If you find the statue of David to be pornography, this might not be the food blog for you. Spaghetti With Puttanesca Sauce has fairly lewd translation and origin story.
People who claim not to like anchovies might be freaked out by this recipe. While you can omit them, in my opinion, they elevate the dish from ho-hum to damn!
Pasta Puttanesca boasts a flavorful and pungent tomato-garlic, anchovy-based sauce in this classic Italian pasta dish. Its roots trace back to Naples, Italy, in the mid-20th century.
Controversy surrounds the name “Pasta Puttanesca,” derived from the Italian word “puttana,” meaning “prostitute” in English. Allegedly a favorite of Naples’ prostitutes, some claim the pungent flavors aimed to deter clients from attempting kisses. However, this explanation lacks strong documentation and may be a myth.
Another theory suggests mid-20th-century restaurant owners created the dish for quick and economical preparation, using readily available and inexpensive ingredients in Naples – tomatoes, anchovies, garlic, olives, and capers.
Regardless of its origins, Pasta Puttanesca gained popularity across Italy and worldwide, typically served with spaghetti or another long pasta.
Despite its somewhat scandalous name, Pasta Puttanesca remains a beloved dish.
Spaghetti With Puttanesca Sauce Ingredients:
- EVOO
- garlic
- anchovy fillets
- tomatoes
- black olives
- capers
- red pepper flakes
- pasta
- canned tuna
Why Spaghetti With Puttanesca Sauce works:
- It uses thinly sliced garlic that is and lightly sautéed in olive oil. The garlic adds a pungent and aromatic flavor that infuses the oil and the pasta.
- Because it uses anchovies and capers to add saltiness and umami to the dish. The anchovies and capers are finely chopped and dissolved into the sauce, creating a rich and savory base.
- It uses olives and tomatoes to add color and freshness to the dish. The olives and tomatoes are roughly chopped and simmered with the sauce, adding some acidity and sweetness.
Spaghetti With Puttanesca Sauce Tips and tricks:
- To make Spaghetti With Puttanesca Sauce, you need to use a large skillet over medium-high heat to sauté the garlic, anchovies, and capers in some olive oil, until the garlic is golden and the anchovies and capers are melted. You need to stir frequently and watch carefully, to prevent the garlic from burning.
Reserve some of the pasta water, about 1/4 cup, to add to the sauce later. The pasta water helps to emulsify the sauce and make it more smooth and glossy.
Spaghetti With Puttanesca Sauce (Literally - Whore Sauce)
Equipment
Ingredients
- Salt to taste
- 3 Tbsp EVOO
- 6 or more cloves garlic lightly smashed and peeled
- 6 or more anchovy fillets
- 28 ounce can whole plum tomatoes
- Freshly ground black pepper to taste
- ½ cup pitted black olives preferably oil-cured
- 2 Tbsp capers
- Crushed red pepper flakes to taste
- 200 g Spaghetti or linguine (dry weight)
- 1 can oil packed tuna
- Chopped fresh parsley oregano, marjoram or basil leaves for garnish, optional
Instructions
- In a pot, bring some water to a boil and add salt. In a skillet over medium-low heat, heat oil with garlic, pepper flakes and anchovies. Stir occasionally until the garlic turns light golden.
- Open the can of tomatoes and squeeze them with a fork or your hands. Transfer them to a skillet and season with salt and pepper. Increase the heat to medium-high and cook, stirring now and then, until the tomatoes are soft and the sauce is thick, about 10-12 minutes. Add the olives and capers, reduce the heat, and let it simmer.
- Follow the directions on the pasta package and cook it until it is al dente, which means tender but not mushy. Stir the pasta occasionally while it cooks. After draining the pasta, toss it with the sauce and one more tablespoon of oil. Add more salt, pepper, or other seasonings if needed. Sprinkle some herbs on top for extra flavor and serve.
Nutrition
Spaghetti With Puttanesca Sauce Pairs well with:
