Spaghetti Puttanesca

Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, olives, capers, and garlic, in addition to pasta.

The original recipe from Naples, the capital of Campania, does not include anchovies.

That version with anchovies comes from Lazio where they replace the oregano with parsley and anchovies and sometimes use green instead of black olives. Both recipes are simple to make and very tasty.

However, both versions use capers.

Interesting thing to know:

Spaghetti alla Puttanesca in Italian literally means prostitute’s spaghetti! ‘Puttana’ in Italian means prostitute or whore! 

Note:

Tbsp = tbsp

Chopped = chopped or cut into ½ cm pieces.

METHOD:

1. Start by boiling the water in a large pot and add ½ tbsp of salt.
2. Next, add the dry spaghetti into the pot. Let it cook for 9 minutes or for the time stated on the instruction on the packaging until al dente.
3. In the meantime, heat up the olive oil in a pan.
4. Add the anchovy fillets to the pan.
5. Mix and mash the fillets and sauté on a low to medium heat for 1 minute.
6. And then add the garlic and capers and sauté for 2 minutes.
7. After that, add the black olives, green olives, and cherry tomatoes. Add some pasta water and simmer for 1 minute.
8. Pour in the passata and simmer for 1 minute.
9. Set the flame at a low flame and add the pasta (cooked al dente). Stir and mix the sauce so that it will coat all the pasta. Cook for another 1 minute.
10. Switch off the flame, remove the pan from the stove.
11. Serve up the pasta on a flat plate.
12. Finally, add the parsley and sprinkle some grated cheese, black pepper, and chilli flakes on top of the pasta.

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Cuisine inspiration: Italian.

Servings: 1 to 2.

INGREDIENTS:

2 tbsp extra virgin olive oil.

3 cloves garlic sliced thinly.

2 anchovy fillets. The anchovy fillets are salt cured and packed in olive oil in a can or jar.

100 g passata (stewed tomatoes) or 100 g diced tomatoes.

6 black pitted olives.

6 green pitted olives.

4 cherry tomatoes.

3 tbsp capers. Rinse before using.

½ tbsp salt.

100 g to 125 g spaghetti.

¼ tbsp black pepper.

¼ tbsp red pepper flakes

Grated cheese.

Chopped parsley, for garnishing.