PUTANESCA SAUCE AND ZUCCHINI "COLACHE" .-

PUTANESCA SAUCE AND ZUCCHINI "COLACHE".-

Why the name? One of the stories goes back to Medieval Times when women practiced the "world's oldest profession" on the streets and they were called a name very close to this sauce's, but in the winter when the temperatures were low they needed some high calorie pasta dish to keep making their "rounds" (called "il giro" or "fare lo squillo" or walk around the block). Another version is when sailors would catch anchovies and they arrived at the Port in Napoli, they would hang out at the streetwalkers houses while the cargo was unloaded, so everyone would eat the anchovies prepared by the ladies and they would get paid in anchovies too. Another version of the name relates once again to the "ladies of the night" that after a long night working would wake late, go to the market to get some food but would only find odds and ends and they would make do with whatever was left at the markets. Now the last version and one of the best known one says that this sauce was invented in Isquia at the "Rancio Fellone" Restaurant when during the night one of the customers that would stay up to the very early hours of the day would request them to prepare "una puttanata qualsiasi" (any F****** thing) and the owner prepared a dish with the leftovers in a busy Neapolitan kitchen. Which one do you like best?

All I know is that we like full bodied, rich sauces and this one contains all the ingredients that are permanently located in my pantry so there you go and while I make many kinds of pasta sauces, the combination of ingredients in this one is very pleasing to us, fast and easy to make and gives excellent results, plus we use it for quite a few dishes.

SALSA PUTANESCA.- One of the numerous classic Italian dish sauces that is worth adding to your repertoire as it's very full flavored and easy to make. As I mentioned before, I always keep all of these ingredients on hand so it's an easy go-to sauce for me. Here's what you'll need:

1/4 - 1/3 cup Olive Oil

1/2 tsp Red Pepper flakes

1/4 cup medium onion, finely chopped

6-8 garlic cloves, peeled, pressed and finely chopped

4 - 6 anchovy fillets

1 - 2 Tbl Capers

1/4 - 1/3 cup Black or Green Olives, sliced, pitted

1 Lt Tomato Sauce or 8 - 10 fresh, cooked down, peeled, Roma Tomatoes through a sieve

Fresh ground pepper

Salt to taste

Parmigiano Reggiano Cheese, freshly grated (or your choice of grated cheese)

In a deep pot with a lid, add the olive oil over medium heat. Add the onion, red pepper flakes, garlic, anchovy, capers and salt and pepper and begin heating up and combining. You'll notice that the anchovy fillets should begin melting with the heat and will leave a lot of flavor behind. 

After 5 - 10 minutes, add the tomato sauce and olives and check the salt in the sauce. Lower the heat to simmer, partially cover the pot and allow to cook on the lowest heat for at least 15 - 30 minutes to let the sauce thicken a bit, stir the sauce every now and then so it doesn't stick or burn. Once the sauce is thicker you are done and can serve. Enjoy!

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ZUCCHINI COLACHE: This is a traditional Mexican dish made the country over with local ingredients, there is no set recipe as you use what's in season. I did not use tomato or Poblano Strips or other vegetables just because, but feel free to make your own mix. This time I didn't top it with cheese since I served it as a side dish to Gnocchis with Putanesca Sauce which was topped with cheese already. If you add heartier ingredients or a generous covering of a melting cheese, it can be a main dish meal too. I made it in a pan on the stove but I've also made it into a casserole too.

Here are the ingredients I used:

1/4 cup Olive Oil

1/2 medium onion, chopped

6-8 garlic cloves, peeled, pressed or finely chopped

1/2 tsp Peperoncinos

Fresh ground pepper

Salt to taste

6 small - medium size zucchinis, cut in half lengthwise, then sliced

1 Bell Pepper, in baton size (can be red or yellow)

1 tsp fresh Thyme leaves

1 tsp fresh Dill leaves

1/2 - 1 cup grated melting cheese (Jack, Menonite, your choice, even Cotija)

In a large pan over med-high heat, add the oil and bring up to heat. Add the onion and Peperoncinos, salt and pepper and stir to begin getting the onions slightly golden. Now add the garlic and keep stirring for 1-2 minutes. Add the zucchini and bell pepper and stir 2-3 minutes then you can add the corn and herbs. Allow the flavors to come together for 5-10 minutes.

Top with the cheese and turn off the heat. Let it rest about 10 minutes if topped with cheese before serving. Enjoy!

So there you go, two quick dinner ideas that will come together in a flash. I usually make a double batch of sauces, freeze half or put in a tupperware and on those days when I don't feel like cooking or we need to clean out the fridge, there's all these goodies to chose from, plus how long does it take to cook some pasta? Quick and easy....