{"id":235,"date":"2011-05-02T17:26:00","date_gmt":"2011-05-02T17:26:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=235"},"modified":"2016-03-17T17:58:16","modified_gmt":"2016-03-17T17:58:16","slug":"pasta-puttanesca","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/05\/pasta-puttanesca\/","title":{"rendered":"Pasta Puttanesca"},"content":{"rendered":"
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Finally! That’s what I need to say first when writing this post for my Pasta Puttanesca recipe. It’s been on my list from the moment I discovered this amazing pasta sauce, but for some reason I hadn’t made Puttanesca for ages. My appetite for its bold flavor was caused by an upcoming cold, that didn’t quite know to what part of my body it would go.<\/p>\n

I discovered the Puttanesca only a few months back, and I wonder how I could live without for several decades. Its bold flavors come from tomatoes, capers, olives and salted anchovies fillets. It’s the perfect, cheap and simple pasta sauce that you can make from staple ingredients in your larder.
So picture me last night: feeling sick as a dog, yet hungry, but to weak\/tired to stand in the kitchen for an elaborate dinner. Apart from feeling sick, this probably applies to most working people who come home after a long day. This meal can be whipped up in less than half an hour. In fact, I had all ingredients at home, and I even made a second batch today.<\/p>\n

I am not feeling as sick as I did yesterday, although the bug has decided to settle down in my nasal passages. I am sure with regular doses of pasta comfort foods (and a little self-pity) I will overcome this in no time.
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PASTA PUTTANESCA<\/b><\/div>\n
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(Print Recipe<\/a>)<\/div>\n
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500g uncooked wholewheat pasta<\/div>\n
1 tablespoon olive oil<\/div>\n
1 small yellow onion, finely chopped<\/div>\n
3 garlic cloves, minced<\/div>\n
4 salted anchovies fillets<\/div>\n
1 pinch of chili flakes <\/div>\n
<\/div>\n
2 cups fresh ripe tomatoes, finely chopped*<\/div>\n
2 tablespoons tomato paste* <\/div>\n
1 tablespoon black olives, pitted and chopped<\/div>\n
2 tablespoons fresh basil leaves, chopped<\/div>\n
1 tablespoon capers<\/div>\n
salt and pepper to taste<\/p>\n

* Instead of fresh tomatoes and tomato paste, you can use one 400g can of chopped tomatoes.<\/p><\/div>\n

<\/div>\n
Serves 4<\/div>\n

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In a large pan, heat the olive oil over medium heat. Add finely onions, garlic, anchovies fillets and chili flakes and fry while stirring occasionally, until onions are softened and translucent, about 3-5 minutes. Add tomatoes, tomato paste, olives, basil leaves and capers. Bring to boil, then simmer on low heat for 15 to 20 minutes. Season with salt and pepper if necessary.<\/p>\n

Cook pasta according to instructions. Drain and pour into sauce. Stir until well coated, then transfer to serving plates. Serve immediately.<\/p>\n

\"30<\/a>\"\"   \"Jamie's<\/a>\"\"<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Finally! That’s what I need to say first when writing this post for my Pasta Puttanesca recipe. It’s been on my list from the moment I discovered this amazing pasta sauce, but forRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":881,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[13,18,27],"tags":[],"class_list":["entry","author-Anja","post-235","post","type-post","status-publish","format-image","has-post-thumbnail","category-main-dish","category-non-vegetarian","category-pasta"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-3N","jetpack-related-posts":[{"id":153,"url":"https:\/\/anjaschwerin.com\/food\/01\/basic-tomato-sauce\/","url_meta":{"origin":235,"position":0},"title":"Basic Tomato Sauce","author":"Anja","date":"January 15, 2012","format":false,"excerpt":"I am a sucker for quick and simple recipes. As much as I love cooking, I don't want to spend hours chopping, mincing, sifting, whisking or stirring my food. All cookbooks with recipes that announce that they can be prepared in 30 minutes or less (ideally including the cooking or\u2026","rel":"","context":"In "dips and spreads"","block_context":{"text":"dips and spreads","link":"https:\/\/anjaschwerin.com\/food\/category\/dips-and-spreads\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/01\/TomatoSauce2.jpg?fit=683%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/01\/TomatoSauce2.jpg?fit=683%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/01\/TomatoSauce2.jpg?fit=683%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":328,"url":"https:\/\/anjaschwerin.com\/food\/07\/bacon-mushroom-spaetzle\/","url_meta":{"origin":235,"position":1},"title":"Bacon Mushroom Spaetzle","author":"Anja","date":"July 24, 2010","format":"image","excerpt":"Do you know spaetzle? It is a southern German pasta specialty.They are made of flour, eggs and salt. If I remember correctly, it's 8 eggs on 2 lbs of flour. My best friend from university now owns a little restaurant in Berlin that specialises in spaetzle dishes. From what I\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":294,"url":"https:\/\/anjaschwerin.com\/food\/11\/spaghetti-in-white-clam-sauce\/","url_meta":{"origin":235,"position":2},"title":"Spaghetti in White Clam Sauce","author":"Anja","date":"November 1, 2010","format":"image","excerpt":"We love seafood in our family. Just recently we threw our BBQ on for a midweek grilled king prawn feast. OK, we had visitors to impress, but I'd do a lot of things for grilled prawns. One of our more lazy weekday seafood dinners has been pasta and tomato clam\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":367,"url":"https:\/\/anjaschwerin.com\/food\/04\/pasta-with-lemon-rosemary-chicken-and-asparagus\/","url_meta":{"origin":235,"position":3},"title":"Pasta with Lemon Rosemary Chicken and Asparagus","author":"Anja","date":"April 24, 2010","format":"image","excerpt":"How about creating a dish by starting with its spices and herbs? 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In fact, I already love it for the\u2026","rel":"","context":"In "non-vegetarian"","block_context":{"text":"non-vegetarian","link":"https:\/\/anjaschwerin.com\/food\/category\/non-vegetarian\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/04\/LemonRosemaryChickenPasta.jpg?fit=835%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/04\/LemonRosemaryChickenPasta.jpg?fit=835%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/04\/LemonRosemaryChickenPasta.jpg?fit=835%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/04\/LemonRosemaryChickenPasta.jpg?fit=835%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":483,"url":"https:\/\/anjaschwerin.com\/food\/09\/spaghetti-with-chili-bacon-and-rocket-salad\/","url_meta":{"origin":235,"position":4},"title":"Spaghetti with Chili, Bacon and Rocket Salad","author":"Anja","date":"September 11, 2009","format":"image","excerpt":"I love pasta in the evening. Especially because cooking the pasta normally takes longer than preparing the sauce. It's always a quick and therefore easy meal.This recipe is based on the classic spaghetti aglio e olio recipe, extended by bacon, fresh red chilis, capers and some raw green leaves. The\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":429,"url":"https:\/\/anjaschwerin.com\/food\/12\/spaghetti-with-clams-and-mushrooms\/","url_meta":{"origin":235,"position":5},"title":"Spaghetti with Clams and Mushrooms","author":"Anja","date":"December 13, 2009","format":"image","excerpt":"I love the fact that so many pasta sauces and toppings are done much faster than the pasta itself.\u00a0 This one is a quick and lovely pasta and seafood dish that works well for weekday dinners.We love our fresh seafood, but clams are one of the few things that we\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/12\/ClamSpaghetti9.jpg?fit=1024%2C652&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/12\/ClamSpaghetti9.jpg?fit=1024%2C652&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/12\/ClamSpaghetti9.jpg?fit=1024%2C652&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/12\/ClamSpaghetti9.jpg?fit=1024%2C652&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/05\/PastaPuttanesca.jpg?fit=1024%2C680&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=235"}],"version-history":[{"count":1,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/235\/revisions"}],"predecessor-version":[{"id":1584,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/235\/revisions\/1584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/881"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}