Spaghetti alla Puttanesca, a dish steeped in Italian culinary history and lore, is a flavorful pasta dish originating from Naples, known for its bold and savory flavors. The name “Puttanesca” derives from “Puttana,” which translates to “prostitute” in Italian, reflecting its supposed origins in the red-light districts of Naples. Legend has it that the dish was favored by the ladies of the night due to its quick preparation, satisfying nature, and robust taste.
Recipe Details:
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Category: Spaghetti
- Keywords: < 60 Minutes
Ingredients:
- 1 can (about 14 oz) Italian tomatoes, drained with liquid reserved
- 1/2 cup chopped Italian parsley
- 2 cloves garlic, minced
- 4 teaspoons crushed red pepper flakes (adjust to taste)
- 1/4 cup olive oil
- 6 anchovy fillets, chopped
- 6 black olives, pitted and sliced
- 1 small caper, drained
- 1 tablespoon grated Romano cheese
- 1 tablespoon grated Parmesan cheese
- 1/2 sweet onion, finely chopped
- 1/4 cup fresh basil leaves, torn
- 6-8 dry oregano leaves
- 1/2 cup Marsala wine
- 2 teaspoons salt (adjust to taste)
Nutritional Information (per serving):
- Calories: 849.9
- Fat: 32.3g
- Saturated Fat: 4.6g
- Cholesterol: 10.2mg
- Sodium: 1781.9mg
- Carbohydrates: 86.7g
- Fiber: 1.4g
- Sugar: 2.3g
- Protein: 27.4g
Instructions:
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Prepare Ingredients: Begin by draining the canned tomatoes, reserving the liquid. Chop the Italian parsley, mince the garlic, slice the olives, chop the anchovy fillets, and finely chop the sweet onion.
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Cooking the Sauce: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until browned. Add minced garlic and crushed red pepper flakes, cooking for a couple of minutes until fragrant, being careful not to burn the garlic.
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Adding Tomatoes and Flavorings: Stir in the drained tomatoes along with 1/2 cup of the reserved tomato liquid and the Marsala wine. Add capers, olives, chopped anchovies, and oregano leaves. Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. If the sauce becomes too dry, gradually add more reserved tomato juice to maintain a desired consistency.
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Cooking the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain the pasta well once cooked.
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Combining Pasta and Sauce: Add the drained spaghetti directly into the saucepan with the puttanesca sauce. Toss well to coat the pasta evenly with the sauce and cook together for another minute or two, allowing the flavors to meld.
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Finishing Touches: Remove the spaghetti alla puttanesca from heat and divide it among serving plates. Sprinkle each serving with grated Romano or Parmesan cheese, chopped fresh basil, and Italian parsley.
Serving Suggestions:
Spaghetti alla Puttanesca is traditionally served hot and garnished with additional fresh basil and parsley for a burst of herbal freshness. Pair it with a crisp green salad dressed lightly with vinaigrette and a glass of Italian red wine for a complete dining experience.
This dish not only honors its historical roots but also delights with its rich flavors and straightforward preparation. Enjoy the robust taste of Napoli in every bite of this classic Italian pasta dish!
