Italy is known for its sunshine, sweet life, and delicious dishes! From the north to the south, there’s always something new to taste. This time, we’re bringing you a staple of Italian cuisine: our recipe for spaghetti alla puttanesca, a delightful and easy dish made with ingredients you likely have on hand. We can already see the sparkle in your eyes…
When one thinks about Italian cuisine, the options are overwhelming! From a Neapolitan pizza to Bolognese lasagna, and tasty Neapolitan meatballs, the flavors are exciting. We offer you a classic from Italy: our recipe for spaghetti alla puttanesca, a simple delight you can create with ingredients you typically have in your kitchen. Prepare yourself for a rich and exotic meal!
An Amusing Story…
Spaghetti alla puttanesca is a typical dish from Southern Italy, as flavorful as it is mysterious! Its spicy name – literally “in the style of prostitutes” – is as intriguing as it is amusing. Legend has it that the dish originated in Naples in the 1950s. It was hastily prepared using whatever was on hand: pantry staples like black olives, capers, tomatoes, garlic, and anchovies. The result? A robust, fragrant, and spicy sauce, ready in just a few minutes. Some stories suggest that brothels served these pasta dishes to lure in clients with their enticing aroma… Whatever the true origin, spaghetti alla puttanesca has become a classic in Italian cuisine. Quick, easy, and budget-friendly, this dish is perfect for a spontaneous dinner without sacrificing flavor. Give it a try to transport yourself to Italy with every bite! Here’s our recipe for you to enjoy…
Ingredients for 4 People
- 160g of pitted black olives
- 30g of anchovy fillets in oil
- 2 cloves of garlic
- 800g of crushed tomatoes
- 2 tsp of tomato paste
- ½ bird’s eye chili (adjust to taste)
- 4 tbsp extra virgin olive oil
- 30g of salted capers
- 6 tbsp chopped flat-leaf parsley
- 2 tbsp dried oregano
- 400g of spaghetti
Pasta Ready in 15 Minutes!
- Slice the olives lengthwise and soak the capers in a bowl of water to desalinate them.
- Heat the olive oil over medium heat in a large pan, add the halved garlic cloves and the chili. Sauté for a few seconds, then add the drained and chopped anchovy fillets.
- Stir until the anchovy fillets have nearly dissolved, then add the crushed tomatoes and tomato paste.
- Cook covered for 10 minutes, then add the drained olives and capers.
- Continue cooking for a few more minutes until the sauce thickens.
- Off the heat, add the chopped parsley and oregano, mix, and set aside.
- Bring a large pot of water to a boil. Once boiling, salt the water and add the spaghetti. Stir with a wooden fork, if possible, and cook according to the package instructions (usually 8 minutes for spaghetti).
- Once cooked, drain the spaghetti ‘al dente’ and add it to the sauce. Mix well and serve immediately.
Chef’s Tip: Spaghetti alla puttanesca is best enjoyed without parmesan, as the cheese could overpower the taste of the delicious sauce. Buon appetito!
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