{"id":4879,"date":"2014-07-08T17:09:30","date_gmt":"2014-07-08T22:09:30","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4879"},"modified":"2020-12-06T19:19:13","modified_gmt":"2020-12-07T01:19:13","slug":"puttanesca-off-line","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2014\/07\/puttanesca-off-line\/","title":{"rendered":"Puttanesca Off Line"},"content":{"rendered":"

This pasta sauce says summer to me louder than gazpacho soup. If you\u2019re desperate for hot weather, this\u2019ll be almost as good with canned tomatoes and dried basil.<\/p>\n

\"Puttanesca,<\/a>
Puttanesca, with added capers and red bell pepper<\/figcaption><\/figure>\n

The temperature contrast between room temperature sauce and steaming pasta is deliberate.<\/p>\n

Here’s a quote from a 1985 newspaper recipe by Arthur “Food Maven” Schwartz: \u201cSome uncooked pasta sauces are called puttanesca on the theory that they were invented by prostitutes who need and like quick, lusty dishes. \u2026 An elderly and grand Florentine lady of my acquaintance, however, swears that in her day such sauces were just as regularly prepared by more respectable women who were having extramarital affairs in the afternoon. They could quickly put the sauce together early in the day, then serve it \u2026 to a never-the-wiser spouse in the evening.\u201d<\/p>\n

Now, 29 years later, Schwartz’s website includes puttanesca, but this one’s cooked<\/a><\/span>. (July 2016 note: Schwartz’s Food Maven website is defunct.)<\/em> Sure it’s a tomato quick sauce and not an all-afternoon-simmered marinara, but still. Elsewhere online, puttanesca invariably is a briefly cooked pasta sauce.<\/p>\n

Fortunately we live in the 21st century where raw foodism continues. The raw puttanesca recipes are reassuringly similar to mine, though most include anchovies and not nearly enough tomatoes.<\/p>\n

Rather than link to those online, consider the original hard copy here: <\/p>\n