After different experiences with Anchovies use in italian-style pasta, I notice the traditional way ; to start with them in the first steps, into the oil to transfer there its strong taste. I still do this but a huge part of this taste disappear with heath. So here’s my optional tip use anchovies in first steps with oil and at the very last step : add some uncooked canned anchovies, chopped into the pan before serve and few small elements directly into the dish on the plate. thoses will be the tastiest and shouldn’t dominate the dish. amount is according to everyone’s taste but soft-mild presence of those anchovies should be good while keeping the spirit of puttanesca.
It’s another way of doing it. The capers will most likely fall apart. Stronger caper taste, a bit different texture. Same goes for the olives. Definitely worth trying.
*Spaghetti Puttanesca* Piatto Recipes (YT) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lsbTWCPQvvc.html *Ingredients* Kalamata Olives, soaked for 30 minutes to remove excess salt, pitted, and coarsely chopped (with some pitted and left whole for garnish) Capers, soaked for 30 minutes to remove excess salt Water Pasta (Monograno Felicetti Matt Spaghetti) Extra Virgin Olive Oil Garlic, smashed, peeled, and finely minced Dried Calabrian Pepper, whole Anchovies 15 oz can 365 Organic Crushed Tomatoes (no salt added) Italian Parsley, finely chopped Fresh Ground Black Pepper *Directions* Place pasta bowl(s) in a 200F oven to warm. Using the Le Creuset 26 Dutch oven with 3 inches of water, cook the pasta 1 minute prior to being al dente-stirring, occasionally initially, to prevent the pasta from sticking. In a large frying pan on medium heat (240F), add olive oil, garlic, and Calabrian pepper-toss/stir occasionally to combine and cook for a minute. Add anchovies-crush and stir to combine and cook for a minute. Add tomatoes, capers, and olives-stir to combine and cook for a minute. Remove the Calabrian pepper and add the cooked pasta and a ladle of pasta water-stir/toss to combine and cook for a minute. Add parsley-stir to combine. Using a large Zwilling J.A. Henckels fork, twist to pick up a portion of pasta and plate-add another portion as desired. Garnish with whole, pitted olives; a few capers; a light sprinkle of fresh ground pepper; and a wee shower of parsley. *Enjoy : )*
