Today on Garden Fork, Henry’s boyfriend is coming over. Henry is a Brooklyn boyfriend, he’s coming up the block right now, and Henry’s owner, friend of mine, is coming over we’re going to make some puttanesca for some quick lunch today, it’s a really simple recipe, the water on the boil, make your sauce put it on the spaghetti and, boom, you’re done. In the meantime, Henry and her friend, we’re going on at the apartment like crazy people, crazy wild, crazy dogs.
Who is that? Come on in, what are your dog? Come on, what’s this?
Okay, making puttanesca’s really easy. First thing, get, put your water on the boiler, that’s the secret, just keep the water boiling, we’re going to start the pasta and we’re going to cook our sauce, get that. Get the garlic, I burned it in cause my friend here is distracting. You don’t want that, you don’t want the garlic to be that brown like that, that’s burned, alright so we’re going to start over. Okay, let’s start the garlic when you cook, put in your anchovies called Jamie Cameron you love. Right in the pan, don’t be afraid of anchovies. So the anchovies break down really quickly and they splat all over the place so all the anchovies are fish, okay so you’re such a cooking fish. So then you take, James is eating my towel, you take whole tomatoes, don’t take the sauce just the tomatoes and you spoon them out in here. So you just mash this, start the pasta cooking, forgot to do that before. So you just got to cook this down now, you got to put in some capers, we just got this fancy organic caper from the food cart, so we just let this cook. Oh, I almost forgot the puttanesca part, these are oil cured almonds, they’re, you can use any kind of olive oil, cured olives are the best, we’re going to chop this up and put them in. Throw your pasta, putting the oil in the pasta doesn’t do anything, they’re not supposed to keep from sticking, the secret to keep your pasta from sticking is just to stir it. (Put salt in water) Put salt, get salty water, big head. So you just take this and drop them lightly, they all want it real small. Okay this goes in, we just put this down, its , you know, there is no real one way to make puttanesca, there’s just, it just is, it is what it is, you know, so when the pasta is ready, we’ll just mix it up and we’ll leave it. (Wow!) No, it’s beautiful man, well great.
I got to clean the counter.
You got a lot when you put the anchovies and the oil is too hot it splatters everywhere, then your house smells like anchovies, so. Okay so our sauce is done, you see it’s kind of cooked down very nicely. My pasta’s boiling, it’s almost ready, this guys are kind of rise up a little bit. I’ve got two bowls, that we’re going to heat out of, with the colander on top and that way I’m going to pour the hot water in and that’s going tow arm up our two spaghetti bowls (----) that I made.
Okay, got it. What’s with you guys? What’s with you guys, huh?
So now we’ve got this really hot plates, so your pasta doesn’t get cold. So here’s our finished puttanesca, I know it’s great that’s just; his turn to eat alright? You’re going to go lie down, go lie down, come on.
Alright, so there you go, really simple to make that took about 10 minutes, it’s just anchovies, garlic, olives, tomatoes and pasta and you know, Rock came over, we’re eating and it’s easy, alright? So, just go to our website, gardenfork.tv send us e-mails and make it a good day, alright? See you later.
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