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Today we take a quick tour of Bagni di Lucca where our Tuscan life started.
Enzo cooks a family recipe using our own preserved olives.
This is the recipe of Pasta alla Puttanesca (Also called in our family Pasta con ulive e capperi)
Pasta alla Puttanesca
Ingredients - Serves 2 (generously)
250 gr. (just over half a pound) Pasta (We used Pasta di Gragnano Pennoni)
2 tins of chopped tomatoes (400 gr. / 14 oz each)
2 garlic cloves
2 tbsp extra Virgin Olive Oil
15/20 olives - stoned
20/30 salted capers
2 stalks of flat parsley
2/4 anchovy fillets
Salt to taste
Put a saucepan filled with 3/4 of water on the stove and bring it to the boil while you are preparing the sauce.
Stone the olives and rinse the capers
Pour 2 tbsp of EV olive oil in a frying pan
On a low heat add two crushed garlic cloves in their skin and remove them after a couple of minutes before the skin becomes golden brown.
Turn the heat off for a couple of minutes and then add the anchovies. Be very careful as the hot oil might spit.
Add the capers and the olives and put over a low heat.
Cook for a couple of minutes then add the chopped tomatoes and cook on a low to medium heat for about 15 to 20 minutes.
In the meantime as soon as the water boils, add the salt (a tablespoon for 2 liters or 4 pints of water)
When the water is boiling add the pasta and cook for the required time. Stir the pasta occasionally with a big spoon to stop it sticking.
Add chopped parsley to the sauce and season. Cook for another 3 to 4 minutes and wait until the pasta is ready.
Drain the pasta and add it to the sauce in the frying pan. Mix it over a brisk heat for 30 sec to 1 min and serve hot.
Luciana Gargiulo owner of Casa e Ville was our Estate Agent when we bought our house.
This is her link:
www.casvil.it/
Music
Artist: Aaron Kenny | Track: Cocktail Hour
Music without copyright - Attribution not required
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