Pasta Puttanesca from Uruguay

Introduction

History

Pasta Puttanesca is believed to have originated in Naples, Italy. The name "Puttanesca" is said to come from the Italian word "puttana," which means prostitute. Some say the dish was created by prostitutes who needed a quick and easy meal to prepare between clients. Others believe it was named for its bold and spicy flavors, which are said to be as fiery as a prostitute's temper.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the spaghetti al dente to ensure the perfect texture.

- Don't be afraid to adjust the amount of capers, anchovies, olives, and basil to suit your taste preferences.

- For a vegetarian version, simply omit the anchovies and add extra olives for a salty kick.

Serving Suggestions

Serve Pasta Puttanesca with a side salad and a glass of red wine for a complete meal.

Cooking Techniques

Be sure to cook the spaghetti in a large pot of salted water for the best results.

- Saute the onions until they are soft and translucent before adding the other ingredients.

Ingredient Substitutions

Use kalamata olives instead of black olives for a different flavor profile.

- Substitute parsley for basil if desired.

Make Ahead Tips

Pasta Puttanesca can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish Pasta Puttanesca with fresh basil leaves and a sprinkle of grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Pasta Puttanesca pairs well with a crisp white wine or a light red wine such as Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove until heated through.

Nutrition Information

Calories per serving

One serving of Pasta Puttanesca contains approximately 350 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the spaghetti and olives. One serving of Pasta Puttanesca contains approximately 45 grams of carbohydrates.

Fats

The fats in this dish come from the olive oil, anchovies, and olives. One serving of Pasta Puttanesca contains approximately 15 grams of fat.

Proteins

The proteins in this dish come from the anchovies. One serving of Pasta Puttanesca contains approximately 10 grams of protein.

Vitamins and minerals

Pasta Puttanesca is a good source of vitamin A, vitamin C, and iron. The olives and capers also provide a healthy dose of antioxidants.

Alergens

This dish contains gluten from the spaghetti and fish from the anchovies. It may not be suitable for those with gluten or fish allergies.

Summary

Pasta Puttanesca is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying meal option.

Summary

Pasta Puttanesca is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its bold flavors and simple ingredients, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer afternoon in Uruguay, and I was visiting a friend of mine who lived in a quaint little village by the sea. As soon as I walked into her kitchen, I was hit with the most intoxicating aroma - garlic, olives, capers, and tomatoes all mingling together in a harmonious dance of flavors.

My friend, Maria, was busy at the stove, stirring a pot of bubbling tomato sauce. I couldn't help but ask her what she was making, and she smiled and replied, "Pasta Puttanesca." I had never heard of it before, but as soon as she described the ingredients and the process of making it, I knew I had to learn how to make it myself.

Maria graciously invited me to stay for dinner that evening, and as we sat down to eat, I took my first bite of Pasta Puttanesca. It was a symphony of flavors - the brininess of the olives and capers, the slight heat from the chili flakes, and the sweetness of the tomatoes all coming together in perfect harmony. I was hooked.

After dinner, Maria taught me how to make the dish from scratch. She showed me how to sauté garlic and anchovies in olive oil until they melted into a fragrant paste, then add in the tomatoes, olives, capers, and chili flakes. She explained that the dish was traditionally made by Italian prostitutes in Naples, who would whip it up quickly between clients - hence the name, Pasta Puttanesca.

As we cooked together, Maria shared stories of her own grandmother, who had passed down the recipe to her. She told me about how her grandmother would make Pasta Puttanesca for special occasions, and how it always brought the family together around the dinner table.

I left Maria's house that evening with a full belly and a heart full of gratitude. Not only had I discovered a new favorite dish, but I had also gained a new friend in Maria. Over the years, I would make Pasta Puttanesca for my own family and friends, each time thinking back to that warm summer evening in Uruguay when I first learned the recipe from Maria.

Now, whenever I make Pasta Puttanesca, I can't help but smile and think of Maria and her grandmother. Their love and passion for cooking have inspired me to continue exploring new recipes and sharing them with others. And while I may never be able to replicate the exact magic of that first taste of Pasta Puttanesca in Uruguay, I know that every time I make it, I am honoring the tradition and legacy of those who came before me.

Categories

| Anchovy Recipes | Basil Recipes | Black Olive Recipes | Caper Recipes | Pasta Recipes | Spaghetti Recipes | Uruguayan Appetizers | Uruguayan Recipes |

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