Spaghetti Puttanesca is a classic Italian pasta dish known for its bold and flavorful sauce. The name “puttanesca” is often associated with the Italian word “puttana,” meaning prostitute, leading to various stories about the dish’s origins. Regardless of its name, Spaghetti Puttanesca is beloved for its savory and robust taste.
Here’s a basic recipe for Spaghetti Puttanesca:
Ingredients:
- 400g (14 oz) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 6-8 anchovy fillets, chopped
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (400g/14 oz) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped anchovies, and red pepper flakes. Sauté for 2-3 minutes until the anchovies dissolve into the oil and the garlic becomes fragrant.
- Add the crushed tomatoes, olives, and capers to the skillet. Stir well and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
- Toss the cooked spaghetti into the skillet with the sauce, ensuring that the pasta is well coated.
- Sprinkle chopped fresh parsley over the top and toss again to combine.
- Serve the Spaghetti Puttanesca hot, optionally garnished with grated Parmesan cheese.
This dish is known for its bold and briny flavor profile, thanks to the anchovies, olives, and capers. Adjust the quantities of these ingredients to suit your taste preferences. Enjoy your delicious and flavorful Spaghetti Puttanesca!
