Rated 5 out of 5

Bagoong Pasta Puttanesca

Bagoong Pasta Puttanesca. This is a Lenten pasta dish which is one of our house favorites. The sauce is made from Bagoong, shrimp fry paste and lots of fresh tomatoes, garlic, onions, mushrooms, olives and capers, Originally, Puttanesca came from Southern Italy, and took its roots from Italian ladies of the night (from Puttana or harlot), where male patrons would reek of this quaint, and distinct tangy smell, leaving some clues of such indiscretion. However, notwithstanding its sordid origins, eating Spaghetti alla Puttanesca on a Lenten week may seem to be some kind of penance, and, for us, a way to observe fasting and abstinence.

INGREDIENTS:

  • 12 tomatoes, chopped
  • 3 big white onion, chopped
  • 1 cup green olives, sliced
  • 1 cup black olives, sliced
  • 15 cloves garlic, minced
  • 2 heaping teaspoon Bagoong (shrimp fry paste)
  • 1 chicken bouillon cube, diluted in 2 cups water and reduced to 1 cup
  • 1 can mushroom
  • 3 1/2 tablespoons capers
  • 4 tablespoons brandy
  • 1 tablespoon fresh oregano
  • 1 tablespoon italian seasoning
  • 4 pieces sweet basil leaves
  • salt, to taste
  • pepper, to taste

INSTRUCTIONS:

  • In a saucepan, sauté onions until translucent. Add the olives, garlic, tomatoes, and bagoong.
  • Add the chicken broth, mushroom and capers. Pour in the brandy then flambé.
  • Take off the fire, add the fresh herbs, and season to taste.

BLOG POSTS:

SHARE

Exit mobile version