grew up in Italian neighborhood where I learned to cook Italian from my Irish mother who had mostly Italian girl friends. I love a variety of Italian recipes but my Italian girl friends stick to basic Sicilian style. They don’t do puttanesca or breads like focaccia. They never make their own pizza dough or hand made pasta. It baffles me!
😳
Sicilian woman here. Of course we do that - and much more.
Sicilian cuisine is just as rich and varied as the cuisines of the other Italian regions.
And: Pasta alla puttanesca is very similar to "Pasta all'Eoliana", except that the latter uses fresh cherry tomatoes and a little oregano in addition to or instead of basil. (The Aeolian Islands belong to the province of Messina/Sicily.)
@@mondasca2740 I don’t doubt you but I am referring to just the Italian women I still hang with. We’ve been tight friends since grade and high school. In fact my Sicilian girls and I were discussing making focaccia over lunch Tuesday. One said “ Isn’t that a northern Italy thing”? None of them have ever made focaccia. I make it quite often. Btw, I prefer southern style cuisine like slightly sweet sauces. I’ve travelled all over Italy and loved the food north and south. I hope to visit Sicily.
I made this tonight exactly as you made this. It was delicious and my husband wanted to lick the plate! Simple and delicious. Thank you!
As always looks absolutely delicious 😋 ❤ can you please tell me what brand of burner you’re using? Thank you!
I first learned this dish in Iran where it is made kind of different, but I'm gonna try this one. See how it is 'supposed to' be done without all of the lemon.
Nice, thanks for the redo JIm!!!
We don't have Costco here in Eastern KY...maybe try shopping at WM sometime?? Great video. Ps...Gordon Ramsey never suggests putting oil in pasta water, nor does any other cook or chef lol.
Oh man I wish I had some olives😊👍😊
He's so cute. Treasure every moment, he'll be off in college before you know it.
Kindred spirits, oil cured olives are my favorite as well. Unfortunately, many make this recipe without them, which is a bummer.
Congrats on becoming senza braces, James!