Guest guest Posted June 5, 2008 Report Share Posted June 5, 2008 Spaghetti Puttanesca with Capers 12 ounces dried spaghetti 1 tablespoon olive oil 1 (12 ounce) yellow onion, chopped 2 teaspoons minced garlic 1 tablespoon chopped fresh oregano 1 (28 ounce) can crushed tomatoes 1 cup Kalamata olives, coarsely chopped 2 tablespoon chopped capers 1/4 to 1/2 teaspoon crushed red pepper flakes 1/4 cup chopped fresh parsley grated parmesan cheese to taste, optional Cook spaghetti according to package directions. Drain and set aside. Heat oil in a large sauté pan over medium heat. Add onions and cook for 6 to 8 minutes until tender. Stir in garlic and oregano and continue cooking for 1 to 2 minutes. Mix in tomatoes, Kalamata olives, capers and red pepper flakes. Bring to a boil, then turn down to simmer over medium-low heat for 15 minutes. Toss with spaghetti and parsley and top with parmesan cheese just before serving. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2008 Report Share Posted June 5, 2008 I love this dish, this is what I get when I am dining at Italian restaurants, thanks for posting it! (it has a colorful history too) , Darlene Saylor <diet_phobia wrote: > > Spaghetti Puttanesca with Capers > > 12 ounces dried spaghetti > 1 tablespoon olive oil > 1 (12 ounce) yellow onion, chopped > 2 teaspoons minced garlic > 1 tablespoon chopped fresh oregano > 1 (28 ounce) can crushed tomatoes > 1 cup Kalamata olives, coarsely chopped > 2 tablespoon chopped capers > 1/4 to 1/2 teaspoon crushed red pepper flakes > 1/4 cup chopped fresh parsley > grated parmesan cheese to taste, optional > > Cook spaghetti according to package directions. Drain and set aside. > Heat oil in a large sauté pan over medium heat. Add onions and cook for 6 to 8 minutes until tender. Stir in garlic and oregano and continue cooking for 1 to 2 minutes. > Mix in tomatoes, Kalamata olives, capers and red pepper flakes. Bring to a boil, then turn down to simmer over medium-low heat for 15 minutes. > Toss with spaghetti and parsley and top with parmesan cheese just before serving. Serves 4. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2008 Report Share Posted June 5, 2008 Yes it does have a colorful history. A red light story.LOL Donna --- On Thu, 6/5/08, rosetalleo <rosetalleo wrote: rosetalleo <rosetalleo Re: Spaghetti Puttanesca with Capers Thursday, June 5, 2008, 4:33 PM I love this dish, this is what I get when I am dining at Italian restaurants, thanks for posting it! (it has a colorful history too) , Darlene Saylor <diet_phobia@ ...> wrote: > > Spaghetti Puttanesca with Capers > > 12 ounces dried spaghetti > 1 tablespoon olive oil > 1 (12 ounce) yellow onion, chopped > 2 teaspoons minced garlic > 1 tablespoon chopped fresh oregano > 1 (28 ounce) can crushed tomatoes > 1 cup Kalamata olives, coarsely chopped > 2 tablespoon chopped capers > 1/4 to 1/2 teaspoon crushed red pepper flakes > 1/4 cup chopped fresh parsley > grated parmesan cheese to taste, optional > > Cook spaghetti according to package directions. Drain and set aside. > Heat oil in a large sauté pan over medium heat. Add onions and cook for 6 to 8 minutes until tender. Stir in garlic and oregano and continue cooking for 1 to 2 minutes. > Mix in tomatoes, Kalamata olives, capers and red pepper flakes. Bring to a boil, then turn down to simmer over medium-low heat for 15 minutes. > Toss with spaghetti and parsley and top with parmesan cheese just before serving. Serves 4. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 Yes clients got this as a meal afterwards or was it before? Sent via BlackBerry from T-Mobile " rosetalleo " <rosetalleo Sun, 08 Jun 2008 21:55:11 Re: Spaghetti Puttanesca with Capers It was the meal included with other services provided... @ <%40> , " L.B. " <elbee577 wrote: > > Okay, I'm not " in the know " and I HAVE to ask--Just how " colorful " is the history of the pasta dish postsed here? Is there a web page that tells the story or some reference page? Not " adult " site, I hope?! > > --wondering, > Laura B., from Illinois > > > > > Yes it does have a colorful history. A red light story.LOL > Donna > > --- On Thu, 6/5/08, rosetalleo <rosetalleo wrote: > > rosetalleo <rosetalleo > Re: Spaghetti Puttanesca with Capers > @ <%40> > Thursday, June 5, 2008, 4:33 PM > > > > > > > I love this dish, this is what I get when I am dining at Italian > restaurants, thanks for posting it! (it has a colorful history too) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 Okay, I'm not " in the know " and I HAVE to ask--Just how " colorful " is the history of the pasta dish postsed here? Is there a web page that tells the story or some reference page? Not " adult " site, I hope?! --wondering, Laura B., from Illinois Yes it does have a colorful history. A red light story.LOL Donna --- On Thu, 6/5/08, rosetalleo <rosetalleo wrote: rosetalleo <rosetalleo Re: Spaghetti Puttanesca with Capers Thursday, June 5, 2008, 4:33 PM I love this dish, this is what I get when I am dining at Italian restaurants, thanks for posting it! (it has a colorful history too) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 It was the meal included with other services provided... , " L.B. " <elbee577 wrote: > > Okay, I'm not " in the know " and I HAVE to ask--Just how " colorful " is the history of the pasta dish postsed here? Is there a web page that tells the story or some reference page? Not " adult " site, I hope?! > > --wondering, > Laura B., from Illinois > > > > > Yes it does have a colorful history. A red light story.LOL > Donna > > --- On Thu, 6/5/08, rosetalleo <rosetalleo wrote: > > rosetalleo <rosetalleo > Re: Spaghetti Puttanesca with Capers > > Thursday, June 5, 2008, 4:33 PM I love this dish, this is what I get when I am dining at Italian > restaurants, thanks for posting it! (it has a colorful history too) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 So, this definition made me curious. I obtained this translation from a google search. Puttanesca sauce, most often employed for pasta, originated in Naples. It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil. It is an easy sauce, briefly cooked, and is very fragrant and spicy. Puttanesca translates as “in the style of the whore.” The name derives from the Italian word puttana which means whore. Puttana in turn arises from the Latin word putida which means stinking. Now I’ll bet your wondering how this tasty dish became associated with such sordid content. As is often the case when sifting through culinary history, there are multiple explanations. The first interpretation is that the intense aroma, (harking back to the “stinking” Latin definition), would lure men from the street into the local house of ill repute. Thus, the Napolese harlots were characterized as the sirens of the culinary world. Three additional accounts all hinge on the fact that Puttanesca sauce is easy and quick to make. The first is that the prostitutes made it for themselves to keep the interruption of their business to a minimum. The second is that they made it for the men awaiting their turn at the brothel. And the final version is that it was a favorite of married women who wished to limit their time in the kitchen so that they may visit their paramour. I have never had this dish but, it sounds more interesting when you have a background. I Love the third version at the end. lol Jenn rosetalleo <rosetalleo wrote: It was the meal included with other services provided... , " L.B. " <elbee577 wrote: > > Okay, I'm not " in the know " and I HAVE to ask--Just how " colorful " is the history of the pasta dish postsed here? Is there a web page that tells the story or some reference page? Not " adult " site, I hope?! > > --wondering, > Laura B., from Illinois > > > > > Yes it does have a colorful history. A red light story.LOL > Donna > > --- On Thu, 6/5/08, rosetalleo <rosetalleo wrote: > > rosetalleo <rosetalleo > Re: Spaghetti Puttanesca with Capers > > Thursday, June 5, 2008, 4:33 PM I love this dish, this is what I get when I am dining at Italian > restaurants, thanks for posting it! (it has a colorful history too) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 Ohhhhh! The story behind the pasta dish is indeed interesting and " colorful " ! That makes sense-- " putanesca " ...from the Latin, " putida " --meaning " stinking " ...(word origins fascinate me!). No doubt that is also the origin of odor-evoking word, " putrid " ! --But I'd think that a pasta sauce that is strong on aroma and enticing would have a more complimentary moniker! Reading the listing of the customary ingredients (we'd leave out the anchovies), I can almost mentally smell and taste the " aroma " --MMMMM!! Thank you, Jenn, for sharing the interesting background of this recipe that you discovered! --Laura B. Re: Spaghetti Puttanesca with Capers Posted by: " Jenn " jpsunshinedaiseys5 jpsunshinedaiseys5 Sun Jun 8, 2008 3:49 pm ((PDT)) So, this definition made me curious. I obtained this translation from a google search. Puttanesca sauce, most often employed for pasta, originated in Naples. It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil. It is an easy sauce, briefly cooked, and is very fragrant and spicy. Puttanesca translates as “in the style of the whore.” The name derives from the Italian word puttana which means whore. Puttana in turn arises from the Latin word putida which means stinking. Now I’ll bet your wondering how this tasty dish became associated with such sordid content. As is often the case when sifting through culinary history, there are multiple explanations. The first interpretation is that the intense aroma, (harking back to the “stinking” Latin definition), would lure men from the street into the local house of ill repute. Thus, the Napolese harlots were characterized as the sirens of the culinary world. Three additional accounts all hinge on the fact that Puttanesca sauce is easy and quick to make. The first is that the prostitutes made it for themselves to keep the interruption of their business to a minimum. The second is that they made it for the men awaiting their turn at the brothel. And the final version is that it was a favorite of married women who wished to limit their time in the kitchen so that they may visit their paramour. I have never had this dish but, it sounds more interesting when you have a background. I Love the third version at the end. lol Jenn rosetalleo <rosetalleo wrote: It was the meal included with other services provided... , " L.B. " <elbee577 wrote: > > Okay, I'm not " in the know " and I HAVE to ask--Just how " colorful " is the history of the pasta dish postsed here? Is there a web page that tells the story or some reference page? Not " adult " site, I hope?! > > --wondering, > Laura B., from Illinois Quote Link to comment Share on other sites More sharing options...
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