Spaghetti alla Puttanesca, a dish primarily prepared in the areas between Campania and Lazio, but known throughout Italy. Its name is certainly peculiar, and there is no certainty about its origin, but there are several legends. One of these tells that the owner of a brothel prepared a hearty dish for his guests and named it after those who worked in the house. The spaghetti alla puttanesca have a bold and aromatic flavor given by its ingredients: garlic, chili pepper, anchovies, olives, capers, and tomato, and it is very simple to prepare. This recipe uses Gaeta olives, but not having found them, I calmly used baresane olives and assure you the taste is excellent. You can also choose to use ready-made tomato pulp or fresh tomatoes, or instead of spaghetti, use short pasta or linguine. So, all that’s left is to prepare and enjoy it in company!!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz spaghetti (thick)
- 3.5 oz olives
- 1.75 oz capers
- 6 fillets anchovies
- 2 cloves garlic
- oil
- chili pepper
- 17.5 oz tomato pulp
- salt
- parsley
Tools
- Pan
Steps
In the pan, slowly sauté garlic, oil, and chili pepper, after about 2/3 minutes add the anchovy fillets and continue to sauté for another 2 minutes, until they dissolve.
Then add the tomato pulp, capers, and olives. Still on low heat, cook the sauce for about 20 minutes, stirring occasionally. When it’s ready, taste to see if it needs salt. Meanwhile, boil water for the spaghetti.
Drain the spaghetti 3/4 minutes before the end of cooking, leaving the water.
Pour the spaghetti into the sauce along with 1/2 ladles of cooking water and finish cooking.
Sprinkle with chopped parsley and plate.
Your spaghetti alla puttanesca is ready. Enjoy your meal!!
Advice
Add salt only if needed after tasting the sauce at the end of cooking, as it may not be necessary due to the already flavorful ingredients.
