Spaghetti alla Puttanesca
Spaghetti alla puttanesca is a very popular Italian dish and it literally translates to “whore’s style spaghetti”. There are several colorful legends concerning its origins, one of them is that prostitutes would cook this dish to lure in potential customers.
Anyhow….Spaghetti alla puttanesca is your perfect week night meal, it will take less than 25 minutes to prepare with ingredients you probably already have in your pantry.
This is one of my go-to recipes when I don’t know what to cook or I am pressed for time.
If you don’t like anchovies, don’t worry. They break down in the sauce and you won’t even know they are there. They just add a nice salty flavor without any fishiness.
I used canned tomatoes, feel free to use fresh tomatoes if they are in season. Cut a cross along the bottom of each tomato and blanch them in boiling water for 1 minute. Drain and. when they are cool enough to handle, remove the skin, inner seeds and cut into small cubes.
Traditionally, the puttanesca sauce is served with spaghetti, although it also goes well with penne, bucatini and linguine.
Leftovers can be stored in the fridge in an airtight container for a couple of days.
Open up a bottle of red wine and enjoy!
Spaghetti alla puttanesca can be prepared in less than 25 minutes with ingredients you probably already have in your pantry
- 2 tablespoons extra virgin olive oil
- 1 clove garlic finely chopped
- 4 anchovy fillets drained, rinsed and finely chopped
- ½ teaspoon dried chili flakes or 1 fresh red chili finely chopped
- 50 grams (1/4 cup) pitted black olives chopped
- 1 tablespoon capers rinsed
- 240 grams (8.5 ounces) peeled canned tomatoes or fresh tomatoes
- 200 grams (7 ounces) spaghetti
- fresh parsley finely chopped
Bring a large pot of salty water to a boil.
Chop the canned peeled tomatoes or crashed them with a fork. If you use fresh tomatoes, cut a cross along the bottom of each tomato and blanch them in boiling water for 1 minute. Drain and, when they are cool enough to handle, remove the skin, inner seeds and cut into small cubes.
Over medium heat, warm the extra virgin olive oil in a pan.
Add the garlic and sauté for 1 minute or until it becomes golden.
Add the anchovies, chili and cook for about 3 minutes.
When the anchovies start to “melt”, add the tomatoes, olives, capers and cook for about 10 minutes, stirring occasionally.
In the meantime, cook the spaghetti. Follow the package directions for cooking time.
Put the drained spaghetti in the pan with the sauce and toss for a few minutes.
Sprinkle with chopped parsley before serving.
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