Bucatini Puttanesca Recipe

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Born out of necessity and creativity, this bucatini puttanesca dish tells the story of Italian cuisine’s ability to create something splendid from the simplest ingredients. The mix of tomatoes, olives, capers, garlic, and anchovies (don’t knock it till you try it!) creates a harmony of flavors that’s bold, tangy, and incredibly satisfying.

What Is Bucatini Puttanesca?

Ingredients:

• Bucatini pasta – 400g (about 14 oz)
• Extra-virgin olive oil – 2 tablespoons
• Garlic cloves – 2, thinly sliced
• Anchovy fillets – 4-5 finely chopped
• Red chili flakes – 1/2 teaspoon (adjust to taste)
• Canned whole tomatoes – 400g (14 oz), roughly crushed by hand
• Kalamata olives – 100g (about 1/2 cup), pitted and halved
• Capers – 2 tablespoons, rinsed
• Fresh parsley – a handful, chopped
• Salt – to taste
• Freshly ground black pepper – to taste

Instructions:

1. Prepare the Pasta: Boil a large pot of salted water and cook the bucatini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
2. Start the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes, sautéing until the garlic is fragrant but not browned, about 1 minute.
3. Add the Anchovies: Stir in the chopped anchovies, mashing them with your spoon until they dissolve into the oil and release their umami-rich flavor.
4. Build the Sauce: Add the crushed tomatoes, olives, and capers to the skillet. Bring the mixture to a simmer and cook for about 10 minutes. The sauce should thicken slightly; you can adjust its consistency later with the reserved pasta water.
5. Combine Pasta and Sauce: Add the cooked bucatini to the sauce, tossing well to ensure the pasta is evenly coated. Add some reserved pasta water to reach your desired consistency if the sauce feels too thick.
6. Final Touches: Season with salt and pepper to taste. Mix in the fresh parsley, saving a little for garnish.
7. Serve: Plate your Bucatini Puttanesca, garnishing with the remaining parsley. A drizzle of extra-virgin olive oil and a twist of black pepper can add the final touch before serving.

Tips:

• Pasta Water Magic: Always reserve some pasta water. Its starchiness is perfect for adjusting the sauce’s consistency, helping it cling to the pasta.
• Quality Matters: Using high-quality extra-virgin olive oil and the best tomatoes makes a huge difference in flavor.
• Gentle on the Garlic: Keep the garlic flavor intact by ensuring it doesn’t brown too much when sautéing.
• Adjust the Heat: The red chili flakes give this dish its signature kick, but you can easily adjust the heat to suit your preference.
• Anchovy Alternative: If you’re not a fan of anchovies or catering to vegetarians, consider a splash of soy sauce for a similar depth of umami flavor.
• Serving Suggestions: Bucatini Puttanesca is a meal on its own but can be beautifully complemented with a simple green salad and a slice of crusty bread to mop up any remaining sauce.

What To Serve With

Vegetable-Based Sides:

• Grilled Vegetables: A platter of grilled vegetables such as zucchini, bell peppers, eggplant, and asparagus can complement the dish. Their charred, smoky flavors and a drizzle of balsamic vinegar work well with the salty and piquant notes of the Puttanesca.
• Sauteed Greens: Leafy greens like sautéed spinach, Swiss chard, or kale with garlic and a squeeze of lemon offer a lighter side that balances the richness of the bucatini puttanesca.
• Simple Salad: To refresh the palate, serve a crisp salad with a light vinaigrette. Salads that include arugula (rocket), mixed greens, cucumbers, tomatoes, and a touch of red onion would be particularly fitting.

Protein Options:

• Grilled Seafood: Given the anchovies in the Puttanesca, continuing the ocean theme with grilled shrimp, calamari, or a mild fish like seabass would be complementary.
• Chicken or Veal: For those who prefer meat, a simple grilled or roasted chicken breast or veal scaloppini can round out the meal without overwhelming the flavors of the pasta.

Breads:

• Garlic Bread: Toasted slices of crusty Italian bread rubbed with garlic cloves and olive oil make a delightful accompaniment for soaking up the savory sauce.
• Focaccia: A piece of rosemary focaccia, with its fluffy texture and herby taste, pairs wonderfully with the pasta and can double as an appetizer.

Drinks:

• Red Wine: A medium-bodied red wine such as Chianti or Barbera complements the sauce’s rich tomato base and anchovy salinity without overpowering it.
• White Wine: For white wine enthusiasts, a crisp and acidic Pinot Grigio or Vermentino nicely counters the dish’s boldness.
• Sparkling Mineral Water: For a non-alcoholic alternative, sparkling mineral water with a wedge of lemon can cleanse the palate between bites of the zesty pasta.

Cheese:

• Parmesan or Pecorino: While traditional Puttanesca doesn’t usually include cheese due to the strong flavors, some diners enjoy a modest sprinkle of grated Parmesan or Pecorino Romano on top.

Desserts:

• Sorbet: Finish the meal on a light note with a refreshing lemon or raspberry sorbet, which can cut through the richness of the main dish.
• Gelato: For a creamier dessert option, consider classic Italian gelato flavors like vanilla or pistachio, which will provide an indulgent end to the meal.

Health Benefits

• Tomatoes: Tomatoes are a staple ingredient in Puttanesca sauce. They are rich in vitamin C, potassium, folate, and vitamin K. They also contain lycopene, a powerful antioxidant linked to many health benefits, including reduced risk of heart disease and cancer.
• Olive Oil: Quality olive oil is another crucial component of this dish. Olive oil is high in monounsaturated fats and is heart-healthy. It is also packed with antioxidants that reduce inflammation and may lower the risk of chronic diseases.
• Garlic: Garlic not only adds flavor but is also known for its medicinal properties. It contains allicin, a potent biological compound that can boost immune function, reduce blood pressure, and potentially lower the risk of heart disease.
• Anchovies: Anchovies are small fish that provide significant nutritional benefits. They are an excellent source of omega-3 fatty acids essential for maintaining heart health and reducing inflammation. Anchovies are also a great source of protein, vitamins, and minerals such as calcium, iron, and zinc.
• Capers and Olives: Both capers and olives are high in flavonoids and antioxidants, which have anti-inflammatory properties. They add salty, briny flavors to the dish without additional salt, which can be beneficial for maintaining a lower sodium intake.
• Chili Peppers: Often included in Puttanesca sauce, chili peppers can kick the heat and offer health benefits. They contain capsaicin, which has been shown to increase metabolism, support weight loss, and may even have pain-relieving properties.
• Whole Wheat Bucatini: If you choose whole wheat bucatini for the pasta, you’ll benefit from whole grains, which include more fiber, vitamins, and minerals than refined grains. Fiber is essential for digestive health and can help maintain a healthy weight and reduce cholesterol levels.

Final Thoughts

As we sign off from this flavorful exploration, may your next plate of Bucatini Puttanesca inspire not just culinary delight but a deeper appreciation for the art of cooking and the joy of eating well.

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