Pasta alla puttanesca is an iconic Italian dish, characterized by intense flavors and an irresistible balance of savory, spicy, and Mediterranean aroma. This recipe has controversial origins, mainly tied to the culinary tradition of southern Italy, with Naples and the Amalfi Coast among the areas vying for its parentage.
The essence of pasta alla puttanesca lies in the combination of a few essential ingredients, all typical of the Mediterranean diet. The sauce is based on ripe or peeled tomatoes, enriched with olives, capers, garlic, and anchovies, all highlighted with a pinch of chili pepper to give a lively touch to the dish. These ingredients meld into a rich and fragrant condiment, perfect for enveloping pasta, usually spaghetti or linguine, which enhance its intense flavor.
Besides its extraordinary goodness, pasta alla puttanesca is also a versatile and accessible recipe: it is prepared quickly and does not require complex techniques, making it ideal for an impromptu meal yet still rich in character. It is a dish that embodies the authentic soul of Italian cuisine, capable of enhancing simple ingredients, transforming them into a rewarding gastronomic experience. Below, I leave you other pasta recipes.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pasta alla Puttanesca
- 11.2 oz pasta
- to taste extra virgin olive oil
- 2 cloves garlic
- 2 fillets oil-packed anchovies
- 3.5 oz pitted olives
- 0.35 oz salted capers
- 14 oz peeled tomatoes
- to taste chili pepper
- to taste salt
- 1 bunch parsley
Tools for Pasta alla Puttanesca
- 1 Pan
- 1 Pot
- 1 Wooden Spoon
- 1 Ladle
- 1 Skimmer
Steps
To prepare pasta alla puttanesca, start by pouring a drizzle of extra virgin olive oil into the pan,
add 2 cloves of garlic,
2 oil-packed anchovy fillets, and
let the anchovies melt.
At this point, you just need to add the pitted olives,
the desalted capers,
chili pepper to taste, and
the peeled tomatoes.
Now adjust with salt and let it cook for 10 minutes on low heat.
Meanwhile, add the pasta and
drain it 2 minutes before it’s fully cooked directly into the pan with the sauce.
Add a ladle of pasta cooking water,
mix everything and
finally, a sprinkle of parsley.
Pasta alla puttanesca is ready to be enjoyed.
Pasta alla puttanesca can also be served without the addition of parsley and, if you want, you can also add grated cheese.
FAQ (Frequently Asked Questions)
Why is it called alla puttanesca?
The rather unusual and provocative name has given rise to numerous legends: according to some theories, the term “puttanesca” derives from the use of simple and readily available ingredients, perfect for preparing a quick and tasty dish at any time.
