Pasta puttanesca

This salty-fishy dish of dubious origins has been a firm favourite since my university days, however I had never tried it raw until my recent raw degustation at CNR. It was so delicious and true to taste that I vowed to recreate it at home, which I did a few days ago – with the help of a willing partner, who performed most of the grunt work.

raw pasta puttanesca

The noodles in this recipe are made from spiralised zucchinis (courgettes), which are technically just out of season in Perth, however I was still able to source decent local zucchinis from an organic grower at yesterday’s markets. That said, you can substitute carrot or butternut pumpkin for the zucchini in this recipe.

Recipe #131: Pasta puttanesca. Serves 2. You will need a spiraliser or peeler to make this recipe, and a mortar & pestle would also come in handy.

You will need:
► 4 cloves of garlic, finely chopped
► a small chilli, deseeded and finely chopped
► a few good lugs of olive oil
► 2 tomatoes, seeds & skin removed – then diced [optional: and bashed with a mortar & pestle]
► 1 large handful of kalamata olives, pitted and cut into 1/8 pieces [optional: and bashed a little with a mortar & pestle]
► 1 small handful of capers, drained [optional: and bashed a little with a mortar & pestle]
► 2 heaped tbsp of oregano, finely chopped
► 2 heaped tbsp of flatleaf parsley, finely chopped
► a good pinch of salt
optional: 1 tsp of lemon zest
► 2 zucchinis

For the sauce, combine the garlic, chilli and olive oil together and let stand while preparing the other ingredients. Mix all ingredients, except for the zucchinis, together. That’s your sauce made.

The bashing with the mortar & pestle releases the flavours of the ingredients and makes the final consistency of the dish a little more saucy, but it really is optional.

Prepare the pasta just before serving, by either spiralising (for thin noodles) or peeling (for pappardelle style noodles) the zucchinis into strips.

Combine the noodles and sauce, adding extra olive oil if it lacks a glossy sheen. Serve into flat bowls, top with raw parmesan and devour. Yummy.

raw pasta puttanesca again :)

What is raw parmesan? I hear you ask. It’s a very simple blend of ingredients and, while it is not made from cheese per se, it does taste remarkably cheesy when sprinkled over raw pasta.

Recipe #132: Raw parmesan. A food processor, Vitamix or Thermomix would come in really handy for this recipe.

You will need:
► 100g freshly shelled walnuts
► 50g sunflower seeds
► 35g nutritional yeast
► 1½ tsp Himalayan salt, finely ground
► 1/8 tsp cayenne pepper
► 1/8 tsp chilli powder
► a good grinding of black pepper

raw parmesan ingredients

Start by grinding the walnuts and sunflower seeds by pulsing with your food processor/TM until you reach a crumb-like consistency [as you can see in the images above; you can grind the ingredients more or less, depending on your preference]. Mix in the other yeast, spices and salt until well combined. Taste; add more salt/pepper as needed, or a little more yeast if it doesn’t taste cheesy enough. Now it’s fabulous and ready to be used immediately, or to be stored in the fridge for later use.

Wishing you a fabulous week,

H 🙂

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8 Comments Add yours

  1. Ludia says:

    This is totally awesome!!
    Didn’t want to make Parmesan, so, instead, sprinkled each serving with 1tbsp pignolis. It complemented the olives and capers very nicely.
    Thank you for a most delicious recipe.
    Ludia

    1. Hannah says:

      Nice one, Ludia! I love pine nuts on this pasta too.

      So glad you enjoyed the recipe.

      H 🙂

  2. Katherine says:

    That looks fabulous. 😀 I like pasta puttanesca. The flavours are perfect, not to mention the aroma. I make the pasta fresh; the sauce I put in the freezer and just get some whenever I need.

    The stories of its origin are an amusing read. :p

    With the raw parmesan, I used pine nuts, with lemon juice and nutritional yeast. Some don’t like cheese on this dish at all though, to not cover the flavour of the sauce.

    1. Hannah says:

      This is my favourite dish of the moment, Katherine, and I love your variation on the raw parmesan.

      H 🙂

  3. mark says:

    Hi Hannah t I have I question
    well this is not related to the this wonderful pasta post

    but I would like to ask regarding the success of your macaroons
    well how did you avoided the feet from spreading sideways? everytime I make it goes vertical then eventually the feet collapse and spread

    the one similar to this picture in your macaroon article
    http://blog.afoodlyaffair.com/2010/04/03/its-all-about-the-chocolate-part-2-2/

    I hope you have time to respond

    THX very much !!

    1. Hannah says:

      Thanks for your question, Mark. I am just about to respond to your other question/comment on the original post, so you’ll find my answer here in the comments.

      H 🙂

  4. I’m just doing my meal plan for the week and this pasta puttanesca looks divine! yummy!

    http://bigandbeautifullife.blogspot.com.au

    1. Hannah says:

      Thanks, Jess 🙂 How did you like it?

      H 🙂

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