Spaghetti Alla Puttanesca Recipe

Spaghetti alla Puttanesca is a classic Italian pasta dish known for its bold and robust flavors. With a combination of salty anchovies, briny capers, pungent garlic, and tangy tomatoes, it’s a dish that packs a punch with every bite.

This recipe is quick and easy to prepare, making it perfect for a weeknight dinner or a casual gathering with friends. Let’s dive into the simple steps required to create this delicious and satisfying pasta dish.

How to make Spaghetti Alla Puttanesca

Ingredients:

Spaghetti 320 g

Peeled tomatoes 800 g

Anchovies in oil 25 g

Salted capers 10 g

Parsley 1 bunch

Gaeta olives 100 g

3 cloves garlic

Dried chili pepper 2

Extra virgin olive oil 30 g

Salt to taste

Instructions:

Step 1:

To make the puttanesca, first rinse the capers under running water to remove excess salt, then dry them and chop them coarsely with a knife.

Take the pitted Gaeta olives and crush them with the knife blade.

Step 2:

Wash, dry and chop the parsley.

Place a pan full of salted water on the heat to boil to cook the pasta.

Pour the oil, the whole peeled garlic cloves and the chopped dried chilli pepper into a large pan and anchovies.

Step 3:

Also add the desalted capers.

Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt and all the aromas will release.

At this point pour in the slightly crushed peeled tomatoes, mix with a spoon and cook for another 10 minutes over medium heat.

Meanwhile, cook the spaghetti al dente.

Step 4

When the sauce is ready, remove the garlic cloves and add the crushed olives.

Flavor the sauce with chopped fresh parsley.

Step 5:

When the pasta is al dente, drain it directly into the pan and sauté it for half a minute, just long enough for all the flavors to blend.

The spaghetti puttanesca is ready to serve piping hot!

Storage:

We recommend consuming the spaghetti alla puttanesca immediately. If there are any leftovers, you can store them for a day in the refrigerator covered with cling film.

Advise

Spaghetti alla puttanesca is already quite tasty, therefore we recommend that you do not add any more salt to the sauce.

Notes:

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Adjust Salt Carefully: Anchovies and capers are both salty ingredients, so be cautious when adding additional salt to the dish. Taste as you go and adjust seasoning accordingly.

Cook Pasta Al Dente: To achieve the perfect texture, cook the pasta just until al dente, which means it should be tender but still slightly firm to the bite. Overcooked pasta can become mushy and won’t hold up well with the robust sauce.

Reserve Pasta Water: Before draining the cooked pasta, reserve a cup of the pasta cooking water. This starchy water can be added to the sauce to help bind everything together and create a silky texture.

Balance Flavors: The key to a great puttanesca sauce is achieving a balance of flavors. The salty brininess from the anchovies and capers should be balanced by the acidity of the tomatoes and the freshness of the parsley.

Adjust Heat Level: If you prefer a spicier sauce, you can increase the amount of dried chili pepper or even add a pinch of red pepper flakes to amp up the heat.

Personalize Garnishes: While traditional garnishes include parsley, you can also add your own personal touches such as grated Parmesan cheese, extra olives, or a drizzle of high-quality olive oil before serving.

Prep Ingredients Before Cooking: Since the cooking process moves quickly, it’s helpful to have all your ingredients prepped and ready to go before you start cooking. This includes chopping the garlic, parsley, and olives, and draining and rinsing the capers.

Use a Large Pan: To allow the pasta to properly mix with the sauce, use a large, wide pan or skillet. This will ensure that the pasta is evenly coated with the flavorful sauce.

Enjoy Fresh: Spaghetti alla Puttanesca is best enjoyed immediately after cooking while it’s still piping hot. Serve it straight from the pan with some crusty bread to soak up any extra sauce.

Nutrition Information:

Serving Size: 1 plate (approximately 200-250g)

Frequently Asked Questions:

What does “puttanesca” mean in Italian?

Puttanesca means “in the style of a prostitute” in Italian.

The dish is believed to have originated in Naples and is known for its bold and flavorful ingredients.

Can I make this dish vegetarian?

Yes, you can omit the anchovies and still enjoy a flavorful vegetarian version of Spaghetti Alla Puttanesca.

Can I use fresh tomatoes instead of peeled tomatoes?

Yes, you can use fresh tomatoes. However, peeled tomatoes are preferred for a smoother sauce.

How do I desalt capers?

Rinse capers under running water to remove excess salt.

Dry them and chop coarsely before adding to the sauce.

Can I use green olives instead of Gaeta olives?

While Gaeta olives are traditional, you can use green or black olives as a substitute.

What is the purpose of crushing the olives?

Crushing olives helps release their flavors into the sauce, adding a distinctive taste to the dish.

How long should I cook the sauce?

Cook the sauce for about 10 minutes after adding peeled tomatoes.

This allows the flavors to meld and the sauce to thicken.

What does “al dente” mean?

Al dente refers to pasta that is cooked to be firm when bitten.

It should have a slight resistance or “toothiness” when chewed.

Can I use other types of pasta?

Yes, you can use other pasta varieties, but spaghetti is traditional.

Penne or linguine work well too.

Can I make the sauce in advance?

Yes, you can make the sauce ahead of time and reheat it when ready to serve.

This can enhance the flavors.