Home Made Pasta and Puttanesca

Coming from an Irish-American family, I have a lot of Italian influence due to my Aunt and Uncle both by marriage and their families, along with my Step-Grand Father who was from Italy.  All are and were amazing cooks. Some of my best childhood memories were spent in the kitchen surrounded by family and extended family. When we were kids, my Aunt Karen the one that is Italian-American and my Aunt Patty Irish-American, would both make this dish.  Because we were young we couldn't pronounce the name, so we came to know this simply as "Fish Spaghetti." To be honest, you can't even taste the Anchovies and if I didn't tell you they were an ingredient, you'd never even know.  I paired the Puttanesca with home made Garlic and Rosemary Foccacia, I'll post that recipe here as well, but on a separate page. If you don't want to take the time to make home made pasta, you can purchase it at the store. Admittedly if you make the pasta, along with everything else, it is a bit time consuming so make sure you set enough hours in your day. The Foccacia does need time to rise twice.

What I like to do is, turn my favorite music up, kick off my shoes, just relax and take my time. I enjoy spending time in the kitchen and I find it so satisfying making my own meals, desserts, breads, etc., from scratch. There is nothing better than serving something to your friends and family that you have made with your own two hands.  Also, you know what the ingredients are, no artificial ingredients or preservatives like so many prepared so called "Convenience Foods" are today. This isn't hard, again..... it's just a little time consuming, but well worth the time and effort.  The herbs I used were dried, during the summer months I grow my own. Mangiare godere - eat enjoy!!

What You Will Need:
Large Frying Pan *I used non-stick this time*
Spatula or Wooden Spoon
Measuring Spoons
Measuring Cup
Large Pot
Colander
Spoon For Tasting
Tongs
Large Serving Platter *Optional.*
Sifter
Small Bowl for the eggs
Stand Mixer
Pasta Attachments *Paddle, Pasta Roller and Spaghetti Cutter*
Sharp Knife
Rolling Pin
Dish Towel
Cutting Board

Ingredients For The Pasta:  *You can buy store bought, if using store bought use Linguine or Spaghettini. *Follow cooking instructions on the box or label.*
3-Cups Unbleached All-Purpose Flour *Sifted.*
1 1/2-Tablespoon Extra Virgin Olive Oil
1/2-Teaspoon Sea Salt *Fine*
4-Large Eggs *Beaten.*

*NOTE: This recipe has a few ingredient changes, as well as, using a different attachment than my Home Made Egg Noodle recipe that I have posted here. Use these ingredients and follow the step-by-step instructions listed here:  http://shebangspotsandpans.blogspot.com/search?q=pasta   I did post a few new photos here.

Ingredients For The Puttanesca:
1-28 Ounce Can Whole Peeled San Marzano Tomatoes *Dice.*
1-Large Tomato *Diced*
1/2-Teaspoon Crushed Red Pepper Flakes
1-Tablespoon Parmesan Cheese *Real*
2 6-Ounce Cans Pearl Black Olives, Pitted Large Size *Cut in half Lengthwise*
1/3-Cup Extra Virgin Olive Oil
4-Cloves Garlic Fresh *Peel and either finely dice in to tiny pieces with a knife or run through a Garlic Press.*
1/2-Cup Dry Basil *I used dried*
1/2-Teaspoon Black Cracked Pepper
1-Teaspoon Sea Salt *Fine*
2-Teaspoons Anchovy Paste
1 2-Ounce Can Anchovy Fillets *only use 8 of them, drain off the oil and rinse under cool water, chop in to small pieces.*
1/2-Cup Parsley *I used dried*
1/2-Tablespoon Sugar *Optional*

Directions:
Cook the fresh Pasta first. Use a large pan filled 3/4 of the way with water, add 2 1/2-Tablespoons Sea Salt, bring to a rolling boil, add in the Pasta.  Now start the Puttanesca Sauce.

Set the stove top temperature to medium-high.  Add in the Red Pepper Flakes, Ground Black Pepper, Sea Salt, Garlic, Extra Virgin Olive Oil, Anchovy Paste and the Anchovy Fillets. Stir all of the ingredients together with the spatula or wooden spoon. Cook until everything turns to a light golden color. You'll start to smell everything meld together.

Once this is done add in the Black Olives, Basil, Sugar, Parsley and all of the tomatoes, canned and fresh. Stir all of the ingredients together and cook on a low simmer. I usually leave it on the stop top for about a half hour - forty five minutes, you want all of the flavors to infuse. Stir occasionally so it doesn't burn. Using your tasting spoon, taste to see if you need to add a little more salt, basil, parsley, etc.,. You can always add in, but you can't take out.

Check your Pasta, you want it Al Dente (to the bite) meaning firm not too soft.  Retain 1-Cup of the starchy cooking water, this helps the sauce stick to the pasta. Drain the Pasta in to the colander over your kitchen sink using oven mitts, be very careful this is hot!! Give it a few shakes, you want the hot water completely drained off. Pour the Pasta back in to the large pot.














Now add the sauce and retained starchy water over the Pasta, toss - turning gently with the tongs until well blended. You can garnish with extra Parmesan Cheese and Parsley. Add the Puttanesca on to a large serving platter and serve. On the right is the home made Garlic and Rosemary Foccacia served with Olive Oil, herbs and spices for dipping.