tag:blogger.com,1999:blog-4023280672580419430.post4750857106333069541..comments2023-10-24T16:39:19.122+01:00Comments on how not to do a food blog...: Spaghetti alla PuttanescaPDHhttp://www.blogger.com/profile/01285211840621002331noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4023280672580419430.post-70701597130000204882010-08-21T01:06:59.662+01:002010-08-21T01:06:59.662+01:00It seems everyone is a chilli adder around these p...It seems everyone is a chilli adder around these parts! Thanks for adding the stock quantity above, I'll give your recipe a go and report back soon as I can.BeccaRothwellhttp://howtomakeamess.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4023280672580419430.post-36290795760694163932010-08-19T14:25:28.272+01:002010-08-19T14:25:28.272+01:00I'm going to have to check out these other Put...I'm going to have to check out these other Puttanesca's... The sauces that is! I'll check your blog out for it Josh and Becci you'll have t post yours I'd be interested in seeing it!PDHhttps://www.blogger.com/profile/01285211840621002331noreply@blogger.comtag:blogger.com,1999:blog-4023280672580419430.post-35753716494123082362010-08-19T13:52:07.755+01:002010-08-19T13:52:07.755+01:00Me likey puttanesca. Me likey a lot. Your recipe i...Me likey puttanesca. Me likey a lot. Your recipe is muchos different to mine, but variety is the spice of life. I need some heat in mine though (like Joshua and Becca). Whores are spicy little beggers afterall.<br /><br />Yumsters.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4023280672580419430.post-69451202659929927592010-08-19T11:58:28.071+01:002010-08-19T11:58:28.071+01:00Do love a bit of puttanesca (it's on my blog s...Do love a bit of puttanesca (it's on my blog somewhere) and am one of the chili adders like Becca, I guess your sausage adds a bit of heat though.<br /><br />I'd heard it was to do with using up the store cupboard ingredients of hookers too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4023280672580419430.post-9038864827081459652010-08-19T08:10:23.590+01:002010-08-19T08:10:23.590+01:00@Lizzie I think sossidge is great added to most th...@Lizzie I think sossidge is great added to most thing, but the earthy paprika heat works really well here. I would normally add Parsley as well but the celery for me works in a similar sense.<br /><br />@Becca I get the feeling your boy is like me, If I had some chillies in the fridge they would have gone in as well! I've amended the ingredients to show how much to use. The stock adds really well to the depth of the dish but essentially you are wanting to cook most of it down.PDHhttps://www.blogger.com/profile/01285211840621002331noreply@blogger.comtag:blogger.com,1999:blog-4023280672580419430.post-67231159237365713412010-08-18T21:17:37.974+01:002010-08-18T21:17:37.974+01:00I've heard it was called whore's pasta as ...I've heard it was called whore's pasta as the smell coming from the kitchen windows while this was cooking used to entice them off the streets. <br /><br />I love that you've added sossidge; my staple puttanesca is garlic, chilli, tomatoes, anchovies, capers, olives and parsley.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4023280672580419430.post-17339529672680738312010-08-18T16:45:14.790+01:002010-08-18T16:45:14.790+01:00That sounds delicious! I've never bothered to ...That sounds delicious! I've never bothered to use the soffrito style veg trio, carrots celery onions, when making a Puttanesca before, normally just garlic, anchovies, olives, capers, tomatoes and a bit of fresh parsley if I have some knocking around. May have to try adding in the extra veg some time. Have never considered adding stock to a tomato sauce before either so that's another addition to try, how much stock did you add here please?<br /><br />I love this sort of meal for it's simplicity though, it's become quite a regular after work meal with an added pinch of chilli flakes to keep my boy happy. Sometimes I'll go to the trouble of skinning and deseeding the tomatoes first which I prefer but not always or I've used halved red and yellow cherry tomatoes before which was nice too, and occasionally it'll just be a can of chopped instead.BeccaRothwellhttp://howtomakeamess.wordpress.com/noreply@blogger.com