Do you know how to make putaneska souse?

Question

I don't know if I managed to spell it correctly, but it means 'prostitute' in Italian. What a funny name, huh? It looks yummy though...it is made with anchovy, garlic black olive and tomato. Does it come with onion? I eat onion, so it’s not a problem if it does, but I just want to make sure. I want to use right ingredients.

Answer 1

Pasta Puttanesca

1 can crushed Roma tomatoes, about 28 oz.
2 T. olive oil
1 clove garlic, minced
1 sm. onion, chopped
1/2 c. sliced black olives
1/4 c. artichoke hearts (canned, packed in water)
1/4 c. sun-dried tomatoes
1-2 T. capers
1/4 c. chopped fresh parsley
1/4 c. dry white wine
Salt and pepper to taste
1/2 lb. linguini
Parmesan, Romano or Asiago, grated (or cheese substitute, for Vegetarian recipe)

In a lg. frying pan or pot, heat oil. Sauté onions about 1-2 minutes, add garlic and sauté about 1 more minute. Add olives, artichokes, sun dried tomatoes, capers and parsley; sauté 1-2 more minutes. Add wine and canned tomatoes; stir to mix well. Season to taste with salt and pepper. Note: if the tomatoes seem to be too acid-tasting, add a small spoonful of sugar (but go easy on the sugar). Taste and adjust seasonings. Reduce heat to low and let simmer 5 minutes while the pasta cooks. Drain pasta well, toss with sauce and serve immediately with cheese, a tossed salad and some good Italian bread.

Answer 2

1 pound dried pasta --------Pasta Puttanesca
11/2 cups marinara sauce (preferably homemade)
1/4 cup clam juice (preferably unsalted)
2 teaspoons anchovies, chopped and smashed
2 teaspoons salted or canned capers, rinsed and chopped
1/2 cup each kalamata and picholine olives, pitted and quartered
1/2 cup peeled, seeded and diced tomatoes (if fresh tomatoes are not available, increase the marinara sauce to 2 cups)
1 tablespoon fresh oregano, finely chopped, or 11/2 teaspoons dried oregano
2 tablespoons Italian parsley, finely chopped (optional)
11/2 teaspoons red wine vinegar
11/2 teaspoons Pepperoncino Piccante Chili "Paste," (optional)
2 tablespoons extra virgin olive oil
Pitting olives:

To remove pits from most olives, either use a cherry-olive pitter or place them between towels on a work surface and tap them gently with the side of a chef's knife or cleaver. You can also lightly "roll" the olives with a rolling pin to loosen the pits.

Cook pasta in a large pot of boiling, salted water until firm to the bite.

While the pasta is cooking, whisk the marinara sauce and clam juice together. Add the remaining ingredients. Check and adjust the seasoning.

Toss sauce and drained hot pasta in the pan. The sauce is also good over grilled fish or on bruschetta.

Makes 21/2 to 3 cups of sauce. Serves 4




Pasta Puttanesca

Answer 3

PUTTANESCA sauce has all of the above ingredients except for the onions, but you missed out the most important ingredient of all hot red peppers. Puttanesca translated to English means little HOARE, therefore the hot peppers.

Answer 4

'Puttanesca sauce.'

http://en.wikipedia.org/wiki/Puttanesca -- there're several links to recipes at the bottom of the page.

Onion: not that I've ever seen...

Answer 5

buy a jar its easier