Teresa's Recipes
Spaghetti Alla Puttanesca
Indulge in the authentic flavors of Italian cuisine with this classic Spaghetti Alla Puttanesca. Full of robust flavors from the Mediterranean, including ripe tomatoes, tangy Kalamata olives, zesty capers, and umami-packed anchovies, it's a pasta dish that's sure to tantalize your taste buds. Originating from Naples, this dish is known for its bold, aromatic, and slightly salty character. The name 'Puttanesca' amusingly translates to 'in the style of the whore' in Italian, as it was reputedly whipped up quickly from pantry staples by ladies of the night in between clients.
Ingredients
- to taste Salt
- to taste Black Pepper
- 1/4 cup, chopped Fresh Parsley
- 1/2 teaspoon Red Pepper Flakes
- 2 tablespoons, drained Capers
- 1/2 cup, pitted and chopped Kalamata Olives
- 1 can (14 oz) Canned Diced Tomatoes
- 4 fillets, chopped Anchovy Fillets
- 3 cloves, minced Garlic
- 3 tablespoon Olive Oil
- 8 ounces Spaghetti
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 410
- Fat: 14g
- Carbs: 58g
- Protein: 14g
- Sodium: 780mg
- Sugar: 5g
Instructions
- In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the cooked spaghetti aside.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovy fillets, cooking for about 2-3 minutes until the anchovies have melted into the oil and the garlic is golden.
- Add the canned diced tomatoes to the skillet along with the chopped olives and capers. Sprinkle in the red pepper flakes. Season with salt and freshly ground black pepper. Let the mixture simmer for about 10 minutes, stirring occasionally.
- Add the cooked spaghetti to the skillet, tossing to coat the pasta with the flavorsome sauce. If the sauce is too thick, add a bit of the reserved pasta water to thin it out. Allow the ingredients to mingle and heat through for an additional 2-3 minutes.
- Remove the skillet from heat and garnish the pasta with the chopped fresh parsley. Serve immediately while hot, and enjoy this slice of Italian culinary history.
Tips
- For an added touch of freshness, consider topping your spaghetti with a few leaves of fresh basil or a sprinkle of lemon zest before serving.
- For a vegetarian version, simply omit the anchovies.