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    Traditional 1950 Spaghetti Puttanesca Recipe

    Recipes > Italian Recipes > Italian First Course Recipes


     

    Traditional 1950 Spaghetti Puttanesca Recipe
    Photo: Uncut Recipes

     

     

     

    TRADITIONAL ITALIAN RECIPE: There are many many versions of this recipe, older ones, from the 19th century, include the same exact ingredients under different names.

    The basic recipe is all about the sauce alone, but traditionally this dish is always served with spaghetti. Garlic and Anchovies (omitted in the Neapolitan version) are sautéed in olive oil. The final touch of Spaghetti Puttanesca Parsley.

     

     

     



    Skill Level: Skill Level Time: 30 Minutes
    Price: Price Serves: 4 People


     

     

     

    Ingredients:





      Conversions


    • Metric:

       

       

       

      800g Peeled Tomatoes

      320g Spaghetti

      100g Gaeta Olives

      30g Extra Virgin Olive Oil

      25g Anchovies in Oil

      10g Salted Capers

      1 Small Bunch Parsley
      ( chopped )

      3 cloves Garlic

      2 Dried Chili Pepper

      Salt
      ( to taste )




    • Imperial:

       

       

       

      1.76lb Peeled Tomatoes

      11.28oz Spaghetti

      3.52oz Gaeta Olives

      1.05oz Extra Virgin Olive Oil

      0.88oz Anchovies in Oil

      0.35oz Salted Capers

      1 Small Bunch Parsley
      ( chopped )

      3 cloves Garlic

      2 Dried Chili Pepper

      Salt
      ( to taste )




    • Cups:

       

       

       

      3.2 cups Peeled Tomatoes

      About 1.5 cups Spaghetti

      0.5 cup Gaeta Olives

      2.5 tablespoons Extra Virgin Olive Oil

      About 5 Anchovies in Oil

      2 teaspoons Salted Capers

      1 Small Bunch Parsley
      ( chopped )

      3 cloves Garlic

      2 Dried Chili Pepper

      Salt
      ( to taste )




     

     

     

    Directions:


     

    01 - Wash the capers under running water to remove the excess salt.

    02 - Dry and chop the capers. Set aside.






    03 - Using a knife, crush the Olives. Set aside.

    04 - Peel and crush the Garlic cloves.Set aside.

    05 - Chop the Dried Chili Peppers.

    06 - Wash, dry and chop the Parsley. Set aside.






    07 - Boil a pot full of salted water.



    08 - In a large frying pan, heat the Oil and sauté Garlic cloves, chopped dried Chilli Pepper, Capers and the Anchovies. Cook everything over medium heat for 5 minutes or until brownish and the Anchovies have melted and the aroma is released. Stir often.

    09a - Now, add the Tomatoes, and cook for an extra 10 minutes over medium heat, stirring often.

    09b - At this point the water (STEP 7) should be boiling and ready. You can start cooking the Spaghetti (al dente).






    10 - When the sauce is ready, remove the Garlic and add the Olives. Cook for 3 minutes.

    11 - Turn off the heat and sprinkle the fresh Parsley to the sauce.



    12 - When the Pasta is al dente, drain and sauté for a minute inside the Sauce. Serve hot.







    Notes:


     

    - We advice not to freeze this pasta.

    - You can freeze the Sauce for up to 1 week.

    - If there is left over, store it in the fridge and cover with cling film.

    - For best result use the Oil from the Anchovies instead of the Extra Virgin Olive Oil.





    NUTRITIONAL VALUE:



    Per Serving:


    Calories 470kcal
    Total Fat 14 (20%)
    Saturated Fat 2.9g (14%)
    Polyunsaturated Fat -
    Monounsaturated Fat -
    Trans Fat -
    Cholesterol 7mg (3%)
    Sodium 396mg (13%)
    Potassium -
    Total Carbohydrate 72.5mg (30%)
    Dietary Fiber -
    Sugars 8.7g
    Protein 13.4g (25%)

    Vitamin A -
    Vitamin C -
    Calcium -
    Iron -



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    Italian Traditional 1950 Spaghetti Puttanesca Recipe



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    18 Reviews

    Arianne
    June 28, 2022

    First time I tried puttanesca and I'm impressed. It's incredibly tasty. I always passed to it and now I regret.




    Marc
    June 26, 2022

    Amazing sauce. I used more anchovies and olives in mine.




    Daniel
    June 26, 2022

    This is my first time reviewing a recipe. This recipe is delicious. I used the oil from the Anchovies as notes adviced. Incredible.




    Jordana
    June 23, 2022

    This is a great recipe. Thank you for sharing.




    Remi
    June 22, 2022

    Loved this so much. I twisted it a little the second time I made it with a couple of slices of bacon, I don't know why, and it was still a success.




    Gilbert
    June 20, 2022

    I think this will be made every month in my family. fantastic.




    Beck
    June 20 2022

    This was the best recipe I've ever tried.




    Molly
    June 17, 2022

    YUMMMMMMMMY!




    Connie
    June 14, 2022

    Delicious and easy.




    Christy
    June 13, 2022

    Many years ago I travelled to Italy and tried Spaghetti Puttanesca and fell in love with it. I tried to make it here at home by myself but I've never been able to reproduce that flavour. This recipe is the closest I went. Thank you so much for the recipe. 5 stars from me.




    Loren
    June 11, 2022

    Quick and easy.




    Lacey
    June 11, 20221

    Made this today. Everyone asked for more.




    Maria
    June 05, 2022

    OMG this pasta was delicious!




    Amilie
    June 03, 2022

    One of the best pasta I've ever attempted to make. Terrific pasta.




    Sonnie
    June 03, 2022

    I'm glad to read you know the anchovy oil trick. I've read many recipes and very few suggest that I don't know why. Thank you!




    Ivor
    June 03, 2022

    If you use top ingredients this is probably the best italian dish. To eat with a glass of italian red wine of course.




    Jocelyn
    June 03, 2022

    I've never made anything so tasty in my whole life.




    Colleen
    June 03, 2022

    This is such an amazing dish. Highly reccomend it!










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