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Pasta alla Puttanesca
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 1/4 cup of extra virgin olive oil
- 4 cloves of garlic, minced
- 6 anchovy fillets, chopped
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of pitted Kalamata olives, chopped
- 1/4 cup of capers, drained
- 1 can (28 ounces) of crushed tomatoes
- 1/4 cup of fresh parsley, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat.
- Add 4 cloves of minced garlic, 6 chopped anchovy fillets, and 1/2 teaspoon of red pepper flakes to the skillet. Cook for 2-3 minutes, stirring occasionally.
- Stir in 1/2 cup of chopped Kalamata olives, 1/4 cup of drained capers, and the can of crushed tomatoes. Simmer for 5-7 minutes, stirring occasionally.
- Add the cooked spaghetti to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes to heat through.
- Season with salt and black pepper to taste. Sprinkle with 1/4 cup of chopped fresh parsley.
- Serve the Pasta alla Puttanesca with grated Parmesan cheese on top. Enjoy!
Pasta alla Puttanesca is a classic Italian dish with a colorful history. Legend has it that this flavorful pasta was created by the "ladies of the night" in Naples, who needed a quick and easy dish between clients. The sauce is a piquant combination of tomatoes, olives, capers, garlic, and anchovies, creating a bold and savory flavor profile. Some say it was invented at the Rangio Feltrinelli in Ischia, while others credit Lazio's L'Antica Trattoria. Today, the best versions of this dish can be found in the coastal regions of Southern Italy, where the freshest ingredients are used to create the perfect balance of flavors. The key to a great Pasta alla Puttanesca lies in the quality of the ingredients, especially the briny capers and olives, and the careful balance of the salty and tangy flavors. For a twist, some chefs add a touch of chili flakes for a spicy kick. Whether enjoyed in a rustic trattoria or a fine dining establishment, Pasta alla Puttanesca is a dish that captures the essence of Italian cuisine.
30 min
4
400 calories
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