Puttanesca is a classic Italian pasta dish known for its bold and robust flavors. Originating from Naples, this dish is characterized by its rich tomato sauce infused with garlic, anchovies, capers, and olives. The name “puttanesca” is thought to come from the Italian word “puttana,” meaning “prostitute,” as some believe it was a dish quickly prepared by Italian “ladies of the night” between clients. However, its more likely origin is simply that it’s a quick and easy dish to prepare with pantry staples.
This recipe stays true to the traditional flavors of puttanesca while adding a few modern twists. It’s a simple yet satisfying dish that can be made in under 30 minutes, making it perfect for a quick weeknight dinner or a cozy meal with friends and family.
Ingredients for Puttanesca:
For the Sauce:
- 400g spaghetti
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, chopped
- 1/2 teaspoon red pepper flakes
- 400g canned diced tomatoes
- 100g pitted Kalamata olives, chopped
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
For Serving:
- Grated Parmesan cheese
- Fresh basil leaves
How to Make Puttanesca:
1. Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
2. Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped anchovy fillets, and red pepper flakes. Cook for 1-2 minutes, or until the garlic is fragrant and the anchovies begin to melt into the oil.
3. Add the Tomatoes and Simmer:
- Add the canned diced tomatoes (with their juices) to the skillet. Stir well to combine.
- Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Add the Olives, Capers, and Parsley:
- Stir in the chopped Kalamata olives, capers, and chopped fresh parsley. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Season the sauce with salt and pepper to taste.
5. Combine the Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta in the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Serve:
- Divide the puttanesca pasta among serving plates. Garnish with grated Parmesan cheese and fresh basil leaves.
- Serve immediately and enjoy the bold and flavorful taste of this classic Italian dish.
About the Main Ingredients:
Anchovies:
Anchovies are small, oily fish that are commonly used in Mediterranean cuisine to add a salty and savory flavor to dishes. In puttanesca sauce, anchovies are cooked down until they melt into the oil, creating a rich and umami-packed base for the sauce.
Capers:
Capers are the flower buds of the caper bush, native to the Mediterranean region. They add a tangy and slightly briny flavor to dishes, making them a perfect addition to puttanesca sauce. Capers are typically packed in brine or salt, so be sure to rinse them before using to remove any excess saltiness.
Kalamata Olives:
Kalamata olives are large, dark purple olives native to Greece. They have a meaty texture and a rich, fruity flavor that adds depth to the puttanesca sauce. Make sure to pit and chop the olives before adding them to the sauce.
Tomatoes:
Tomatoes form the base of the puttanesca sauce, providing a sweet and tangy flavor that balances the salty and savory elements of the dish. Canned diced tomatoes are used in this recipe for convenience, but you can also use fresh tomatoes if they are in season.
Parsley:
Fresh parsley adds a bright and herbaceous note to the puttanesca sauce. It is added at the end of cooking to preserve its fresh flavor and add a pop of color to the dish.
Nutritional Benefits and Tips:
Puttanesca sauce is a relatively healthy choice for pasta lovers, as it is packed with flavor from herbs and spices rather than excessive amounts of cheese or cream. Anchovies are a good source of omega-3 fatty acids, which are beneficial for heart health. Olives and capers add a dose of antioxidants
