Pasta alla Puttanesca / Classic Italian Recipe /spaghetti/cappelini

[@vicioussuspicious894]

I made this this evening and the result was very good. Eventhough it is quite simpel to make, you know how to bring out those flavours. My wife actually knew immediatly that it was your recipe since the flavours were very rich. I believe that that is your signature in all your recipies: the richness brought by your methodology of cooking and the perfect spice blends.

[@stefanlazaralexandru]

I love your videos. This is one great example of what depth of flavour can be achieved with just a handfull of ingredients which are cooked in the right way. Well done chef, I can't wait to try this out ;)

[@CookinginRussia]

Stefan Lazar Thank you. I appreciate you taking the time to write!

[@SpiralOut09]

I just finished cooking this dish. I knew from the moment I finished/tasted the base sauce that this was going to be something exceptional. The flavors are absolutely perfect.

[@CookinginRussia]

SpiralOut09 Thank you. I appreciate you taking time to leave feedback! Be sure to check out some of my other video recipes, if you haven't already.

[@gcgnatorcats6888]

Thanks really enjoy this recipe. Have already eaten it 4 times since the video has been up! really enjoyable to make, hopefully you put a lot more classic italian recipes they are great and simple to make.

[@PetrichorAllegory]

Little typo on the word "here" at 10:25 chef, just fyi. By the way, I don't comment regularly but I watch all your videos religiously and no one comes even comes close to you in terms of the quality of your content. When I first stumbled upon one of your recipes a year or two ago (Beef Bourguignon probably?) it inspired me to go on a quest, just as an amateur home chef mind you, to really up my game and delve deep into the history and technique of cooking. Since then I've grown a lot, and now that I feel like I know what I'm doing somewhat I also think I know what I DON'T know about cooking, if you get what I mean, but I definitely find myself returning to your videos as often as anything else I read if not more because your stuff just makes so much sense, and well it's tasty too. I've cooked a LOT of your recipes several times (I mean goddamn your Italian meatballs are a huge hit with my family hahaha), and I've meant to drop a long-ish comment one day about each of them, though honestly it'd all be very complimentary :) Anyway, didn't expect to write this but glad I found the typo!

[@CookinginRussia]

PetrichorAllegory Thank you very much. I appreciate you taking the time to write feedback (and I'll fix the typo, of course). From what you have written, I know you are going to LOVE the second volume of my cookbook coming out in November. I have assembled a vast amount of original information.

[@CookinginRussia]

LMTR14 I just fixed the typo now. I was called away right after reading your comment the last time, and I couldn't remember which video or spot it was in, so thanks for reminding me.

[@CookinginRussia]

LMTR14 Sure - let me know whatever typos you find and I'll fix them. Thank you! More videos are coming, as you probably know already.

[@taylor_o]

yum! i might try this tomorrow. very good explanations,as always. i learn more each time i see your techniques again.

[@taylor_o]

eteoklos i especially appreciate the infrared thermometer reading. i cook many things at 200 myself; though i usually consider 'high heat' 250-300.

[@CookinginRussia]

eteoklos Be sure to watch whether I'm referring to Fahrenheit or Celsius. 300 Celsius is almost never used.

[@taylor_o]

hmm that's very interesting. i like to cook steak at 300 C. i always wonder how hot the pan should be... this seems to me one of the greatest challenges in cooking. for example, can you give a rough range of pan-heat for some common scenarios: 1. developing color on skinless meat 2. developing color on skin 3. cooking a cutlet marinated with spices and herbs 4. toasting bread 5. shallow-frying a breaded cutlet I think this would help so much!

[@Beachcomber95]

Looks amazing! I've been cooking similar spaghetti dishes recently, due to not having much money to spend on food. I'm going to get the ingredients to this now! Thank you

[@Beachcomber95]

Beachcomber95 This was delicious! The smells when cooking were amazing too

[@ichigeri]

Fish sauce! excellent. I put fish sauce in Bloody Caesar cocktails, it also works out very well :)

[@GordiansKnotHere]

Love your channel man!

[@CookinginRussia]

I appreciate that!

[@Yugnav88]

That base sauce... Wow. That is something else, chef. I tried the chicken livers as well, but I'm just not a fan of the texture of them, and I guess I never will be. So I left them out. But without the extra protein, it was still an amazing dish with such deep flavors! My girlfriend said it was like she was eating at an Italian restaurant. Definitely making this dish again very soon.

[@CookinginRussia]

+Yugnav88 Thank you for taking time to leave feedback. I appreciate it!

[@lumpyq6385]

Wow that Base was something else. That had to be some intense flavor. The Plate looked really nice Chef, I love the Chicken Livers and Capers in this Dish.

[@CookinginRussia]

Lumpy Q Thank you. Be sure to leave a comment back here after you get a chance to try it!

[@machdave1]

Already made this twice since you posted it. Absolutely incredible. You don't even really need a protein with this dish (except anchovies of course).

[@CookinginRussia]

machdave1 Thank you. I appreciate you taking the time to leave feedback!

[@Your.Uncle.AngMoh]

The intensity of flavours in this sound fantastic. You really wouldn't want to flood your plate with it. A little too much cooking and something will burn and ruin the dish. Now I'm hungry- again!

[@johnwhiteshooting9300]

Chef I am going to do this Friday for my wife it looks and smells lovely, I am nervous about not stirring the sauce though, I will put an update on when tried, thanks cant wait LOL

[@CookinginRussia]

+JOHN WHITE Thank you for writing, Be sure to use quality heavy cookware. Burning happens mostly with cheap, thin pans.

[@jcludwinsky]

Great recipe!

[@johnwhiteshooting9300]

Chef I made the pasta dish as requested and it was beautiful, you do need to leave the tomato sauce unstirred just until its just starting to roast, thanks for a great recepie , oh mine took a lot longer to reach the roasting level than you did, probably because I had more of the ingredients, going to try another of yours this weekend

[@CookinginRussia]

+JOHN WHITE Thank you. Yes, the scale of the recipe changes the cooking time of many things.

[@ninesticks]

i have been making this for years and it is good......but the CIR technique here of frying the pasata....similar to a curry....to create the base....is such an improvement...so one can make it fresh over a couple of days..is so superior....i typically do this with a topper of pannied fish...........thanks CIR..this one soon....

[@CookinginRussia]

Thank you for leaving feedback. I appreciate it!

[@vicioussuspicious894]

I always wanted to see how you would make a 'simple' pasta recipe. This looks very tasty. This would be a quick meal that I usually make when I am busy. My wife doesn't like olives, but would this dish still do well with artichokes or other vegetables?

[@CookinginRussia]

Vicious Suspicious Artichokes work very well, but of course they aren't the classic. Also, black olives cooked in this are usually okay for people, even when they don't like olives - so you might try sneaking a few in. :)

[@vicioussuspicious894]

Lol, I wish. There is no chance I can sneak those in in any form. Olives and koriander always get detected immediately. I'll stick to artichokes.

[@UncleLejin88]

Looks awesome cant wait to try this thank you

[@ShinyBorel]

ANNOTATIONS 0:14.500 CLICK HERE for more information about this book and how to get it. 0:14.500 Finally, do NOT use green olives for this. as some celebrity cooks suggest-black olives are traditional and provide balance. 0:14.500 In an effort to please as many people as possible, I allowed guests to order this dish in one of three variations: Soave, Mezzoforte or Fortissimo (and priced accordingly). The version I'm showing you here is the middle one. To make it stronger, just increase the amount of anchovies, capers, olives and base sauce. 0:14.500 Italian recipes are famous for their variations from region to region, and from cook to cook, but this one is especially problematic in that regard. I've seen this served with a whole tin of anchovies and half a bottle each of capers and olives. But such a composition is a gross violation of the usually Italian philosophy that the pasta should be the star and not the sauce. 0:30.000 FOR THE BASE SAUCE 300g (10 oz) Puréed Tomatoes (pasata) 45ml Red Wine, dry 45g (1.5 oz) Onion 30g (1 oz) Red Bell Pepper 4 cloves Garlic 1 Anchovy, rinsed and chopped fine * 2 t Red Pepper Flakes (see video) Olive Oil * A red serrano chili that you dried yourself is much better. 0:30.000 FOR THE PASTA 120g (4.2 oz) Pasta, dried 120g (4.2 oz) Tomatoes 16 Black Olives, pitted 1 1/2 T Capers, rinsed 2 cloves Garlic 2 Anchovies, minced Fresh Basil Parmigiano Reggiano I also suggest adding cooked chicken liver, as explained in the video. 10:24.900 11:31.053 Add a ladle of pasta water to this if it is too dry for you. Personally I like it on the dry side, but it should be more moist, classically speaking. 11:57.500 CLICK TO SEE THE VIDEO TOUR ON KZbin 12:10.900 Thanks for watching ! 12:10.900 This means the pan is over 100°C (200°F) - in the audio I said 200 degrees Celsius by mistake. 6:58.200 The oil forms a layer that protects the bottom of the pan from coming into direct contact with the materials that can burn. This is why you do NOT stir it. Stirring will disrupt the layering effect. Also, don't use a nonstick pan for this, or you will get a lot more splattering and the result will not be nearly as good. 7:45.291 CORRECTION - Half of the base sauce is TOO MUCH for two portions - more like a third for the amount of other ingredients being used here. 9:12.353 Be careful not to actually burn the capers or olives. Some blackening on the tomatoes is a good thing. The amount of base sauce you use is largely a matter of personal preference. I like it very heavy, but if I was making this in Italy, I'd use about half of the amount you are about to see me use here. Experiment and see what you prefer.

[@jeffreeaaroe7671]

Never heard of this before.will definitely cook this in the weekend:)

[@seattlerinis8249]

Wow! On the the todo list. It looks sized for 2 portions. Does it scale well for 4 by simple doubling?

[@CookinginRussia]

Seattle Rinis Yes - or more, as you like. The base sauce is already more than enough for for portions, by the way. Cheers!

[@anthonystrazza]

Fantastic recipe. Just one question: You didn't add any pasta water when you added the pasta. I'm assuming this was to not dilute any of the flavor?

[@CookinginRussia]

+Anthony Strazza Right. It is a matter of personal taste, though. If you like it thinner, then you can do that.

[@gcgnatorcats6888]

Also this may sound stupid but the olive oil in my anchovies have turned a white thick substance similar in consistency to lard so its like impossible to remove the fillets cleanly. Any reccomendations? i've turned down the temp of my fridge because it was too cold anyway but I still think it would do that regardless.

[@CookinginRussia]

Giancarlo Gatti Let them warm up to room temperature before you try to remove them from the olive oil. They won't spoil quickly anyway. The salt and oil are preservatives.

[@Lleanlleawrg]

I made something very much like this last night, it's for use today though. I got some nice dark earthy flavors, but I didn't have all the right ingredients so it's not the same, though I did use yours as a blueprint. Works well. Next time I will try to prepare more and obtain the correct ingredients so I don't have to substitute anything, and see what it's like then. Still, even the substitution was good, although it was a bit too spicy because I didn't have Serrano peppers, and I stupidly replaced it 1:1 with another kind of pepper that I think was more spicy. Oh well, it's not unpleasant, but I suspect it would be better with the Serrano. What red wine would you use for this? I assume you'd use an italian wine, given that it's meant to evoke italian flavors, but there's obviously tremendous variation there.

[@CookinginRussia]

Lleanlleawrg Thank you for taking the time to leave feedback. I'm sure your results will be better next time with the proper ingredients. I used a Barolo wine in this case, but the Ripasso varieties that I explain in the first volume of my cookbook are even better.

[@DannoCrutch]

I love puttanesca. This looks really nice. Yea, my Nonna said there were a lot of stories about how it got it's name. I remember asking her because I recognized "puttana" in the name and, if I said that word, I'd get a shoe on the head. Never thought of fish sauce vice anchovies! That is clever. Most folks I've met have no clue how to use anchovies anyway so, great "sub". I love hearing someone say they hate anchovy on pizza and they are eating whole filets vice mashed into the sauce, etc. The Olives go great with them too! I think my Nonna used Chicken livers in her Bolognese. Thanks, Chef!

[@CookinginRussia]

DannoCrutch I like the anchovies in the actual construction of the dish, but not in the base sauce, where the Thai fish sauce actually works better, IMO. I know what you mean about people thinking that they hate anchovies in general, though - but part of the problem is that there are many grades of anchovies, and honestly the cheap ones are pretty nasty.

[@DannoCrutch]

CookinginRussia We also make a Calzone or Pie with just Olive Oil, Olives, Onions, Anchovies and, (not me) maybe some other ingredients depending on mood like pepper flakes, herbs of some sort, etc. This is a major comfort food, for me. I wonder if you've ever come across that in Europe?

[@CookinginRussia]

DannoCrutch I guess you haven't read "40 Years in One Night" yet. :)

[@DannoCrutch]

CookinginRussia Haha! Cool....No! in my cart...building an order! Looking forward to it.

[@gcgnatorcats6888]

CookinginRussia why does it take 2 weeks minimum to ship to canada ARGH!!

[@ionme982]

I've had puttanesca in italy, and it was interesting. This is Nothing like it. It's way way better, with the flavors layered so beautifully, and my god that thai fish sauce is genius... (next time I'll get some chicken livers, cause I haven't caught you been wrong before) I had some base sauce left over and topped some capellini with it, along with briefly fried tomatoes onion and that mediocre canned tuna, stilled turned out amazing.

[@CookinginRussia]

Thank you. I appreciate you taking time to leave feedback, as always!

[@DOKITT]

Chef, I heated the pan to 100 celsius like you recommended, but when i took the lid off at the 4 min mark, only the tomato sauce at the very edge of the pan was a deep red and bubbling very small like in the vid, the rest in the middle basically looked uncooked, very bright red as if i'd just poured it and was bubbling very big.

[@jakesshopandtracktalk1835]

I got preoccupied with stuff I wanna do on your channel. The reaction that I got from this one was..... I am full but I can't stop eating this this is so delicious. It's like restaraunt in a real major city level... I really need to make your Tonkatsu recipe for this very well traveled actual Japanese person. And I have most of the stuff already.

[@CookinginRussia]

+Jake Riethmeier I'm sure that the tonkatsu sauce will be especially appreciated, because you can't get that sort of thing outside of Japan.

[@jakesshopandtracktalk1835]

+CookinginRussia or even in Japan. her favorite Tonkatsu place used the same bulldog brand sauce that is in every refrigerator in Japan. (by my pallates guess) but the cutlet was really great. I am ready to beat it.....

[@jakesshopandtracktalk1835]

+Jake Riethmeier mayter of fact I am going to finish the sauce with that instead of Lea and Perrins, I have both in the house, but I think that would punch home the modern version of this without ruining your recipe.

[@stefchollet]

A classic Bravo :)

[@Gentlemans_Area]

@ 8:50 Why do you add oil to the pot of boiling water? Some people claim this does not help prevent clumping, but may prevent boil over. What are your thoughts?

[@CookinginRussia]

TheBlackLooper Reduces frothing and contributes flavor. A lot of people got some bad information about this from an early Alton Brown "Good Eats" episode - one that he actually apologized for later, but it seems that his apology came too late to fix the rumor he'd started.

[@husmenusta]

Chef is using fresh pasta will give better results than the dried one?

[@CookinginRussia]

husmenusta No. the two are different and not often interchangeable.

[@husmenusta]

CookinginRussia thank you chef for the quick reply. I hope everything goes well with your new restaurant

[@husmenusta]

Sorry chef but one more question, is the base sauce will be enough for 4 people?

[@CookinginRussia]

There is no answer to such a question possible. Are the people sumo wrestlers or supermodels? How many other courses are being served? You have to make it and judge for yourself, my friend.

[@husmenusta]

CookinginRussia thank you chef, just finished making it and result are absolutely fantastic! Can't thank you enough

[@gcgnatorcats6888]

the base sauce...can you make that ahead of time and put it in a jar or something? how long would you say it keeps in the fridge??

[@CookinginRussia]

Giancarlo Gatti It will be fine for a week, to be sure. You could freeze it if you want to store it longer.

[@jakesshopandtracktalk1835]

hey I basically requested this one, hell yeah! I thought I had copied what you would do.. I didn't. can't wait to make this.

[@jakesshopandtracktalk1835]

it blows my mind that a dude that's rubbed elbows with Gordon Ramsay and Paul Prudhomme is hooking us up for free by the way.

[@CookinginRussia]

+Jake Riethmeier Thank you - although it isn't entirely free, since if you want the rest of the details, you'll find them in my books. In this case, this is in Volume 1. Cheers!!!

[@jakesshopandtracktalk1835]

A friend picked me up a copy of that book for my birthday so this one's still free for me.;-)

[@michalbudzisz]

Actually it's in Vol. 2 :D All the best!

[@SvenBolin]

Absolutely a one to try. Only you are always so dangerously close to burning, it takes experience and skill witch I don't have. The Thai fish sauce I knew about since I live in BKK and likes Italian food, the Romans had their Garum. Keep posting!

[@SvenBolin]

Sven Bolin Done! Its excellent, I didn't dare to brown the sauce (next tine!!) as far as what you did but its still very good.

[@CookinginRussia]

Sven Bolin Thank you for the feedback. I appreciate it!

[@gcgnatorcats6888]

CookinginRussia well i know they use fish sauce in italy because i go to italy every year its called colatura its been an integral part of italian cooking - my friends father used it in risotto and a lot of other italian dishes. it was used before asians were using it. :)

[@CookinginRussia]

Giancarlo Gatti Right - it goes back to the ancient Romans, but it isn't the same thing as Thai fish sauce, which is likely to raise the hackles. :)

[@gcgnatorcats6888]

WHen you said after 5.5 minutes - does that mean 5.5 mins since we started the sauce or 5.5 minutes after you add the onions and RBP?

[@CookinginRussia]

Giancarlo Gatti That's 5 1/2 minutes after the tomato sauce went in without any stirring - but that timing is not exact because it will depend on your stove. Go by the smell and the look of it - and practice.

[@felipe4477]

Why didn't you use pasta water to bind the sauce and pasta?

[@CookinginRussia]

Maybe it just wasn't clear in the video. That's the normal thing to do, of course.

[@bobknight8412]

Hey if I'm cooking for vegans who REALLY don't want ANY fish in there (I agree, it's stupid, but it's a situation I'm in), do you think it would be advisable to replace the anchovies and fish sauce with soy sauce and msg?

[@CookinginRussia]

No - never put soy sauce in Italian food. It completely messes up the flavor. Just use additional parmesan... oh, wait. You can't use that, either. Pick something else to make. Maybe just give them a shiny carrot to gnaw on.

[@bobknight8412]

@@CookinginRussia You used soy sauce in your faux veal ravioli stuffing and it works. I mean, that isn't intending to replicate anchovies but the main point of adding anchovies is umami right?

[@CookinginRussia]

That's a very odd exception to the rule. The combination of soy and chives contains some chemical molecules that alter our perceptions, as I explained in detail in Volume 3 of my cookbook series (see resonance and anti-resonance).

[@bobknight8412]

@@CookinginRussia Ok, so do you have any suggestions to get a similar effect as having some anchovies/having some fish sauce? Just some msg or what?

[@CookinginRussia]

You can use Maggi Seasoning. It's in most grocery stores and all Asian specialty stores. It is rich in inositol, which is the other principle umami chemical (other than glutamic acid] / MSG).

[@davidbrothers3788]

What's the difference between angel hair and cappellini

[@CookinginRussia]

Angel hair pasta is thinner.

[@kobo90]

Would you tell me little more about adding chicken liver in dish?? Also how to treat it before use?? steam it or fry it??

[@CookinginRussia]

Kobo Lee I reference a complete video that I put up on cooking the chicken liver for this dish in the video, but here's a direct link for you to it... kzbin.info/www/bejne/jJ3GkGt6etagn9E

[@kobo90]

Thank you Chef^^

[@j.j.mcaleer2293]

How long can I store the base sauce?

[@CookinginRussia]

You can freeze it for a month at least. It will lose flavor gradually as time passes. I would keep it in the refrigerator and use it within 2 days, but it won't actually turn moldy until after the taste has faded too much to be good.

[@rynomacamillion]

Why do you chop the garlic instead of crush and chop?

[@CookinginRussia]

See Volume 3 of my cookbook series. The explanation is too much to condense here.

[@danielschou]

Puttanesca has been a staple food for me for quite some time. Your approach is completely different to all the takes I've seen on it till now. Sometimes when adding the olives to the pan the taste has become very bitter. Could that be the brine or simply the wrong kind of olives?

[@danielschou]

Daniel Schou And also why leave out the parsley? And who is the champ who always dislikes your videos?

[@CookinginRussia]

Daniel Schou I find basil works better than parsley in this case. It is a matter of personal preference in the end. I used to use parsley long ago, but I don't any more. The olives may be bitter because you are burning them. The tomatoes should be blackened a bit, but not the olives. As for the guy who leaves a thumbs down vote on each video - that's the nature of KZbin. Considering I have about 1,300,000 views now, I'm okay with one crackpot out there.

[@skyday]

I think the person who gave this a thumbs down has a spiky stick up their ass. I'm making this tomorrow. I have your book in checkout! Wahoo! (Also picked up another copy of your first cookbook for my sister)

[@CookinginRussia]

skyday Great! The thumb-down vote has nothing to do with this video. Notice that all my videos get one thumb down vote shortly after they are posted - all by the same person. Little things for little minds. LOL

[@skyday]

CookinginRussia I just finished eating. This was a lot sweeter and lighter than I thought it would be. I made my own pasta, too! Delicious!

[@CookinginRussia]

skyday Thank you! You can customize this by the amount of the base sauce and other ingredients, as I noted in the video. Glad you liked it!

[@stanislav3114]

Hello, Greg! I wonder, if you still work as a head chef?

[@CookinginRussia]

Стас П Not presently. I am a consultant and author primarily. Do I know you personally?

[@stanislav3114]

CookinginRussia Sorry, we've never met. I'm a line cook. I just wanted to ask you about a job, I watched many of your videos and really like your approach to cooking. But that's ok, I'll buy the book.

[@CookinginRussia]

Стас П Ah, I see. Nice "meeting you" (so to speak!) Thank you.

[@shair00]

Chef, sometimes I think you love to fuck with the Italian people lmao. Thai fish sauce is made from anchovies. This dish is slightly the same as the Moldavian braised vegetable sauce, which I made the eggplant dish tonight, the extra ingredient in the book makes the dish taste better.....now I have to try this one, it looks great and I love chicken liver, and I love anchovies. Do you know who Paul Prudhomme is? He is my favorite cajun cook. When he makes a roux, he adds the trinity to the hot roux and it cools the roux down and caramelizes the vegetables. one of the steps you do in this recipe is not exactly the same but similar.

[@CookinginRussia]

shair00 I'm not messing with anyone on purpose. I just do what tastes best instead of being hampered by rules like using only Italian ingredients in Italian food. If someone gets offended, that's their problem. Yes, of course I know who Paul Prudhomme is. I spent a little time with him back in the 1980's when he was traveling. I plan to mention that in the next book, and the interesting perspective he imparted to me that I have always kept in mind.

[@shair00]

CookinginRussia I will be looking forward to reading that book. I should have known you knew Paul, but you would be surprised how many people have never hear of him! I have one of his early cookbooks. This new dish looks great. I will be sure to used black olives.

[@joel3659]

So no onion amigo??? Thank you for your video

[@CookinginRussia]

Look at 0:38 and you will see onion in the ingredients list. If you don't see anything, it is because you are trying to view this on a cell phone and KZbin is not fully compatible with cell phones.

[@davidnelson1728]

I have read a fairly funny story that there was a time in Marco Polo's time that a nickname for Puttanesca was The Smell of a Prostitute. It did not mean that the sauce actually smelled like a prostitute or that a prostitute smelled like this sauce. It was a form of advertising by the prostitutes, of which there was an abundance at that time. There were so many in Venice that they cooked it near a window. The aromas would float out and the ones that smelled the incite the seekers best would follow their nose. Increased business, I guess. Tomatoes were brought back to Spain from the Americas after Columbus, so I don't know if this lore holds up under careful historical examination.

[@CookinginRussia]

David Nelson No, it is a myth. The dish didn't even exist until the 20th century. Also, while the term "puttanesca" can refer to prostitutes, it's also a derogatory word applied to foods kind of like "trash" - and in this case because of "too many" ingredients (a violation of Italian purist philosophy of a minimal number of ingredients.) Romanticizing the names of dishes into fabricated stories is very much Italian, though. This is a good example of that. Cheers!

[@davidnelson1728]

Thanks, but it is a charming story.