If you speak or understand Italian, you know that spaghetti alla puttanesca literally means prostitute spaghetti! The word ‘puttana’ in Italian means prostitute or whore! Despite the creepy name, this is a very popular pasta recipe in Italy and abroad. Outside of Italy, many recipes include other ingredients that often have Italians up in weapons!
What is puttanesca?
Like so many other Italian dishes, there are different opinions about how Pasta Puttanesca got its name! Some believe it was a bowl made by a brothel bearer in the Spanish Quarter (Red Light District) in Naples.
Although it is not clear if he offered it to his patrons or used it to lure customers through the door with the spicy, sharp aroma produced by its ingredients.
Others think this was the easiest thing that prostitutes could prepare between customers because the low costs, easily stored ingredients required some shopping or preparation.
More credible is perhaps the story of this very popular sauce originating from Ischia around 1950. It was created by Sandro Petti, the co -owner of the restaurant, Rangio Felon.
The story says some customers arrived late to eat, and because the restaurant had run out of many fresh ingredients, they asked Petti to prepare ‘Una Puttanata Qualsiasi’, which is literally translated as ‘a whore is anyone’ but means any waste/ garbage.
Then Petti created a bowl with what he had or rather said, in the kitchen. The resulting Pastarad was wanted so much of the customers that Petti put it on the restaurant menu that called it ‘spaghetti all puttanesca’.
Two rules for authentic puttanesca
Italians love to talk about food and they are very vocal when it comes to discussing the correct ingredients for traditional dishes. Because there are regional versions of many popular dishes, they can often be heard that are disputed among themselves, what is the right way to do something!
But when it comes to spaghetti puttanesca, there are a few strict rules that the Italians all agree. No Parmigiano cheese if you make it with anchovies (Italians usually do not use cheese on seafood pasta) and no basil.
Ingredients
- Assert: Use an Italian paste of good quality if possible. Traditionally, spaghetti is used for Puttanesca, but you can also use other long pasta types like Linguine.
- Extra virgin olive oil: Extra virgin olive oil adds a lot of wealth to Puttanescasausen, so it is important to use a good quality.
- Garlic: Thin slice or chopped the garlic’s carnations to make sure it melts seamlessly into the oil, creating a fragrant base.
- Anchovy Fillets: These add a lot of wealth and umami to the recipe. If using the salt anchovy, rinse excess salt; If using the oil pack, drain them well.
- Peperoncino flakes or fresh peperoncino (Chili -pepper fruits): Adjust the heat to your liking.
- Capers: If you use salted capers, rinse underwater to remove excess salt. Capers add a necessary unique taste to the bowl.
- Olive: Black or green olives work well. I used the taggiasca olive for their rich taste and solid structure. You can also use Kalamata olive or Gaeta olive.
- Fresh tomatoes: San Marzano or daughter’s tomatoes are ideal for their sweet taste and low acidity. Peel and desote them for a smoother sauce.
- Fresh parsley: Use flat -leaved parsley for its stronger taste. Alternatively, you can use fresh basil.
Expert tips
Tomato preparation: Writing Deskin and Deseed Fresh Tomatoes, start by scoring a small “x” on the bottom of each tomato. Blanch them in boiling water for 30 to 60 seconds, then transfer them to cold water. The skin should be slightly peeled off. After, cut them in half horizontal and use a small spoon to remove the seeds.
Pasta water and sauce consistency: DO NOT Discard the pasta cooking water after cooked spaghetti. This starch -containing water will help produce a silky and well -to -do sauce. If the sauce is too thick, some pasta water is gradually added to reach your desired consistency. Conversely, if the sauce is too thin, let it simmer a little further to reduce it to your taste.
Step by step instructions
1) Start with boiling water for the spaghetti. When cooked, add salt and return to a rolling boiling. Add the spaghetti and cook according to the package’s instructions until just below al dente. Reserve a cup of pasta water before draining.
2) In the meantime, the olive oil is heated in a large sauté pan or deep frying pan. Add garlic, anchovy and peperoncino. Cook over medium heat until garlic is fragrant and the anchovies are dissolved, approx. 5 minutes.
3) Add capers, a little parsley and olives, and stir to combine.
4) Add the tomatoes in the pan and bring the sauce to a gentle simmer over a medium-low heat.
5) Add the drained spaghetti and a splash of pasta water to the sauce.
6) Cook, stir and shake the pan and add more pasta water as needed to keep the sauce a little liquid until the pasta is perfect al dente. Sprinkle more parsley and taste to season with salt and black pepper. Serve immediately.
Storage and leftovers
Store any residue of spaghetti alla puttanesca in an airtight container in the refrigerator and enjoy it within the next 3 days.
When you are ready to reheat, place the remains in a microwave -safe bowl and cover the bowl. Microwave oven in intervals while stirring between each interval to ensure even heating until the bowl is hot everywhere.
Faqs
If you plan to make ‘authentic’ puttanesca, it has capers! Capers is a key ingredient. For the Italians, if it does not hijack, it is not Puttanesca. So it should be called something else!
Of course, you have to do it as the way that suits your taste. Ingredient quantities are not stiff. It is still delicious if you use less or more of something.
If fresh tomatoes are not available, you can also use a can of San Marzano tomatoes. However, you will have to simmer the sauce for a longer period of time before adding the pasta to get the right consistency.
The two main versions of Puttanesca are the original Neapolitan version and the Lazio version. The Neapolitan recipe includes fresh peeled tomatoes, capers, black olives, garlic, oregano and sometimes peperoncino. The Lazio variation, on the other hand, typically includes anchovies, replaces oregano with parsley and sometimes uses green olives instead of black. Both recipes are simple to make and very tasty.
More popular Italian classic pasta recipes
If you try this spaghetti alla puttanesca recipe, I’d love to hear what you think. Write a comment here on the blog or leave a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
(This recipe was originally published in March 2018 but has been updated with new photos and text)
Spaghetti alla puttanesca
A easy to make classic Italian spaghetti recipe with strong tasty Mediterranean taste and an interesting story! Spaghetti Alla Puttanesca is usually made with pantry staples and is a fabulous recipe for the weekend.
Ingredients
- 14 oz Spaghetti
- 3-4 tablespoon Extra virgin olive oil
- 3-4 Carnations garlic Thinly cut
- 6-8 Anchovy Fillets Finely chopped (Italians prefer salted anchovies but you can also use them in oil)
- 1 teaspoon Peperoncino flakes (Italian red chili pepper) or 1- ½ a chopped peperoncino
- 1 tablespoon Capers Drained and chopped. (Italians also prefer salted capers. If you use these rinse them underwater before using them)
- 3.5 oz pitted black or green olives I used the taggiasca olives
- 14 oz Fresh sauce tomatoes (San Marzano or Daughter peeled, downward and chopped
- 1 handful Fresh parsley leaves chopped
- Freshly painted black pepper
- salt to pasta and taste
Instructions
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Start with boiling water for spaghetti. When cooked, add salt and return to a rolling boiling. Add the spaghetti and cook according to the package’s instructions until just below al dente. Reserve a cup of pasta water before draining.
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Meanwhile, the olive oil is heated in a large deep frying pan. Add garlic, anchovy and peperoncino. Cook over medium heat until garlic is fragrant and the anchovies are dissolved, approx. 5 minutes.
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Add capers, some parsley and olives and stir to combine.
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Add the tomatoes in the pan and take the sauce to a gentle simmer.
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Add the drained spaghetti and a splash of pasta water to the sauce.
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Cook with stirring and shake the pan and add more pasta water as needed to keep the sauce a little liquid until the pasta is perfect al dente. Sprinkle more parsley and taste to season with salt and pepper. Serve immediately.
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Notes
- Although traditionally served with spaghetti, Alla Puttanesca can be served with other long pasta, such as linguine or fettuccine.
- The amount of individual ingredients can be changed depending on one’s taste. Some people prefer less olives, peperoncino, capers or anchovies.
Nutrition
Calories: 544KcalCarbohydrates: 84gProtein: 16gFat: 16gSaturated fat: 2gPoetOgeraturated fat: 2gEnhOsaturated Fat: 11gCholesterol: 4mgSodium: 591mgPotassium: 565mgFiber: 6gSugar: 7gVitamin A: 403IuVitamin C: 11mgCalcium: 83mgIron: 3mg
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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my store page for some great video online courses from my friends in Rome! Nothing beats to learn how to make pasta from Italians! Plus While you’re there, why not order a copy of my fall/winter pasta recipes cookbook!?
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