The spaghetti puttanesca recipe is one of the most classical Italian pasta recipes. It is also very easy and quick to prepare, what makes it an ideal solution for Summer and hot days when you don’t want to stay long in the kitchen.
It is a recipe that you prepare while the water for the spaghetti boils. I prepared it today with fresh tomatoes because I had them at home, otherwise you can use peeled canned tomatoes and have an excellent result the same.
The puttanesca recipe seems to have its origins around 1950-1960, but there are no official recognition for its creator. It is indeed a Southern dish, easily seen by its ingredients, all typical from the Southern Italy’s cuisine.
“Alla Puttanesca” literally means whore’s style spaghetti, and I couldn’t find a reason for this name.
The Super-Italian Spaghetti Puttanesca Recipe
A classical Italian pasta recipe with anchovies and capers
400 gr of spaghetti
4 tbsp of extra virgin olive oil
5 anchovy fillets
1/2 cup of black olives
2 cans (14 ounce each) of peeled tomatoes
2 garlic cloves
1 tbsp of capers
- Put the extra virgin olive oil into a pan and turn on the gas.
- Add the anchovies and minced garlic.
- Stir it and let it cook for a few minutes.
- Add the olives, tomatoes and capers.
- Add salt to taste, considering most ingredients are salty.
- Let it cook for 15 minutes.
- Strain the pasta through a colander and dress with this sauce.
- Add minced parsley and serve.
- Buon appetito!