The Spaghetti alla Puttanesca is a typical Neapolitan dish that sees the salted anchovy variant in the Lazio recipe, also very delicious this way.
A very simple first course to make with peeled tomatoes or with cherry tomatoes cooked in a pan until they break down to give a more rustic consistency to this colorful dish.
Subscribe to my channelWHATSAPP
Legend has it that this dish was called with this bizarre name because it was born in brothels due to its quick execution, others say that Spaghetti alla Puttanesca was born in Rome where a restaurateur improvised a sauce for hungry customers with what he had in the pantry, hence the name puttanesca which in Roman means nonsense, improvisation, or trivial thing.
The only certain thing is that this first course is really quick and full of flavor, and what cannot be missing? The chili pepper!!
DID YOU KNOW THAT:
Up here, where the lens is, you can click on “SEARCH”🔎, you can write the ingredient that you find there when you open the fridge door or from your pantry, you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
Below are other typical Italian first courses, and then, as always, let’s find out how to prepare Spaghetti alla Puttanesca!!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti alla Puttanesca
- 14 oz spaghetti
- 1 clove garlic
- 2 cups cherry tomatoes (ripe or peeled tomatoes)
- 3.5 oz black olives (from Gaeta)
- 1 tbsp salted capers
- 4 fillets Anchovies
- to taste salt
- 4 tbsps extra virgin olive oil
- 2 fresh chili pepper
Preparation of Spaghetti alla Puttanesca
To prepare Spaghetti alla Puttanesca, first bring a pot of lightly salted water to a boil to cook the spaghetti.
Meanwhile, desalinate the capers and coarsely chop half, keeping the others whole, peel and chop the garlic cloves.
There are versions that also add chopped parsley (you choose whether to use it).
Chop the chili pepper and place in a high-sided pan the extra virgin olive oil, garlic, anchovies, and capers (add parsley if you wish to use it).
Sauté everything for 5 minutes, stirring often, so that the anchovies dissolve.
At this point, add the halved cherry tomatoes or slightly crushed peeled tomatoes.
Cook the sauce for 10 minutes.
In the meantime, cook the spaghetti, leaving them al dente.
When they are cooked, pour them into the pan with the sauce, add the slightly crushed olives.
Flavor the spaghetti for a few seconds, just enough time to absorb the flavor and serve.
Other Recipes
If you want to see other types of recipes you can return to HOME
Which Wine to Pair
Certainly a light white wine
