Pasta Puttanesca

Pasta Puttanesca is indeed a bold and flavorful Italian dish, obviously famous for its savory, tangy sauce. Therefore, it is made with a combination of simple yet robust ingredients. As such, the sauce is typically made with tomatoes, garlic, olives, capers, anchovies, red pepper flakes, and olive oil. It’s often paired with spaghetti, though other pasta shapes can be used. Consequently, the result is a rich, slightly spicy dish that is both comforting and exciting. It has a perfect balance of saltiness from the olives and anchovies, and acidity from the tomatoes.

Generally, the origins of pasta puttanesca are often debated, but it is widely believed to have originated in Naples, Italy. One popular story is that the dish was created by Italian sex workers (or “puttane,” from which the dish gets its name). The need was to make quick, easy meal between clients. The ingredients were inexpensive and long-lasting. This made it an ideal option for a fast meal that could be prepared with what was available in the pantry. Some even claim the dish’s name is a playful reference to its provocative nature, hinting at the dish’s ability to “tempt” with its strong, intense flavors.

A further theory suggests that the dish’s creation was more a result of necessity. Its vibrant combination of tomatoes, anchovies, and capers being the result of a mix of leftover pantry staples. No matter its precise origins, pasta puttanesca has become a beloved classic of Italian cuisine. It is celebrated for its bold flavors and rich history. Its popularity has spread beyond Italy, earning a place in restaurants and kitchens around the world.

Mr. Sam

Pasta Puttanesca

5 from 1 vote

Pasta Puttanesca is a bold and flavorful Italian dish, famous for its savory, tangy sauce made with a combination of simple yet robust ingredients.

Print Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 16 Ounces Angel Hair Pasta Any spaghetti type pasta can be used. I just prefer angel hair.
• 2 Tbl Olive Oil
• 1/2 Cup Red Onion Chopped
• 1 28 Ounce Can Crushed Tomatoes
• 1/2 Cup Chicken Broth
• 1/2 Cup White Wine Preferably Dry
• 1 Tbl Garlic Minced
• 1 Tin Anchovies
• 1 Cup Olives Pitted and assorted varieties. Sliced.
• 12 Whole Basil Leaves
• 3 Tbl Capers
• 1 Tbl Oregano
• 1 Tsp Crushed Red Pepper
• 1/2 Cup Parsley Italian Flat Leaf Preferably
• 1 Tsp Salt
• 1 Tsp Black Pepper
• 3/4 Cup Fresh Arugula
• 1/3 Cup Parmesan Cheese
• 6 ONCES Tomato Paste

Method

 

1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
   
2. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and onion, and sauté until fragrant, about 2 minutes. Add the parsley, olives, capers, anchovy, oregano, salt, black pepper and crushed red pepper to the skillet, and sauté for 2 minutes more.
   
3. Add the tomatoes, tomato paste, chicken broth and wine, and simmer for about 5 minutes. Stir in the arugula and basil, and simmer for 1 minute more, until the greens wilt slightly.
   
4. Turn down the heat and allow to simmer for about 15 minutes.
5. Add pasta into sauce. Use 2 wooden spoons to toss the pasta, still on low heat on the stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add pasta cooking water and toss.
6. Top with parmesan cheese and serve.
   

Notes

Anchovies are an essential ingredient in an otherwise simple sauce It adds depth of flavor.

 

Use good olives in oil, they have better flavor than the ones in brine. Many supermarkets have olive bars in them where you can find a variety of pitted olives in oil.