Yahoo Lifestyle The Simple Pantry Recipe David Bowie Cooked for Himself
Rockstars in the kitchen? It sounds like a potential recipe for disaster. As hard as it is to picture our favorite rockers whipping up a spaghetti alla carbonara or a New York strip steak, there is one musician who’s surprised us. In a vintage recipe book uncovered by the blog Dinner Is Served 1972, there’s a pasta dish that comes courtesy of the late David Bowie. Featured in the 1998 WMMR RocknRoll Celebrity Cookbook is Bowie’s crowd-pleasing pasta puttanesca recipe. The “Let’s Dance” singer does note that the recipe was taught to him by good friend, Francesca Boglione.
“I promise you that I do cook myself (as taught to me by my good friend, Francesca Boglione),” said David Bowie in an excerpt from the book.
If you’re curious about Bowie’s deliciously chaotic pasta dish, here’s everything you need to know about his Penne Puttanesca, including how to make it yourself.
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What Makes David Bowie’s Pasta Puttanesca Recipe So Special?
The part-chaotic, part-exciting thing about the Penne Puttanesca recipe is that Bowie skimps a bit on the specifics. The ingredients list from the WMMR RocknRoll Celebrity Cookbook doesn’t include any measurements and there really isn’t much direction in regards to cooking time. But hey! Who doesn’t love a good culinary challenge every now and then? We also find this good reason to make your own adjustments and additions. Need more olives? Go for it! How about some grilled shrimp? Absolutely! See how fun that is?
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How To Make David Bowie’s Pasta Puttanesca
If you are up for the challenge of making Bowie’s saucy dish then you’ll need to first gather your ingredients. You will need: olive oil, garlic, anchovies, stewed Italian tomatoes, black olives, red peppers, capers, penne pasta or ziti.
To make the sauce, you’ll need to place olive oil in a large saucepan and squeeze one or two cloves of garlic into the pan. Add a good portion of anchovies to your olive oil and garlic mix, and wait for the anchovies to break down. From there, add stewed Italian tomatoes with juice, chopped and pitted black olives, diced red peppers and capers. Simmer on low “for a good while.” As the sauce is simmering, you can boil your pasta in salted water until al dente. Once done, serve the pasta with a hearty portion of sauce on top.
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As deliciously chaotic as it is, we love that Bowie’s penne puttanesca is a fairly simple dish to make. That simplicity makes it perfect for a comforting weeknight dinner or even a dinner party delight alongside an arugula salad, warm bread, and red wine.
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