Spaghetti alla Putanesca

Spaghetti alla Putanesca Recipe from Italy | Ingredients: olive oil, plum tomatoes, olives, capers, anchovy, habanero pepper, spaghetti, Parmesan cheese

Region / culture: Italy | Servings: 4

Introduction

Spaghetti alla Puttanesca is a classic Italian pasta dish known for its bold and flavorful sauce. This dish is a favorite among many due to its simplicity and delicious taste. The combination of tomatoes, olives, capers, and anchovies creates a savory and tangy sauce that pairs perfectly with spaghetti.

History

Spaghetti alla Puttanesca originated in Naples, Italy in the mid-20th century. The name "Puttanesca" is said to come from the Italian word "puttana," which means prostitute. Legend has it that this dish was created by the ladies of the night who needed a quick and easy meal to prepare between clients. Despite its controversial name, Spaghetti alla Puttanesca has become a beloved classic in Italian cuisine.

Ingredients

olive oil
1 small onion, sliced thin
1 can plum tomatoes
12 olives, pitted and cut in pieces
1 tbsp capers
25 g mushrooms
1 anchovy, minced
1 slice of habanero pepper
salt
pepper
oregano
1 lb (454 g) spaghetti
parmesan cheese

How to prepare

In a large skillet, heat the oil and add the onion.
Sauté the onion until it turns golden.
Add the tomatoes and let them cook for a few minutes.
Add the remaining ingredients and cook until they are done.
Cook the spaghetti until it is al dente.
Drain the spaghetti and transfer it to a large serving bowl.
Toss the spaghetti with the sauce.
Serve the dish and sprinkle grated Parmesan on top.

Variations

Add a handful of cherry tomatoes for extra freshness.
Substitute black olives for green olives for a different flavor profile.
Use whole wheat spaghetti for a healthier twist.

Cooking Tips & Tricks

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

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

- Use high-quality ingredients for the best flavor.

- Don't skip the anchovies, as they add a depth of flavor to the sauce.

Serving Suggestions

Serve Spaghetti alla Puttanesca with a side of garlic bread and a fresh green salad for a complete meal.

Cooking Techniques

Sauté the onions until they are caramelized for added sweetness.

- Simmer the sauce on low heat to allow the flavors to meld together.

- Toss the spaghetti with the sauce just before serving to ensure it is well coated.

Ingredient Substitutions

Use canned diced tomatoes if you prefer a chunkier sauce.

- Replace anchovies with a splash of fish sauce for a similar umami flavor.

- Swap Parmesan cheese for Pecorino Romano for a sharper taste.

Make Ahead Tips

Prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Cook the spaghetti just before serving for the best texture.

Presentation Ideas

Garnish the dish with fresh basil leaves or a sprinkle of red pepper flakes for a pop of color.

Pairing Recommendations

Pair Spaghetti alla Puttanesca with a glass of Chianti or Pinot Grigio for a classic Italian meal experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of Spaghetti alla Puttanesca contains approximately 400 calories.

Carbohydrates

Spaghetti alla Puttanesca is a carbohydrate-rich dish due to the pasta. One serving typically contains around 60 grams of carbohydrates.

Fats

The olive oil and Parmesan cheese in this dish contribute to the fat content. One serving of Spaghetti alla Puttanesca contains approximately 10 grams of fat.

Proteins

Anchovies are a good source of protein in this dish. One serving of Spaghetti alla Puttanesca provides around 15 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the tomatoes and olives. It also contains iron, calcium, and potassium.

Alergens

This recipe contains gluten from the spaghetti and fish from the anchovies. It may also contain dairy if Parmesan cheese is used.

Summary

Spaghetti alla 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

Spaghetti alla Puttanesca is a delicious and easy-to-make pasta dish that is perfect for a quick weeknight dinner. With its bold flavors and simple preparation, it is sure to become a favorite in your recipe repertoire. Enjoy this classic Italian dish with family and friends for a satisfying meal that is both comforting and flavorful.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Spaghetti alla Puttanesca. I remember it was a warm summer day, the sun shining brightly through the kitchen window as I sat at the table flipping through an old cookbook that had been passed down to me from my own grandmother. The pages were worn and yellowed with age, but they were filled with the most delicious recipes from all over the world.

As I turned the pages, a particular recipe caught my eye. Spaghetti alla Puttanesca. The name intrigued me, and as I read through the ingredients and instructions, I knew I had to try it. The recipe called for anchovies, capers, olives, and tomatoes, all simmered together to create a rich and flavorful sauce that would coat the pasta perfectly.

I had never heard of this dish before, but something about it spoke to me. It reminded me of the time I spent in Italy during my youth, where I had fallen in love with the country's vibrant culture and delicious cuisine. I had learned so much about cooking from the Italian women I had met there, and I knew that this recipe would be a perfect way to honor their traditions.

I set about gathering the ingredients for the Spaghetti alla Puttanesca, carefully selecting the best quality anchovies, capers, and olives I could find. I diced fresh tomatoes and minced garlic, the aromas filling the kitchen with a tantalizing scent that made my mouth water in anticipation.

As I cooked the sauce, I couldn't help but think back on all the different recipes I had learned over the years. From my own mother, who taught me to make the most delicious apple pie, to the French chef I had studied under in Paris, who had shown me the art of creating perfect soufflés. Each recipe held a special place in my heart, a memory of a time and a place that had shaped me into the cook I was today.

The sauce bubbled and simmered on the stove, the flavors melding together to create a complex and intense taste that promised to be truly unforgettable. I boiled the spaghetti until it was al dente, then tossed it with the sauce, the briny olives and capers adding a burst of flavor to each bite.

As I sat down at the table to eat, I closed my eyes and took a bite of the Spaghetti alla Puttanesca. The flavors exploded in my mouth, a symphony of salty, tangy, and sweet that danced across my taste buds in perfect harmony. I couldn't help but smile as I savored each mouthful, grateful for the opportunity to learn and create in the kitchen.

And so, that is the story of how I learned to make Spaghetti alla Puttanesca. A recipe that has become a staple in my kitchen, a reminder of the passion and dedication that I bring to every dish I create. I am forever grateful for the people and places that have inspired me along the way, and I can only hope that my own recipes will one day bring joy and satisfaction to others as well. Buon appetito!