This is a bold pasta dish from Napoli with a colorful history.
Where do I begin with this one? I have seen the recipes, but was always a bit turned off by the anchovies. Yes, even this Italian girl has never been a lover of anchovies. Recently, I saw some imported anchovies and thought, why not, let’s try this recipe? I almost licked the bowl!
Spaghetti alla Puttanesca is a classic pasta dish that originated in Naples, Italy, in the mid-20th century. It's typically made with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt. These core ingredients form the heart of any authentic puttanesca sauce.
The name "puttanesca" roughly translates to "lady of the night," derived from the Italian word puttana, meaning "prostitute." One popular theory suggests that pasta puttanesca was created as a quick and easy dish using ingredients that were readily available in the kitchen. It’s believed to have been invented by Italian prostitutes who needed to prepare a fast meal between clients. The dish is known for its bold, robust flavor, mirroring the busy, vibrant lifestyle often associated with its name. Who knows? All I know is that it was delicious, and very inexpensive.
Recipe coming soon!
You will need:
6 tbsp extra-virgin olive oil, divided
4 medium garlic cloves, thinly sliced
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tbsp)
Large pinch red pepper flakes
1/4 cup capers, drained
1/4 cup pitted black olives cut in half
1 cup whole peeled tomatoes, preferably San Marzano, roughly broken up by hand
Splash of white wine
1/2 box dried spaghetti or bucatini
1 small handful minced fresh parsley leaves
Pecorino Romano cheese grated
In a medium skillet, combine 4 tbsp oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is lightly golden, about 5 minutes. Add capers and olives and stir to combine. Stir in white wine, let simmer for a few minutes then add tomatoes and continue on a low simmer.
Cook pasta according to directions, then add cooked pasta to sauce. Stir pasta with sauce on low heat, adding some pasta water to keep sauce loose, if needed. Salt and pepper to taste. Remove from heat and add additional olive oil, parsley, and a handful of grated cheese. Serve in pasta bowls with additional grated cheese.
Comentários