With the interval of postings on this blog, you’d think we haven’t been eating at home. It’s not that I haven’t been cooking; it’s just that I haven’t been blogging too much lately. At least, not in my personal blogs. There’s this project in my kids’ school and I was focused on it for the past month.
That said, let’s proceed to the recipe.
Pasta a la putanesca has an interesting history. Most of us only know it as a traditional pasta dish made with anchovies and olives but how many know that the “putanesca” part in its name should be taken in the literal sense? According to various accounts, the dish originated from Italy’s ladies of the night who didn’t have much time to prepare proper meals. Hence, it is also known as “Harlot’s Pasta.” These woman just threw together bits and pieces of available ingredients to make a quick pasta dish.
Who would have thought that the whole world would come to love their creation, eh? Like I’ve said so many times before, a truly great dish is one meant to satisfy, not those meant to merely impress.
But this entry is not a recipe for the traditional putanesca. Anchovies, in cans or in jars, are not native to the Philippines and, as imported food stuff, are quite expensive. So, substitutions are in order. In the past, I have cooked pasta with tuyo (salted dried herring) in oil and with tinapang bangus (smoked milkfish). Last week, I made a huge bunch of spaghetti with sardines. Not canned sardines but sardines in jars, soaked in oil and spices. You’ll find them in most supermarkets. Not as cheap as canned sardines but definitely tastier.
- 1 jar spicy sardines in oil
- 250 grams spaghetti
- 6 to 8 plump and juice tomatoes not salad tomatoes, coarsely chopped
- 2 onions coarsely chopped
- 1 head garlic peeled and finely minced
- 3 tablespoons olive oil
- 3 tablespoons butter
- salt to taste
- pepper to taste
- chopped cilantro for garnish
- grated parmesan cheese for garnish
Cook the spaghetti according to package directions, drain and keep warm.
Heat the olive oil and butter together in a sauce pan. Saute the garlic and onions until fragrant. Add the chopped tomatoes and cook for about two minutes or until they start to soften. Add all the contents of the jar, removing the bay leaf, if any. Cook for a few minutes, stirring to break up the sardines. Try not to turn the sardines mushy with over mixing; it’s nice to eat the pasta with discernible bits of sardines.
Season the sauce with salt and pepper. Add the cooked pasta to the sauce and toss to coat evenly.
To serve, place the cooked pasta in individual plates, top with chopped cilantro and grated cheese.