Tuesday, July 16, 2013

Chicken Pasta Puttanesca

Chicken and Pasta Puttanesca

      Puttanesca?  What does that mean?  I think I have heard that before.  Wait! My cousins at times call each other Puta or Puttana.... Ha ha,  It's a bitch, whore, prostitute, etc. (excuse my language). Pasta Puttanesca is a very good Italian dish that was supposedly invited in Naples by the ladies of the night as they served up a quick pasta dish with what little amounts of resources they could get their hands on.  Not an old traditional dish but something fairly new to the world.  You will find it in many restaurants as well. This dish is a great combination of salty, spicy, and just the right amount of tang. I enjoy it and think you will too.  It is simple to make and goes great with spaghetti.  A taste of the ocean is how one can explain the flavors and aromas that come from a nice plate of this.  Sit back, relax, and accompany it with a nice glass of your favorite wine.  Imagine you are sitting on the wall of the port in Naples during sunset and enjoy the meal.  Below I accompanied it with homemade spaghetti noodles.  So now when your sister or cousin calls out, "Putta!" You can proudly ask for seconds and not feel dirty for accepting it.  I made this dish with homemade pasta using my grandmothers chitarra.  So in actuality the pasta is "alla chitarra".  Enjoy!

 Chicken Pasta Puttanesca


     In a large skillet add a drizzle of olive oil.  Brown chicken on both sides and remove.  In same skillet sauté the garlic and add the anchovy paste and mix in.  Pour in the white wine and slowly simmer until reduced. Toss in the olives, capers, chili flakes, tomatoes, and oregano.  Mix and bring to a slow boil.  Dice up chicken and place back in skillet.  Cover and simmer for about 15 minutes.  Meanwhile cook your pasta on the side.  Drain and toss into the skillet.  Mix well and serve. Serves 2-4 people in about 45 minutes.