Pasta alla Puttanesca
Spring/Summer

Pasta alla Puttanesca

Pasta alla Puttanesca is an Italian sauce, from the South of the Country. The origins of the name are uncertain but some studies and translations argue that the dish was originally served in a Neapolitan brothel. The bright colors of the ingredients also recalled the underwear worn by female escorts.

My twist is the use of a short Farro pasta. Farro is an ancient, unrefined Italian grain. You can find it in Italian specialty food stores. Failing that, you can replace with Kamut or wholemeal wheat pasta. The advantages of using non-refined wheat are multiple, both for the health and for the taste. The whole wheat pasta, for example, maintains better cooking (rigorously al dente), becoming much more digestible than an overcooked pasta.

Ingredients

300 g (11 oz) Fusilli (or other short pasta)

Extra virgin olive oil, to taste

1 clove of garlic

500 g (17 oz) tomato pulp

50 g (2 oz) pitted black and white olives

1 tablespoon capers

Pinch of sea salt

Black pepper, to taste

     Method:

  1. Cook the pasta al dente, in boiling salted water.
  2. In a saucepan, heat the oil, add the garlic (cleaned and chopped) and brown it.
  3. Add tomato pulp, olives and capers, leaving mix together the ingredients for a few minutes.
  4. Season pasta with the sauce. Add pepper to taste.

 

 

 

 

 

 

 

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