How to Make PASTA alla PUTTANESCA Like an Italian
96,020
Published 2023-12-09
What sets Pasta alla Puttanesca apart is its ability to transform basic pantry staples into a dish bursting with character. The marriage of these ingredients creates a symphony of flavors that coat each strand of pasta, making it a favorite for those seeking a dish that's both comforting and bold in taste.
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#puttanesca #pasta #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Puttanesca
0:36 Ingredients for Pasta alla Puttanesca
1:29 How to Get the Ingredients Ready
2:17 How to Make the Sauce
6:44 How to Cook Pasta
7:26 Combine Pasta with the Puttanesca Sauce
9:16 How to Serve Pasta alla Puttanesca
9:37 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass
All Comments (21)
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This is one of my favourite pasta dishes. It's so unique! In my opinion, the olives give it different, authentic taste. Thanks for a great video one again, Vincenzo!
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I used to hate capers until I had a puttanesca. Now it’s my favorite sauce and I love all of the ingredients.
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This is my mother’s favorite. She makes it for herself all the time, minus the anchovies. But now I can make it for her myself. Grazie Vincenzo!
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Made it this evening. It was magnificent; a wonderfully rich sauce. Every time I've cooked a Vincenzo recipe, the results have had me thinking "no restaurant can beat this".
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I made my first Puttanesca almost 50 years ago. and it is still the best thing I've ever cooked! The only difference is I add more of everything. It's overkill of course, but you can never have enough overkill. I love Kalamata olives, but I think they lose a lot of their delicate flavor when heated so I try and use some standard black olives here. I darn near wept the first time I tasted this and it's just as good today. . .
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I make this every Friday for supper. My son likes the Pomi passata because of its smooth texture. I use the Calabrian pepper in oil from a jar. we also have the broccoli spaghetti once a week every week, lol.
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Thanks for introducing us to your culture. Keep working hard.
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I love you man.. this is therapy to watch your cooking.. thank you.. all the best
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One of my favorites!
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Bravo Vincenzo! I love this dish as well!
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Thank you Vincenzo! I love this dish and your video has taught me some very important techniques. It's one thing to have the ingredients right but it's another thing to treat them right👌
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Thank you, Vincenzo. Love it 😋
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Wow... This is delicious. Thank you for sharing this recipe.
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Saluti dalla Finlandia, Vincenzo! This is my favourite pasta dish of all time! A really comfy and warming pasta to have in cold Finnish winter.
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Looks delicious ty for sharing.
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Looks like another must for me. Every week I try what you make. This week it was the pasta with the Guanciale and the eggs yolks and the Locatelli so good thank you
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This is the real one. Thank you Vincenzo bravissimo.
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I love making this one at home and will be doing it again in a few days.
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More than wonderful. This combination of ingredients -- plus mozzarella of course, and a little pecorino if I have some -- is my favourite pizza topping by a long long way.
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LOOKS AMAZING!!!!! As usual 😎👍🏻👍🏻
