Pasta puttanesca originated in Naples, Italy, my dad's hometown. It's known for its spice and "fiery" taste. Even if you don't care for spicy food, you can still enjoy this dish by modifying it slightly. It's so simple to make and packed with nutrients.
If you love puttanesca as much as I do, I hope this easy recipe will inspire you to make it at home. It's a comforting and romantic dish that will add a little spark to your evening. Perfect for a cozy winter evening, with a fire going and a glass of red wine — followed by a French cheese course and a piece of dark chocolate.
About 2 cups (200 g) spaghetti for a main dish for two people or a small serving before the main dish for four people.
1 tbsp olive oil
1-2 cloves fresh garlic
6-8 anchovies
1/2 tsp crushed red pepper
1 tbsp capers
About 1/3 cup of cured black olives
3/4 cup to 1 cup of homemade tomato sauce or a cup of fresh cherry tomatoes and 1 tsp of tomato paste
1/4 cup of fresh parsley
Drizzleabout a tablespoon of olive oil into a frying pan large enough to hold the cooked pasta. Heat the oil.
Mince the garlic with a knife or garlic press and add it to the pan. The oil should be hot enough to make the garlic sizzle, but do not let it burn. Cook the garlic for about a minute.
Add the anchovies and stir them a few times until they melt (about 2-3 minutes). They will dissolve into the oil.
Add the red pepper flakes and cook for about a minute.
Add the capers and olives and stir to combine.
Add the tomato sauce (or fresh tomatoes) and stir. Reduce the heat to a simmer and let the sauce cook for about 10 minutes.
If you are using fresh tomatoes, cook them until they are soft, and then mash them with a fork — or a potato masher works very well.
Add a teaspoon of tomato paste if you like, to make the sauce richer and thicker.
Cook pasta to just under al dente — about 1 1/2 minutes less than the package recommends. When sampling the pasta, you can test to see if it is cooked al dente. If there is a small amount of white in the center of the pasta and it is firm but not too difficult to chew, it is ready. Reserve a few tablespoons of the pasta water before straining it — you’ll use this for the sauce.
Drain the pasta and add it to the pan with the sauce. Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer. The starch in the pasta water helps to thicken the sauce and allows it cling to the pasta better.
Sprinkle with fresh parsley and serve.
Pasta is always best enjoyed immediately after it’s cooked. When serving both pasta and salad, consider the Italian tradition of eating the salad after the pasta. This way, you can stay seated and enjoy the entire meal without interruption. Plus, eating the salad afterward is said to aid in digestion.
By keeping a few pantry essentials on hand and storing homemade tomato sauce in your freezer, you can have this delicious dish ready in no time.
By keeping a few pantry essentials on hand and storing homemade tomato sauce in your freezer, you can have this delicious dish ready in no time.
Remember, a dish is only as good as its ingredients. For this recipe, quality olives are key. You can learn more about olives here.
