Spaghetti alla puttanesca: history, origin and traditional recipe. Spaghetti alla puttanesca are one of those dishes that need no explanation: they smell of the South, of a well-stocked pantry and instinctive cooking.
A recipe from the Italian tradition, quick and flavorful, born of necessity and become a symbol of simple but characterful cuisine. Spaghetti alla puttanesca are one of the most iconic quick and economical first courses of Italian cuisine. A recipe born of necessity that over time has become a symbol of simple, intense and deeply Mediterranean cooking.
This is the traditional recipe for spaghetti alla puttanesca, the homemade one, with olives, capers and tomato, without frills. As with great classics like pasta all’amatriciana, pasta with four cheeses, pasta alla norma or the famous carbonara, the original puttanesca also has its roots in popular tradition: few ingredients, easy to find, capable of transforming into a bold and recognizable sauce.
The history of traditional spaghetti alla puttanesca is linked mainly to Southern Italy, in particular Naples, but its soul is shared across many Mediterranean cuisines. Black olives, capers and tomato tell the story of a cuisine based on preservation, quick gestures and clear flavors, those that don’t need to be sweetened or corrected.
It is a pasta that admits no distractions: the secret lies in balance and the right timing for the sauce, just like recipes that have passed through generations without losing their identity. Unlike many recipes codified over time, however, spaghetti alla puttanesca have no single definitive version. Every kitchen has handed down its own interpretation, keeping intact the fundamental elements that make this dish immediately recognizable.
It is precisely this controlled freedom that keeps puttanesca a living recipe, able to adapt to territories and seasons without losing its personality. As with similar traditional recipes, such as Spaghetti alla Nerano or Spaghetti alla Gennaro (Totò’s pasta), tradition here is not rigidity but a balance between respect for origins and everyday gesture.
Spaghetti alla puttanesca represent instinctive cooking, full of intense aromas and quick times, where the sauce cooks while the water boils and the pasta becomes the perfect vehicle to carry all the character of Italian cuisine! Follow me to the kitchen, let’s prepare grandma’s puttanesca together, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make traditional spaghetti alla puttanesca
- 1.1 lb spaghetti (or long pasta, preferably bronze-drawn)
- 14 oz peeled tomatoes
- to taste extra virgin olive oil
- 1 1/4 tbsp salt-packed capers (desalted)
- 3 oz Gaeta olives (or Taggiasca)
- 6 fillets anchovies (can also be packed in oil)
- 1 clove garlic (or even 2, depending on your taste)
- to taste salt
- to taste parsley
- to taste black pepper (optional)
Tools
- Pot
- Pan
Preparation of spaghetti alla puttanesca
Start by warming a generous drizzle of extra virgin olive oil in a wide pan and gently brown the garlic, letting it perfume the oil without burning. In the meantime, desalinate the capers, drain them carefully and roughly chop them so they release all their aroma.
Add the capers to the hot oil together with the anchovy fillets and let them dissolve gently, stirring with a wooden spoon until the base becomes fragrant and uniform. At this point add the peeled tomatoes and crush them directly in the pan, incorporating them into the sauce.
Let the sauce cook over medium heat, without rushing, until the tomato reduces and becomes darker and more concentrated. Only when the sauce has taken on some body, add the black olives and stir to combine all the flavors, finishing with a handful of parsley and a sprinkle of red pepper flakes if you like.
Meanwhile, cook the spaghetti in plenty of salted water and drain them al dente. Transfer them directly to the pan with the sauce and toss for a few minutes, adding, if necessary, a bit of the pasta cooking water to bind everything together.
Finish with chopped fresh parsley and serve immediately, bringing to the table an intense, essential pasta deeply rooted in tradition.
Storage notes and tips
Spaghetti alla puttanesca should be enjoyed just after preparation, when the sauce is well bound to the pasta and releases all its aroma. If leftovers remain, you can store them in the refrigerator in an airtight container for up to 1 day. Before serving again, reheat them in a pan with a drizzle of extra virgin olive oil and, if necessary, a tablespoon of water.
For optimal results, it’s important not to overdo the salt, as olives, capers and anchovies already contribute a pronounced savoriness. Chili flakes are optional and should be used sparingly so as not to cover the dish’s balance.
Use good-quality ingredients and respect the sauce timing: puttanesca does not require long cooking, but it needs a few extra minutes to concentrate the flavors. It is a simple pasta, but it demands precision and attention to detail.
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FAQ (Questions and Answers)
What is the origin of spaghetti alla puttanesca?
Spaghetti alla puttanesca originate from the popular tradition of Southern Italy, particularly Naples. It is a poor dish made with simple, easy-to-find ingredients, which over time has become one of the great classics of Italian cuisine.
What are the ingredients of spaghetti alla puttanesca?
The traditional ingredients are spaghetti, peeled tomatoes, black olives, capers, garlic, extra virgin olive oil and, optionally, anchovies and chili flakes. Each ingredient has a precise role in the balance of the dish.
Are anchovies essential in puttanesca?
Anchovies are not mandatory, but they are often used to give greater depth to the sauce. As they dissolve in the oil, they enrich the flavor without being overpowering.
How to avoid puttanesca becoming too salty?
It is important to desalinate the capers well and adjust the salt only at the end of cooking. Olives, capers and anchovies already provide a natural savoriness to the dish.
Can spaghetti alla puttanesca be stored?
Spaghetti alla puttanesca are best just after preparation. If you have leftovers, they can be stored in the refrigerator for up to 24 hours and reheated in a pan with a drizzle of oil.
Which pasta shape is best suited for puttanesca?
Spaghetti are the traditional shape, but linguine or vermicelli also work well because they collect and hold the sauce evenly.
