Spaghetti alla puttanesca

Spaghetti alla puttanesca

Spaghetti alla puttanesca is a classic Italian pasta dish that originated in Naples. It is known for its bold and robust flavors, combining ingredients such as tomatoes, olives, capers, garlic, and anchovies. This article will provide a detailed recipe for making spaghetti alla puttanesca, along with some interesting facts about its history and variations.

History

The exact origin of spaghetti alla puttanesca is uncertain, but it is believed to have been created in the mid-20th century. The name "puttanesca" translates to "in the style of a prostitute" in Italian, leading to various legends about its origin. One popular story suggests that the dish was created by prostitutes in Naples who needed a quick and flavorful meal between clients. Another theory is that the pungent aroma of the dish was used to attract customers to the local brothels.

Regardless of its origin, spaghetti alla puttanesca has become a beloved dish in Italian cuisine and is enjoyed by people all over the world.

Ingredients

To make spaghetti alla puttanesca, you will need the following ingredients:

• 350 grams of spaghetti
• 400 grams of canned tomatoes
• 50 grams of black olives, pitted and sliced
• 2 tablespoons of capers
• 2 cloves of garlic, minced
• 4 anchovy fillets, chopped
• 1 teaspoon of red pepper flakes (optional)
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and anchovy fillets, and cook until the anchovies have melted into the oil and the garlic is fragrant.

3. Add the canned tomatoes, breaking them up with a spoon. Stir in the black olives, capers, and red pepper flakes (if using). Season with salt and pepper to taste.

4. Simmer the sauce for about 10 minutes, allowing the flavors to meld together. If the sauce becomes too thick, you can add a splash of water or pasta cooking water to thin it out.

5. Add the cooked spaghetti to the skillet and toss it with the sauce until well coated. Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the flavors.

6. Serve the spaghetti alla puttanesca hot, garnished with fresh parsley.

Variations

While the classic recipe for spaghetti alla puttanesca includes anchovies, some variations omit this ingredient to make the dish vegetarian-friendly. You can also add other ingredients to customize the dish to your taste. Some popular additions include:

• Diced tomatoes: For a chunkier sauce, you can add fresh diced tomatoes along with the canned tomatoes.
• Tuna: Adding canned tuna can give the dish an extra protein boost and a different flavor profile.
• Parmesan cheese: Sprinkling grated Parmesan cheese on top of the finished dish adds a creamy and salty element.

See also

• Italian cuisine
• List of pasta dishes