PUTTANESCA SAUCE EXPLAINED

News you can eat 24 features "Puttanesca". Spaghetti alla puttanesca "or simply" aulive and cchiapparielle "(olives and capers) is a typical first course of Neapolitan cuisine. The preparation includes a sauce made of tomato, olive oil, garlic, black Gaeta olives, capers, and oregano. There is also a Roman version of the same dish that provides another fundamental ingredient: anchovies in salt. Another point of discord between the two interpretations is pasta: spaghetti, vermicelli or linguine in Naples, and penne in Rome (in addition to the classic spaghetti). The first evidence of a pasta seasoned with a sauce very similar to Puttanesca, dates back to the early nineteenth century, when writer Ippolito Cavalcanti, proposed several popular recipes in Neapolitan cuisine. One of them was "Vermicelli all' oglio with olives, capers, and anchovies sauces." The book Theoretical, practical cooking has been one of the essential books documenting ancient Italian cookery. After some sporadic appearances in various Neapolitan cookbooks, the Italian Guide of Gastronomy published several specialties from the Campania region in 1931. Among the dishes, Macaroni alla marinara, most likely the current puttanesca. READ MORE HERE Sponsored by Chef Walters Cooking School Rhode Island News you can eat 24 on YouTube