Spaghetti Puttanesca

A bold, flavorful Italian pasta dish with a fascinating history and robust Mediterranean flavors

The Story Behind Puttanesca

Spaghetti alla Puttanesca is one of Italy's most beloved pasta dishes, known for its bold, salty, and piquant flavor profile. The name "puttanesca" has a colorful history - some say it translates to "in the style of a prostitute," suggesting the dish was quick to make between clients. Others claim it refers to the "throw together" nature of the recipe, using pantry staples.

Originating in mid-20th century Naples, this dish exemplifies the Italian philosophy of "cucina povera" (poor cooking) - creating extraordinary meals from simple, inexpensive ingredients. The combination of tomatoes, olives, capers, and anchovies creates a symphony of umami flavors that's both sophisticated and comforting.

Why It's Special: Unlike many pasta sauces that require long simmering, Puttanesca comes together quickly yet delivers complex, layered flavors. The briny saltiness from olives and capers, the richness of tomatoes, and the subtle depth from anchovies create a uniquely satisfying dish that's greater than the sum of its parts.

Ingredients

Serves 4 | Preparation time: 10 minutes | Cooking time: 20 minutes

• 400g (14oz) spaghetti or linguine
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 4-6 anchovy fillets, chopped
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 800g (28oz) canned whole plum tomatoes, crushed by hand
• 100g (3.5oz) pitted black olives (Gaeta or Kalamata), halved
• 2 tablespoons capers, rinsed
• 1/4 cup fresh parsley, chopped
• Salt to taste (be careful - olives and capers are salty)
• Freshly ground black pepper

Ingredient Notes: Use high-quality canned tomatoes for best results. Gaeta olives are traditional, but Kalamata work well too. For vegetarians, omit anchovies and add a teaspoon of miso paste for umami depth.

Nutritional Information

Approximate values per serving:

Calories 520 kcal

Carbohydrates 75g

Protein 16g

Fat 18g

Saturated Fat 3g

Fiber 6g

Sugar 10g

Sodium 850mg

Nutritional values are estimates and may vary based on specific ingredients used.

Step-by-Step Cooking Instructions

1

Prepare the Pasta Water

Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon for 4-5 quarts of water). The water should taste like the sea - this is your only chance to season the pasta itself.

2

Start the Sauce Base

While water is heating, warm olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1-2 minutes until fragrant but not browned. Add chopped anchovies and red pepper flakes, stirring until anchovies dissolve into the oil (about 2 minutes). This creates the flavor foundation of your sauce.

3

Add Tomatoes and Simmer

Pour in the hand-crushed tomatoes, bring to a simmer, and cook for about 10 minutes, stirring occasionally. The sauce should thicken slightly. Meanwhile, add pasta to the boiling water and cook according to package instructions until al dente.

4

Incorporate Olives and Capers

Stir in the halved olives and rinsed capers. Cook for another 5 minutes to allow flavors to meld. Taste and adjust seasoning with black pepper and salt if needed (remember olives and capers are salty).

5

Combine Pasta and Sauce

Reserve about 1 cup of pasta water before draining. Add drained pasta directly to the sauce in the skillet along with a splash of pasta water. Toss vigorously to combine - the starch in the pasta water helps the sauce cling to the pasta.

6

Finish and Serve

Remove from heat, stir in most of the chopped parsley, and give it a final toss. Divide among warmed bowls, garnish with remaining parsley, and drizzle with a little extra virgin olive oil if desired.

Expert Tips & Variations

Quality Ingredients Matter

Since this recipe has few ingredients, each one shines. Use the best extra virgin olive oil, San Marzano tomatoes if possible, and high-quality olives.

Don't Skip the Anchovies

Even if you're skeptical, anchovies melt into the sauce providing umami depth without a fishy taste. They're essential to authentic flavor.

Texture Variations

For a chunkier sauce, roughly chop the tomatoes instead of crushing. For smoother texture, use passata or crushed tomatoes.

Make It Your Own

Add a pinch of oregano for herbal notes, include some chopped fresh basil at the end, or add a tablespoon of tomato paste for richer color.

Serving Suggestions & Pairings

Perfect Accompaniments: Serve with a simple green salad dressed with lemon vinaigrette to balance the rich pasta. Crusty bread is essential for scooping up every last bit of sauce.

Wine Pairing: The bold flavors of Puttanesca pair beautifully with medium-bodied red wines like Sangiovese, Nero d'Avola, or Primitivo. For white wine lovers, a crisp Verdicchio or Fiano works well.

Leftovers: Puttanesca reheats well - add a splash of water when reheating to refresh the sauce. The flavors often intensify overnight.

Presentation Tip: Twirl portions of pasta using a carving fork and spoon for restaurant-style plating. Garnish with extra parsley and a few whole olives for visual appeal.

© 2023 Authentic Italian Recipes | Spaghetti Puttanesca Recipe

This recipe is an original creation inspired by traditional Italian cooking techniques.