Penne mezzani rigate alla puttanesca estiva

Ingredients for 4 persons

• 320 g Penne mezzani Rigate di Gragnano IGP - Pastificio Di Martino
• 15 g Capers
• 70 g Olives
• 6 Cetara anchovies in olive oil
• 250 g Fresh burrata
• 400 g Cherry Tomatoes
• 40 g Extra Virgin Olive Oil
• Basil Cress to taste
• Floregano to taste
• Borage Cress to taste

Method

• Cook the Penne Mezzani Rigate di Gragnano IGP - Pastificio Di Martino in a pan with plenty of water and salt, for 9 minutes (al dente).
• Heat extra virgin olive oil in a pan over medium-high heat.
• Add capers, olives, anchovies, and the halved tomatoes to the pan and sauté well so that the flavors blend.
• Add the cooked pasta to the pan and mix everything well.
• Serve the dish and garnish with fresh burrata, Basil Cress, Floregano, and Borage Cress for a fresh finish.

For me, the puttanesca represents Mediterranean Umami because its ingredients manage to create the fifth flavor. I also often use this sauce to accompany fish and meat dishes. The first testimonies of a pasta with a sauce very similar to the Puttanesca date back to the early 19th century, when Cavalcanti, in his handbook Cucina teorico-pratica, presented some recipes from Neapolitan folk cuisine, including an early version of the “puttanesca,” which he described as “Vermicelli all'oglio con olive capperi ed alici salse.” Colloquially, this particular pasta sauce is known in Naples simply as “aulive e cchiapparielle” (olives and capers).

Cooking technique: classic cooking in salted water

Recipe: Giovanni Don Anselmo D'Apice