Tuesday, 12 April 2016

Farfalle Puttanesca - Whore's Pasta #sikandalouscuisine


The name says it all ! This is a famous dish from Naples and not a figment of my imagination . Very spicy and just that perfect ' Indian fix ' one needs while traveling and missing home food and flavors . I also came across this in Ritu Dalmia's book and this is my take on what I have eaten with Spaghetti , but here went with Farfalle as I feel it holds sauce better. Base recipe is from Ritu's book.
1 Cup Pasta - Boiled Al dente .
4 Tablespoons Minced Herbs - I used finely chopped Fresh Parsley , Basil and Rosemary.
1 Tablespoon Chopped Garlic.
Chili Flakes - Lots of them - I used 2 tablespoons.
Grated Parmesan - To taste.
1/2 Cup Tomato Sauce - Freshly made **
50-60 Ml Cream .
Olive Oil.

**Tomato Sauce / Paste:
500 Grams Tomatoes.
10 Cloves Garlic.
50 Grams Olive Oil.
Lots of Basil Leaves.

Chop tomatoes roughly into quarters , discard most seeds , mix all ingredients and cook covered till everything is pulpy , you aren't making a curry so dont overcook , just cook till it's all thickish.Cool , zap in a blender only two short spurts you are looking for a chunky sauce , season  and use as needed.
Heat oil , saute garlic over low heat for about one minute , garlic should just about begins to get soft and remain white .Add all spice and herbs , stir 10-20 seconds and then add tomato sauce , season with salt .Toss in pasta , stir to coat , then add cheese and cream , mix lightly and serve yourself from the pan to your plate . A delicious pasta eaten very spicy .

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

No comments:

Post a Comment