I have had this box of Linguini in my pantry for a few weeks now and wanted to make use of it for dinner tonight. I looked around to see what else was there in my pantry; these two bottles caught my attention (Anchovies and Capers). Thinking what I can make utilizing them, was reminded of reading the recipe for making Puttanesca Sauce. There are several variations of this recipe but Anchovies and Capers were two of the three most commonly used ingredients for making this sauce and the third being Kalamata Olives.
The thing with anchovies is that, people either love them or just can’t stand the taste of them. Anchovies taste fishy and very salty and the key word is use in Moderation and it does add a depth of flavor. By the way they were also consumed as an aphrodisiac during the Roman times and now it makes sense why the creators of Puttanesca Sauce used anchovies as one of the main ingredient. There are many stories about who created this recipe but the most popular one is, the ladies of the night whipped up this quick recipe while not entertaining clients utilizing ingredients that were at hand and also the myth is the scent emitted while cooking this sauce attracted new clients to enter their houses.
Puttanesca sauce(sugo alla puttanesca) is most commonly used with pasta and originated in Naples. It is made from tomatoes, anchovies (bring the salty taste to the party), capers (tangy and flavorful), olives, chili flakes (contributes to the spiciness of the dish), garlic, onions and herbs. In my recipe I add a Mushroom blend of Oyster, Porcini & Morels and diced pickled Jalapenos (I like the extra kick but you can leave this out).
Recipefor Puttanesca sauce:
- 2.2 lbs / I Kilo Vine Ripened Tomatoes (remove skin & seeds & dice into 1/2″ cubes)
- 1 ground into a past yielding about a tea spoon
- 1 1/2 Tbsp Capres
- 2 Tbsp Kalamata Olives diced
- 3/4 Tbsp Jalapenos diced
- 3 Medium Cloves of Garlic finely diced
- 2 Tbsp finely diced Shallots
- 1/2 Cup a blend of Oyster, Porcini & Morels diced medium
- 1 Tbsp fresh Basil Chiffonade
- 1 Tbsp Italian Herbs and Spices (Blend)
- Parmesan Cheese
- 1 tsp Chili Flakes
- 1 1/2 Tbsp
Compound Butter Ingredients:
- 100 grams slated butter at room temperature
- 1 Tbsp finely chopped Parsley
- 1 Tbsp finely diced Garlic
- 1 tsp Italian Herbs & Spices
- 4 slices baguette /
Mix all the above ingredients with a fork or in amixer once thoroughly mixed place in a shrink wrap and form into a tube and place in refrigerator
Ingredients for Pan Searing the King Fish
- 4 medium sized King-fish stake fillets (deboned)
- 1 Tbsp Olive Oil
- I Tbsp unsalted butter
- Salt and Pepper to season Fish Fillets
- 12 green beans
Directions: fill a large pasta pot with water, add enough salt and a little oil and bring to a boil, once water start to boil add enough Linguini for four servings and cook until al dente.
While linguini is cooking, in a deep sauce pan add 1 1/2 Tbsp olive oil, saute shallots for about a minute, then add the garlic and saute until golden brown or till you smell the garlic fragrance. Then add the anchovie past and saute for 1/2 minute, now add olives, jalapenos and capers and saute for another 1/2 minute. Add mushroom and saute for 2 minutes, then add the diced tomatoes and cook for about 8 – 10 minutes and finish off adding the fresh basil chiffonade.
While Sauce and past are cooking, heat a heavy bottom cast iron pan on high heat add olive oil, once the oil starts to simmer introduce the King Fish Stake Fillet and sear for about 2-3 minutes (depending on how thick your stake is) flip the fish over and sear the other side for another 2-3 minutes. While the second side is searing, add the compound butter and with a spoon baste the top of the fillet with the hot oil and butter mixture, until fish is cooked. Set the fish aside and quickly saute the green bean in the remaining oil.
Apply compound butter to the bread slices and place in a toaster oven until golden brown.
By now the Linguini should be cooked, drain into a colander set in the sink until all the water runs off. In a plate place the linguini creating a towering nest and this can be accomplished by slowly lowering the linguini with the help of tongs into the plate while simultaneously rotating the plate. Top the linguini with the Puttanesca sauce, place the Fillet on top of the sauce and arrange the green beans and garlic toast.