Puttanesca Sauce over Spaghetti

Puttanesca Sauce over Spaghetti Recipe - Vegetarian Italian Food

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

Puttanesca sauce is a classic Italian pasta sauce known for its bold and flavorful ingredients. This sauce is typically made with tomatoes, olives, capers, garlic, and red pepper flakes, creating a savory and slightly spicy flavor profile. It is commonly served over spaghetti or other long pasta noodles.

History

The origins of Puttanesca sauce are a bit murky, with several theories about how it got its name. Some believe that the sauce was created by Italian prostitutes, or "puttanas," who needed a quick and easy dish to prepare between clients. Others suggest that the sauce was named for its bold and spicy flavors, which were said to be as fiery as a prostitute's temper. Regardless of its origins, Puttanesca sauce has become a beloved staple in Italian cuisine.

Ingredients

0.25 cup extra virgin olive oil
3 cloves garlic, minced
35 oz (992 g) can Italian plum tomatoes (reserve juice), roughly chopped
1 tbsp capers, well rinsed
0.67 cup oil-cured black olives, pitted and roughly chopped
0.5 tsp hot red pepper flakes
1 tsp dried basil
1 tsp dried oregano
1 tsp freshly ground black pepper
1 tsp salt
1 lb (454 g) spaghetti
2 tbsp minced flat leaf parsley, leaves stripped from stems

How to prepare

Heat oil in a heavy nonreactive pan over medium heat.
Add garlic and stir.
Remove from heat and allow the hot oil to turn the garlic to pale gold (approximately 10 minutes).
Stir in tomatoes, capers, pepper flakes, basil, oregano, and black pepper.
Return to medium-low heat and simmer for 10 minutes.
Reduce heat to very low.
Cook pasta in rapidly boiling salted water until al dente.
Drain well.
Toss pasta with sauce, then sprinkle on fresh parsley and serve.

Variations

Add anchovies for a more traditional flavor.
Use whole wheat or gluten-free pasta for a healthier option.
Add a splash of red wine for depth of flavor.

Cooking Tips & Tricks

Be sure to rinse the capers well before adding them to the sauce, as they can be quite salty.

- Adjust the amount of red pepper flakes to suit your spice preference.

- For a richer flavor, use high-quality extra virgin olive oil.

- Don't overcook the garlic, as it can become bitter. Aim for a pale gold color when sautéing.

Serving Suggestions

Serve the Puttanesca sauce over cooked spaghetti and garnish with freshly chopped parsley. Pair with a side salad and crusty bread for a complete meal.

Cooking Techniques

Be sure to simmer the sauce on low heat to allow the flavors to meld together.

- Cook the pasta al dente to ensure a perfect texture.

Ingredient Substitutions

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

- Substitute fresh basil and oregano for dried herbs for a more vibrant taste.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- Cook the pasta just before serving for the best texture.

Presentation Ideas

Serve the Puttanesca sauce in a large serving bowl with a sprinkle of fresh parsley on top. - Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes for a pop of color.

Pairing Recommendations

Pair with a light and crisp white wine like Pinot Grigio or Sauvignon Blanc.

- Serve with a side of garlic bread or bruschetta for a complete meal.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

- Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Spaghetti: Approximately 75g of carbohydrates per serving

Fats

- Olive oil: Approximately 14g of fat per serving

- Olives: Approximately 6g of fat per serving

Proteins

- Capers: Approximately 1g of protein per serving

Vitamins and minerals

Tomatoes: Rich in vitamin C and potassium

- Olives: Good source of iron and vitamin E

Alergens

Contains gluten from spaghetti

Summary

Puttanesca sauce is a flavorful and satisfying dish that is relatively low in calories and high in essential nutrients like vitamins and minerals.

Summary

Puttanesca sauce is a delicious and easy-to-make pasta dish that is perfect for a quick weeknight meal. With its bold flavors and simple ingredients, this sauce is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. I had been visiting my friend Maria, who lived in a quaint little village in Italy. As I sat in her cozy kitchen, she began to prepare dinner for us. The aroma of garlic and tomatoes filled the air, and I could not help but ask her what she was making. Maria smiled and told me she was making Puttanesca Sauce over Spaghetti.

I had never heard of Puttanesca Sauce before, but Maria assured me that it was a classic Italian dish that was both delicious and easy to make. She explained that the sauce was made with tomatoes, olives, capers, garlic, and anchovies, which gave it a rich and savory flavor. I watched in awe as she effortlessly whipped up the sauce, adding a pinch of this and a dash of that, all without measuring a single ingredient.

As we sat down to enjoy our meal, I took my first bite of the Puttanesca Sauce over Spaghetti. The flavors exploded in my mouth, and I knew right then and there that I had to learn how to make this dish for myself. Maria laughed at my enthusiasm and promised to teach me her secret recipe.

Over the next few days, Maria patiently guided me through the steps of making Puttanesca Sauce. She showed me how to sauté the garlic in olive oil until it was fragrant, then add the anchovies and let them melt into the sauce. Next came the tomatoes, olives, and capers, which simmered together until they formed a thick and luscious sauce.

As I stirred the pot, Maria shared with me the history of Puttanesca Sauce. She told me that the dish originated in Naples, where it was created by the city's famous "ladies of the night" who needed a quick and hearty meal between clients. The sauce was named after them, with "puttanesca" being a term that loosely translates to "in the style of a prostitute."

I was fascinated by the story behind the dish, and it made me appreciate the recipe even more. I felt a connection to the women who had created this flavorful sauce out of necessity, and I vowed to honor their legacy by perfecting my own version of Puttanesca Sauce.

After several more rounds of practice, I finally felt confident enough to make the dish on my own. I gathered all the ingredients and set to work in my own kitchen, just as Maria had shown me. The garlic sizzled in the pan, the anchovies melted into the sauce, and the tomatoes, olives, and capers melded together to create a symphony of flavors.

As I twirled the spaghetti in the sauce and took my first bite, I closed my eyes and savored the taste. It was as if I had been transported back to Maria's kitchen in Italy, surrounded by the warmth and love of a dear friend. I knew in that moment that this recipe would become a staple in my repertoire, a reminder of the bonds that food can create between people.

And so, whenever I make Puttanesca Sauce over Spaghetti, I think of Maria and the lessons she taught me. I remember the joy of discovering a new recipe, the thrill of mastering a dish, and the satisfaction of sharing it with others. In every bite, I taste the history and tradition that have been passed down through generations, and I am grateful for the gift of cooking that has enriched my life in more ways than I can count.