How to Make PASTA alla PUTTANESCA Like an Italian

[@ItsMePaulyC]

This is one of my favourite pasta dishes. It's so unique! In my opinion, the olives give it different, authentic taste. Thanks for a great video one again, Vincenzo!

[@ItsMePaulyC]

@@aris1956 much agreed 👍

[@sunflower6434]

I made this, it’s delicious and you do need the salt, it gives it that extra onph.!!!

[@whinstom]

La hice hayer por primera vez y me encantó😋 quizás le hecho una guindilla 🌶️menos la próxima vez pero estaba para chuparse no los dedos 🖐️

[@aaronjoly]

This is my mother’s favorite. She makes it for herself all the time, minus the anchovies. But now I can make it for her myself. Grazie Vincenzo!

[@jeremybenson5305]

Made it this evening. It was magnificent; a wonderfully rich sauce. Every time I've cooked a Vincenzo recipe, the results have had me thinking "no restaurant can beat this".

[@forcelightningcable9639]

Ye. He’s kept me happily fed for nearly three years now. I cry when I’m taken to an Italian restaurant now lol

[@steelframe]

I made my first Puttanesca almost 50 years ago. and it is still the best thing I've ever cooked! The only difference is I add more of everything. It's overkill of course, but you can never have enough overkill. I love Kalamata olives, but I think they lose a lot of their delicate flavor when heated so I try and use some standard black olives here. I darn near wept the first time I tasted this and it's just as good today. . .

[@pasip1974]

Saluti dalla Finlandia, Vincenzo! This is my favourite pasta dish of all time! A really comfy and warming pasta to have in cold Finnish winter.

[@spoudaois]

I make this every Friday for supper. My son likes the Pomi passata because of its smooth texture. I use the Calabrian pepper in oil from a jar. we also have the broccoli spaghetti once a week every week, lol.

[@vincenzosplate]

Great job my friend 👏🏻 the Pomi passata is just so good, I’ve made a video before rating different tomato passata sauces, you can find the video on my channel!

[@thermaldetinatorsonly8857]

can me and my son come to your house for supper on Friday? 🤔

[@janej6253]

I use the Pomi Passata as well. It’s so delicious! ❤🍅❤

[@martinstarsalt]

I made it today for my best friend. It was an amazing meal and the fresh chilli made all the difference. Here in Rio de Janeiro some of the ingredients are expensive but its totally worth it. Thank you, Vincenzo.

[@hugoangers8991]

I received all the family and made this recipe following Vincenzo advices, but adapting the recipe for 8 persons. I was unsure about many things but it ended up being a huge success!!! The pasta was delicious and all the ingredients were very well balanced together. Thanks a lot Vincenzo!

[@Sergedanilow]

Dear Vincenzo, Thank you very much for this great recipe, which I didn't know before. I have now cooked it for the first time and am delighted. Instead of tagliatelle or spaghetti, I used 350g mafaldine from Michele Portoghese (a very good brand). 6 anchovies, Kalamata olives and basil instead of parsley (which was unfortunately sold out). I also used two finely chopped fresh San Marzano tomatoes and a small tin of peeled tomatoes from MUTTI. I was very generous with the capers and olives. Two cloves of garlic are really ideal. This dish will now be on our menu more often.

[@babblelooify]

Thanks for this excellent lesson! I've tried this twice. After making this the first time, results were great, but I wanted to reduce the acidity. This time around, I started off using your recipe for the tomato sauce first before adding it to the puttanesca. The results were much better and the acidity in the resulting dish was much more balanced!

[@vincenzosplate]

This pasta has some wonderful unique flavours and you must simply love it what is your favorite ingredient in this dish?

[@tja000000]

seriously, half of your olives and raisins instead of the other half. you give them in right at the start and they add so much to the flavour, believe me.

[@Mino19_]

I love the anchovies and olives, but our lives have changed completely because of the crisis. We have to save money. I cooked the recipe today and I'm totally thrilled. My little son in particular amazed me and ate 2 portions despite very little chilli. I hope I find more such great recipes from you :)

[@peterschutzek325]

I love the Kalamata olives.

[@Joseph1NJ]

The anchovies. My friend makes bucatini aglio e olio with capers and anchovy, and it's amazing. He's also the capo di tutti i capi di puttanesca for our area.

[@patrik3083]

All the ingredients are super important for me but if I don't have the anchovies I don't even try making it. Anchovies to me would be what gives it my favourite flavour profile.

[@Straigo]

I used to hate capers until I had a puttanesca. Now it’s my favorite sauce and I love all of the ingredients.

[@vincenzosplate]

capers are great for puttanesca as it compliments really well with the anchovies.

[@Sergedanilow]

@@vincenzosplate As a great fan of capers, i'm still waiting for a Vitello Tonnato-Recipe.

[@BringerOfDearth]

@Vincenzo'sPlate Chef, you just made what has _long_ been my most favorite of Italian dishes! Love it. #VincenzosPlate

[@christophersare]

Wow! Just made this. I used crushed chili flakes instead, because that's what I had on hand. This was amazing! I did the proportions as exact as I could, and to my taste, they are a perfect blend of amazing flavors. Thanks!

[@paulychannel7914]

MAGIC.... the combo of those ingredients create a match made in heaven....I'd probably add a " touch " of Grana Padano & tarragon at the end....BUT ...each to his own .... !

[@stergioser]

I just ate the puttanesca... Lol! Incredible plate Vincenzo for my fast. The only twist I made, I cooked the sauce with water and put the olive oil at the end. Lighter and healthier! Thank you very much Vincenzo!

[@crimaridia1521]

After finding this recipe from Vincenzo, I've make it many times. It's so easy and delicious

[@benedictspinoza1025]

Pretty much learnt to cook when i was a teenager in lockdown by watching your videos. Now im living in my universiyy dorm and im still inspired by your cooking and enthusiasm. Cheers!

[@Mino19_]

I changed a few things and yes you were right, just change two things and it works. I used tagliatelle, I swapped the olives for peppers and capers and used onions. My son loves it (he's 4 and very picky) and he ate 2 portions. Thank you thank you thank you 😚👌

[@rosebuster]

This is actually one of my favourite dishes, Vincenzo, as long as you don't overdo the tomatoes. The can hide other flavours if you add too much tomato. The one you made looks great. And by the way I personally started enjoying using linguine for puttanesca, it might be my favourite pasta for it. But it's a personal preference.

[@vincenzosplate]

I'm so glad to hear it's one of your favorites! Great tip about not overdoing the tomatoes - balance is key. And I'm totally with you on the linguine choice; personal preferences make it even more special

[@akankshadash7129]

Wow... This is delicious. Thank you for sharing this recipe.

[@anthonys5568]

I thought I never liked anchovies until I lived in Italy and bought the good stuff and learned to make this. Bravo Signor Vicenzo!

[@scotthahn6666]

Vincenzo, another great vegetarian pasta recipe! I immediately send this video to My Vegetarian friend at work! Keep up the great work Chef! Bellisimo!

[@EvaSchriefer]

It's not vegetarian unless you omit the anchovies.

[@erikkirby1]

Made this a couple of times.. Like 20!... A little variation is to put a tsp of origano in the oil, Deglaze the pan with white wine before mixing in the crushed tomatoes, and put a piece of parmigiano regiano crust while it cooks for 10 minutes... Made in heaven!!!

[@calvinsbnb76]

Puttanesca is my all time favorite. I make it as often as I can. Turns out it's pretty much impossible to add too much anchovy or capers -- believe me, I've tried! The more you add, the more robust the flavor! Sometimes I don't use hot peppers if I'm out; sometimes not even garlic. I love both, but surprisingly the other ingredients are sufficient to carry the dish. Besides being good in pasta, Puttanesca is also great as a filling for crepes. Topped with sour cream and served alongside fried potatoes and coffee, it makes for a terrific weekend breakfast or brunch.

[@Duimspijker]

Another awesome video, thank you Vincenzo! I learned of this dish from pasta grammar and I used kalamata olives right away, as the good Italians olives aren't easily available in the Netherlands. I tried this dish (against all recommendations) with Peccorino Romano and it doesn't taste right! What I love to do is to drip a bit of high quality kalamata olive oil on top of dish before serving and it's soooo good. Thank you soo much for your content, it's the best.

[@rongreg7160]

Thank you Vincenzo. There are so many ways of making Puttanesca, the use of Fettuce is new to me, but I will try next time. I did it with Linguine, withe tortelloni, Penne Rigate and so on. In my house this is more or a less a "quick and dirty" Pasta with minimum ingridients: Olives, Anchovis, Chilis and capers. I added also some left over white onion and even some leftover speck to it. I very much liked the dish you presentet and will definetily try it out next time.

[@AYtoSEE]

I am a devoted eater of pasta puttanesca and have followed many recipes, but your style of making it is the winner for me. None of the recipes I have followed before were ever bad, but yours has been the best. The result was a well balanced, savory dish with no one element overpowering any of the others. Compliments to the chef, Vincenzo, from Albany, New York. Verderamente delicioso, mmmwah!

[@borivojestosic118]

I love you man.. this is therapy to watch your cooking.. thank you.. all the best

[@Mycroft2311]

I have made Linguine alla Puttanesca just a few days ago, according to Your earlier recipe, which doesn't show much difference to this new one. The result was very delicious, as with any of Your recipes I have tried so far. I was long doubting which olives to choose in the shop, but finally I took Kalamata ones in a glass with olive oil, and they were ok.

[@oldcrowcreations]

I love olives and capers! I love that you can adjust the amount of each ingredient if you like. Grazie Vincenzo!💕

[@nancybyrd2221]

Since my better half doesn't like olives (and he's not crazy about anchovy either), but he was willing to give Puttanesca a try. I used castelvetrano olives and what he doesn't see, he doesn't know so in went the anchovy too! He LOVED it! It is a very tasty pasta dish!! Grazie Vincenzo!!

[@Etienne_O]

I'm glad you used quality olives! Your pasta looks delicious.

[@RodReklai]

One of my favorites

[@nrusso967]

Puttanesca, la mia preferita in assoluto!!! Grazie Mille!!!

[@anthonygm85]

One of my favorites i make mine a good amout of tomatoes so i have a sauce i can freeze and use later, i also toast bread and put the sauce on it Side note we started doing when making caco e pepe is making enough cream sauce and putting it on toasted bread with siclian chillis and a litte fryed crispy prosuctto

[@vincenzosplate]

Making a lot of sauce for a later use is just a super clever idea! Well done 👏🏻 The Cacio e Pepe sauce used as a spread for bread sounds amazing 😍

[@granttalibard8232]

I have been making Puttanesca for 40 years now , simple and delicious !

[@nartanheib2057]

Thanks for this amazing recipe! Being a vegan I substituted the anchovies by wakame algae and guess what, I got a wonderful dish which certainly made on the list of my favorite pastas!!! Grazie mille!!!

[@jennifertan7079]

We had pasta alla puttanesca first time in an Italian restaurant in Auckland -- loved it and I made it last night following your recipe…. so good… thank you for the recipe 😊👍🙏

[@matthisluhrmann9070]

Very nice video Vincenzo! One hint: Please dont use the blade of your knife to scrape ingredients into the pan - it will dull the blade prematureliy. Just use the back of the knive instead and no dull blades!

[@vincenzosplate]

Thank you for the kitchen wisdom! Your tip about using the back of the knife is pure gold - keeping those blades sharp for more culinary adventures. 🍝🔪

[@biancalucia8388]

Lol my boyfriend told me the same thing and I thought he was teasing me

[@Alejandro-fv3ms]

Vincenzo, I have been following your delicious recipes for years and they always surprise me the exquisite Italian flavors

[@leoinsf]

The best presentation of Pasta alla Puttanesca on You Tube!

[@svetoslavslavov7215]

I definitely need to try this at home!

[@patrickwallen5065]

Puttanesca is one of my favorites, I've made it a couple of times.

[@thelebanesevegan4374]

I was going to say that you didn’t tell the story this time (like in the last video, was nice history about the dish) but you ended it with it was created in a brothel (the short version) Thank you so much for such an amazing content. Vincenzo you are amazing.

[@GabrielButnaru]

I make a version of this whenever I'm very hungry late at night and I don't know what else to cook rapidly, just like the girls in the brothel :)). the main difference is that I add a good Italian canned tuna (crushed with a wooden spoon) to the sauce. somewhat consequently, I add far less oil, as the tuna still has some no matter how much I drain it (by the way - no mischievous criticism here, I really love what you do, but I gotta say what I feel like saying :) - at some pont during cooking it seemed to me like you had a bit too much oil in the sauce). salute!

[@TheSauceYouGetLostin]

When i was a kid i loved A Series of Unfortunate Events, always wanted to make this so now i might have to.

[@AirAssault7]

This is one of my favorite pasta dishes ever. Tried it at a local Italian restaurant here in El Paso, TX called Trattoria Bella Sera. 🍝

[@taunuslunatic404]

I've done this dish cooking the spaghetti or tagliatelle in the sauce. It tastes great.

[@scottmacleod8790]

I think its so funny how you say its not your favorite ingredients and not your favorite recipe but you still make this gorgeous dish! So fantastic omg the pasta is dancing with the sauce, it looks so good! I can smell it from here, now I'm going to dream about that smell wooaah!!!

[@vincenzosplate]

It's so good!🤤 Such a flavorful pasta!

[@Joseph1NJ]

Bravo vincenzo! This is my most favorite pasta dish in the world. And I like your choice of pasta very much.

[@andrewd4748]

Hi Vincenzo, I made this today for my birthday weekend with the version that uses cherry tomatoes as well. It was absolutely divine, my partner was so impressed. The flavour combination of the ingredients is incredible. Thank you so much for the inspiration and joy you have brought to my cooking! 😊

[@vincenzosplate]

Happy birthday weekend! 🎉 I'm thrilled to hear that you and your partner enjoyed the dish! Your kind words mean the world to me! 🇮🇹🍝

[@jayaitch2194]

Love this dish, quick to make and very tasty ❤

[@christianjlevesque]

Puttanesca is my favourite pasta dish to make. When in season, I like to use fresh, peeled tomatoes. I then add some tomato paste for more colour. I also prefer using anchovy paste for the practicality.

[@vincenzosplate]

Love your spin on spaghetti puttanesca! Fresh tomatoes and a bit of tomato paste for color are genius. Anchovy paste for practicality? Brilliant!

[@VPS_Studios]

One of my favorites 💜

[@vincenzosplate]

It's one of my faves too. Puttanesca is such a unique dish because it brings out the umami of the anchovies. I hope you'll try out this recipe, I'm sure you're going to love it as much as I did. Enjoy!

[@azure6392]

I love this dish! Grilled shrimp is a good addition. Wonderful with cherry or grape tomatoes. Put between 2 container lids and slice away from you with serrated knife. Same with whole olives.

[@TarekHabalREFlorida]

One of my favorites!

[@vearsan]

Well done chef, the finish is just delicious. Will cook for my kin👍🏼

[@petrayonathan1550]

I love Puttanesca from Italy. That's so scrumptious.

[@TommyG5585]

Looks like another must for me. Every week I try what you make. This week it was the pasta with the Guanciale and the eggs yolks and the Locatelli so good thank you

[@RicktheRecorder]

Delicious. Two comments. If you are going to add water to the oil in the pan, do it before the pan is hot, otherwise it'll be spitting all over the kitchen. Second, I would only add the garlic 30 seconds before the tomato. The garlic may not be burnt, but it loses its aromatics after half a minute unless really submerged in liquid.

[@sophiaisabelle027]

Thanks for introducing us to your culture. Keep working hard.

[@vincenzosplate]

Awesome, thank you as always 🙏🏻❤️

[@krazmokramer]

Around 1980, I lived in a mansion that was divided into apartments. My neighbor across the hall invited me over for Pasta alla Puttanesca. It was the best pasta I have ever eaten. Still my favorite to this day.

[@twostepcub]

I keep forgetting how much I love puttanesca and how easy it is. Thanks for reminding me, I'll make it this week (i have all the ingredients even)

[@bassdotkid]

great recipe!!!! i actually make it the same way (without the mashing), which is genius by vincenzo suggesting so to do the mashing. i like leftovers and many times the olives don't taste right the second time it is served as leftovers (i don't know why). so my version that i do, does not have olives. for some of you who have O blood type and need more protein like me, i add a can of chunk light tuna into my dish into which is blasphemy but i have seen recipes using tuna instead of anchovies. some people hate anchovies like my dad and brother; but they will eat it with tuna but not anchovies.... i can eat anchovies straight out of the can and i know it is essential to this dish.

[@MsUleule]

Thank you for sharing this - I made it once. Now my wife makes me do it regularly

[@nacnud2323]

I love making this, wish I had tried it before turning vegan. I add a small amount of powdered nori for the taste of the sea at the same time as the tomatoes and some nutritional yeast right at the end for umami. You can just leave them out but you miss the anchovies then.

[@evilman667]

Vincenzo I will make this dish for my wife. This is a true inspiration thank you.

[@mnaughtyna5391]

Very well explained, thank you. I'm preparing Puttanesca Sauce twice a month. Same ingredients, slightly different execution (I got my home grown and marinated olives and capers), Anchovies, sliced (!) garlic and Chili hit the pan first - but this is more a religious kind of approach. I usually serve it the original way but sometimes add some seafood. Try it, it's fantastic. Cheers

[@mdrakic]

Amazing. Definitely a must-try for me. But first, going home to make some Ragu.

[@vincenzosplate]

Absolutely, Ragu is another classic Italian dish that's delicious and worth making at home! Enjoy your culinary journey, whether it's making Puttanesca or Ragu. Buon appetito! 🇮🇹👨‍🍳🍝

[@ThisFiasco]

I probably make this for myself once a week or so. Definitely an all time favourite for me.

[@louismellardo4974]

I love this one of my favorite I put a little onion in mine

[@scottrhodes8160]

As always --a great dish made better by a very talented cook!!

[@Ruoja71]

Beautiful recipe! Vincenzo, when you cook pasta and use tap water, please make sure you use salt that isn't iodized! Tap water is usually chlorinated a bit and chlorine reacts with iodine at 100 degrees forming an extremly carcinogenic compound. Please take care of yourself! :)

[@darknesswithin38]

This is the best cooking channel on KZbin. it's so helpful

[@paulthescandinavian4992]

My Very favorite pasta sauce, especially in the summer when temps are up.I usually use standard spaghetti for this one,sometimes linguine sort of pasta

[@hunize]

I remember my friend making it for me with a crazy comment like, "This pasta suits you." .. But I can't deny that it's a really delicious dish. 😷 ..

[@marinatheodoraki381]

I love this dish!! ❤ With simple ingredients you make a devine dish!! I use Kalamata olives too, here in Greece!!They're the best!! 😊 Well done, Vincenzo!!

[@vincenzosplate]

I'm so glad you love it! 😍 Kalamata olives add that perfect Greek touch! 🇬🇷 Thank you for your kind words! 🙏🏼😊

[@VC244]

Grazie Vincenzo great video

[@vincenzosplate]

Thank you so much 🙏🏻

[@VC244]

Enzo i did the sauce today it was amazing thanks again @@vincenzosplate

[@sandrodellisanti1139]

Ciao Vincenzo, i wish you all a wonderful second advent and a good new week, many greetings from brunswick in germany and please stay safe 🙃

[@vincenzosplate]

Ciao amico! Grazie mille for your warm wishes! 🇮🇹❤️ Sending you back loads of positive vibes from my kitchen to Brunswick, Germany! 🌍✨ Wishing you a delightful second advent, a fantastic new week, and, most importantly, stay safe and well! 🙌

[@byronbellaem6122]

I love making this one at home and will be doing it again in a few days.

[@evandropires800]

Hi, great video. I started using the olive oil of the anchovies can for the sauce, what do you think about it?

[@jlp2061]

Yum

[@CmdrVOODOO]

My wife won't eat olives or capers. She claims to hate them. I made her a puttanesca, but realized just before I called her for dinner the mistake I made. I put everything in the blender. It was too late to make her something else. She said it was the best sauce I had ever made!

[@Marty-z1y]

Did she glitch when you told her the ingredients?

[@artnada]

This pasta really looks great, i am using Molisana most of the time or artisan pasta from Abruzzo, but i will try to get this one, for sure. Thanks for the hint!

[@neilrobinson3783]

Thank you Vincenzo! I love this dish and your video has taught me some very important techniques. It's one thing to have the ingredients right but it's another thing to treat them right👌

[@danieldydzak691]

I'm making this meal tomorrow , good work chef

[@eyelashalot]

Ok i'm making this tonight, i really those italian dishes that call for capers. very excited to make this .

[@anthropicandroid4494]

My favorite!

[@vincenzosplate]

I'm thrilled to hear that it's your favorite! 🍝😃🇮🇹 Enjoy every bite! 😋👍

[@ric234]

Made this just yesterday but I did use the cherry tomatoes like Eva suggests over at Pata Grammar. It does get salty if you don’t pay attention but it’s an awesome dish.

[@Mitchell-z6w]

Love to watch a professional cook, looked so good.

[@daviewizzle]

I will def try this. Don’t like anchovies, but I will give a go. Thank you 🤌🏻🤌🏻👌🏻

[@springbloom7582]

Bravo Vincenzo! I love this dish as well!

[@alexbennettbenefit366]

Love the video

[@TheIncognito187]

Beautiful ! I am hungry now!

[@themattschulz3984]

"If you don´t like chili don´t use it." ... plain and simple, love it :D

[@SimonSimonian-i4v]

This is the real one. Thank you Vincenzo bravissimo.

[@revinhatol]

CLASSIC!

[@FrancescoCAVARRA]

Great italian dish 👍 Just note that top quality olives, and olive oil too of course, can be found in many parts of southern Italy, Sicilia for example got some special ones.

[@mikenelson7894]

This dish and Amatriciana are my favorites 😊

[@nathanwagner9895]

this is my favorite sauce to make with seafood. over pan seared scallops to pair nicely with the sweetness from a scallop or on a grilled salmon. or on a broiled branzino.