This is a pasta dish from the Philippines. It is actually a fusion dish of Italian and Filipino cultures in food. This is Filipino Pasta Puttanesca. Pasta Puttanesca is the pasta of the whores in Italy. This is a classic dish in Italy and now it is a classic in the Philippines as well! The recipe can be found below! Enjoy!
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1 Lbs. Pasta of choice
4-6 cloves of garlic, minced
2- Tsp. Anchovy paste or 1 flat of anchovies.
3-4 Tbsp. Minced capers
4 shallots finely sliced or diced.
2-4 plum tomatoes deseeded and diced or ½ or 14oz can plum tomatoes crushed or
1 cup finely chopped mushrooms.
5 to 10 Tuyo herring, shreaded with fork or finely chopped.
1 siling labuyo/birds eye chili, halved, remove seeds and chopped or some red chili flakes.
1 Cup fresh basil leaves chopped.
½ Cup of black olives roughly chopped.
½ Cup green olives roughly chopped.
4 Tbsp. olive oil + extra if needed for cooking.
1 Can chicken stock to use as needed to keep sauce flowing.
Black or white pepper to taste.
1 tablespoon of fresh lemon or lime juice or Calamansi Lime juice is optional.
Italian cheese for topping I used Gorgonzola.
Add olive oil to large skillet and heat it up on medium.
Now add 2-3 Tbsp. anchovy paste and mix into oil well.
Reduce heat if necessary to not burn the anchovy paste.
Add garlic, black and green olives, shallots, capers, and your chopped tomatoes and saute until garlic is soft and anchovy pastes melts into the oil and ingredients.
Now add your mushrooms into the mixture and mix well.
Now it’s time to add your Tuyo herring to the skillet and mix in well cook 2-3 minutes
Add some chicken stock to the skillet to keep the sauce from getting to dry.
Now black or white pepper to taste. If you feel there is enough salt from the anchovy paste then just add some pepper to taste. You can also add some red chili flake or birds eye chili to make this puttanesca spicy if you want.
Now add your lime or lemon juice and chopped basil leaves and serve immeadiately with grated Italian cheese or your choice.
NOTE: You must soak your herring for at least ten minutes to soften and get rid of excess salt and then under running water rub the scales and skin away with your thumbs and forefingers and then soak again another ten minutes and then cut or chop to use in the pasta dish.