Spaghetti Puttanesca Recipe

Photo: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: Spaghetti Puttanesca ( in italy known as Spaghetti ALLA Puttanesca ), literally "spaghetti at the whore style or in the garbage style" is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century.

 

The Spaghetti Puttanesca Recipe has some very typical ingredients widely used in Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.

 

No-one know exactly who invented this recipe / dish, but various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions "Spaghetti Puttanesca come li fanno a Siracusa (Spaghetti Puttanesca as they make it in Syracuse)".

 

The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers.

 

The 1971 edition of the Cucchiaio d’argento (The Silver Spoon), one of Italy's most prominent cookbooks, has no recipe with this name, but two which are similar: The Neapolitan spaghetti alla partenopea, is made with anchovies and generous quantities of oregano; while spaghetti alla siciliana is distinguished by the addition of green peppers. Still again there is a Sicilian style popular around Palermo that includes olives, anchovies and raisins.

 

The sauce alone, Puttanesca Sauce, is called in italian 'Sugo alla Puttanesca'.

 

There are many recipes for this famouse dish, so the puttanesca recipe may differ according to preferences; for instance the Neapolitan Puttanesca Recipe is without anchovies, unlike the popular in Lazio Puttanesca Recipe, where chili peppers are sometimes added. In most cases, however, the Pussanesca sauce is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic).

 

Traditionally, the puttanesca sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.

 

Chopped garlic and anchovies (omitted in the Neapolitan Puttanesca recipe ) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and pours it over spaghetti cooked al dente. The final touch is a topping of parsley.

 

 

 

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

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Boil some salted water.

 

02 - Heat the Oil in the Pan and cook on alo flame add the Anchovies ( chopped ), Chili Pepper and Garlic ( chopped ) for a couple of minutes. Do not burn.

 

03 - Add the Capers ( gently sqeezed ), and the olives cut into circles and cook for another couple of minutes.

 

04 - Put the Spaghetti to boil.

 

05 - Pour in the Tomato sauce in the pan, together with 1 tablespoon of Parsley. Let everything cook for 10 minutes, adding a little bit of water if the sauce results too dry.

 

06 - Drain the Spaghetti and add mix them with the sauce, together with the remaining Parsley. Serve.

 

 

 

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Written by: Uncut Recipes

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