What is puttanesca sauce difference from Arabiesca sauce ?

[easyas]

All in the topic - where can one find either one in HH ?

[Siani]

Both these sauces are easy to make yourself. One is a little more complicated and has anchovies in it. Most of the ingredients I would think can be found in Villa Market

[Frank La Rue]

One is from Arabia and one from Puttamonthon?

[joejoe]

WOW the puttanesca! gosh... it reminds me the 6 years I've spent living in Italy.
the puttanesca is a traditional recipe from the Rome-Naples area,
if I remember correctly - my Italian girlfriend was a chef... and me a trencherman - the puttanesca is made with:
- peeled tomatoes sauce or fresh tomatoes
- minced parsley
- anchovies
- olives
- extra virgin olive oil
- capers
- salt and garlic
- chilli

I'm not sure where you can find it in HH but I bet it won't be easy to have a proper puttanesca in here.
90% of the times I ate Italian food outside the Italian boundaries it just wasn't Italian cuisine.
It wasn't cooked the traditional way nor it was made with original ingredients.

Ideally you should find an Italian restaurant with an Italian native chef who REALLY knows how to cook,
and I'll tell you more: Italy is made by 20 regions and each one of them have a different lifestyle,
culture, dialect, and traditional food;

you can have A Carbonara anywhere in Italy, but if you want to taste THE Carbonara you've gotta
have it in Rome,
if you want THE Pizza you've gotta have it in Naples,
the pasta with Pesto in Genova,
the fiorentina steak in Florence,
the extra virgin olive oil is great in the southern-east area,
the mozzarella is amazing in the Caserta-Naples area...
and there are literally thousands of recipes that unfortunately are totally unknown outside Italy.

I'll let you know if I can find a proper puttansca in town.
Anyway I also love Japanese cuisine, let me know if you find a Japanese/Italian restaurant with a real native chef, I would really appreciate.

[Homer]

and there are literally thousands of recipes that unfortunately are totally unknown outside Italy.

My first, and still favorite puttanesca recipe came from a 1950s Italian cookbook (as in written in Italian, published in Italy). In the 70s a Brit had it translated and republished because the vast majority of the recipes were unknown to him and his 1st generation Italian wife, or were versions they'd never heard of for familiar dishes.

No tomatoes in any form or amount. Tomatoes in puttanesca sauce is for wimps.

These 4 are essential. Use enough of each so the sauce packs a wallop if you get too much of it in a mouthful. Mince all. Saute garlic in extra virgin olive oil. Add anchovies saute until they began to fall apart. Then add capers and olives, saute enough to warm them.
- anchovies
- garlic
- capers
- olives

Add to taste.
- minced parsley
- chilli

Finally,
- salt. Really? Needing salt means you didn't use enough anchovies.

[europtimiste]

Puttanesca comes from Puta in italian: whore, and Arabiesca from Arab, so up to you to make a choice.
I made it, Puttanesca.

[joejoe]

thanks for the info homer, puttanesca without tomato sounds great, gotta try that.
salt, of course, only in the boiling water, not straight on the pasta.

yesterday talking with a friend he recommended me 2 restaurants that have Italian native chefs:
1) Julietta & Romeo (or something like that), heading to cha am, on the phetkasem few hundreds meters before Bangkok hospital, recommended for the food and nice environment with Italian style furniture
2) Genova - in front of Veerawan hotel, recommended for homemade pasta, and due the name I guess they can do authentic Pesto

will give it a try next week

[Farang]

ARRABBIATA (= angry) SAUCE

4 lb plum tomatoes, cut into 1/2-inch pieces
1 fresh hot chile such as Thai or serrano, finely chopped, including seeds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
1/2 cup fresh basil leaves

Simmer tomatoes, chili, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
Remove from heat, then stir in basil and salt and pepper to taste.
Force through food mill into a large bowl.

PUTTANESCA (whore’s way) SAUCE

1 can (28 oz) peeled Italian plum tomatoes
3 chopped cloves garlic
2 tbsp olive oil
6 pitted and halved kalamata olives
6 pitted and halved Spanish green olives
1 tbsp capers
1 lb linguine
1 tbsp chopped fresh basil
Grated Parmesan

Crush tomatoes with your hands. In a large nonstick pot, sauté garlic in oil until golden brown, taking care not to burn. Add tomatoes and simmer 10 minutes on a low flame. In a separate medium-sized pot, bring water to boil. Add olives and capers to tomatoes and cook 10 minutes more. Meanwhile, add linguine to the boiling water. When pasta is cooked through yet slightly firm, about 8 minutes, drain and divide among 4 bowls. Top with sauce; sprinkle with fresh basil and Parmesan to taste.