Neapolitan puttanesca is a dish from the mid-20th century whose name has multiple legends, from the Quartieri Spagnoli brothels to Bohemian artists who cooked with what they had in the pantry. The truth is that it combines the most intense flavors of the Mediterranean dispensation: anchovies, capers, olives and tomato. It is the emergency pasta par excellence in Naples.
Italian
Pasta alla Puttanesca
Pasta alla Puttanesca from Italy: traditional recipe step by step, with chef tips and clear timings.
- Italy
- Main course
- Light
- High fiber
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 14 g
- Fiber 4 g
- Carbohydrates 62 g
- Fat 18 g
- Sodium 920 mg
Story behind the dish
Preparation
Pasta alla Puttanesca is a preparation from Italy with easy difficulty. Reserve about 30 minutes in total (10 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of spaghetti.
- Have ready: 400 g whole peeled tomatoes.
- Have ready: 80 g pitted black Gaeta olives.
- Have ready: 30 g of rinsed Pantelleria capers.
- Have ready: 6 anchovy fillets in oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the olive oil in a large frying pan and dissolve the…
Heat the olive oil in a large frying pan and dissolve the anchovies with the sliced garlic and chili over medium-low heat until the anchovies fall apart.
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Add the chopped olives and capers.
Add the chopped olives and capers, sauté for a minute so the flavors integrate. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Add the peeled tomatoes, crushed with a fork.
Add the peeled tomatoes crushed with a fork, season with salt and pepper and cook for 15 minutes over medium heat until you obtain a dense and tasty sauce.
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Cook the spaghetti al dente in salted water
Cook the spaghetti al dente in salted water, drain and reserve a little of the cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Mix the pasta directly in the pan with the sauce
Mix the pasta directly in the pan with the sauce, sauté for a minute, adding cooking water if necessary. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Serve with fresh chopped parsley and a drizzle of raw olive oil.
Serve with fresh chopped parsley and a drizzle of raw olive oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Mild version by reducing chilies and hot spices by half.
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