Pasta alla Puttanesca is an Italian sauce, from the South of the Country. The origins of the name are uncertain but some studies and translations argue that the dish was originally served in a Neapolitan brothel. The bright colors of the ingredients also recalled the underwear worn by female escorts.
My twist is the use of a short Farro pasta. Farro is an ancient, unrefined Italian grain. You can find it in Italian specialty food stores. Failing that, you can replace it with Kamut or wholemeal wheat pasta. The advantages of using non-refined wheat are multiple, both for the health and for the taste. The whole wheat pasta, for example, maintains better cooking (rigorously al dente), becoming much more digestible than an overcooked pasta.
Suggested pairing, Furore Bianco Fiorduva 2019 by Marisa Cuomo: “The sample opens its wide and well-defined range of perfumes with hints of fresh flowers such as acacia, artemisia and jasmine; the nose is then delighted by important and fresh fruity notes of passion fruit, yellow melon, exotic fruit and a hint of ripe apricot”. For the full review click here.
© Piero Pardini – The Wolf Post
Ingredients
- 300 g Farro Fusilli (or other short pasta)
- EVOO, to taste
- 1 clove of garlic
- 500 g tomato pulp
- 50 g pitted black and white olives
- 1 tablespoon capers
- sea salt and pepper to taste
Method:
- Cook the pasta “al dente” in boiling salted water.
- In a saucepan, heat the oil, add the garlic (cleaned and chopped) and brown it.
- Add tomato pulp, olives and capers, leaving to mix together the ingredients for a few minutes.
- Season pasta with the sauce, adding pepper to taste.
