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Spaghetti alla Puttanesca

Ah, Spaghetti alla Puttanesca—a dish with a bold personality, just like its flavors! This classic Neapolitan pasta is known for its robust, salty, and slightly spicy sauce made with tomatoes, olives, capers, garlic, and anchovies. The name "Puttanesca" is said to come from the Italian word "puttana," but don’t be misled by its cheeky origin! It’s a dish born in the bustling streets of Naples, where quick, flavorful meals are a must. The ingredients are simple pantry staples, making it a beloved choice for those looking to create a delicious meal without much fuss. Each bite is an explosion of Mediterranean flavors, a testament to the bold and lively spirit of Southern Italy

Spaghetti alla Puttanesca
Ingredients

  • Spaghetti: 400 grams (14 ounces)

  • Olive Oil: 3 tablespoons

  • Garlic: 3 cloves, thinly sliced

  • Anchovy Fillets: 5, chopped

  • Crushed Red Pepper Flakes: 1/2 teaspoon (optional, for a bit of spice)

  • Canned Whole Tomatoes: 400 grams (14 ounces), crushed by hand

  • Kalamata Olives: 100 grams (3.5 ounces), pitted and roughly chopped

  • Capers: 2 tablespoons, rinsed

  • Fresh Parsley: A handful, chopped

  • Salt and Black Pepper: To taste

Step by Step Recipe

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve about 1 cup of pasta water before draining.

  2. Prepare the Sauce Base: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant and golden. Be careful not to burn the garlic; you want it to flavor the oil beautifully.

  3. Add the Anchovies and Spice: Stir in the chopped anchovy fillets and crushed red pepper flakes. Cook, stirring constantly, for about 2 minutes until the anchovies have melted into the oil, creating a savory, aromatic base.

  4. Incorporate Tomatoes, Olives, and Capers: Add the crushed tomatoes to the skillet, along with the chopped olives and rinsed capers. Stir everything together and bring the sauce to a simmer. Allow it to cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. Season with salt and black pepper to taste.

  5. Combine Pasta and Sauce: Add the drained spaghetti directly into the skillet with the puttanesca sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up and help the sauce cling to the spaghetti.

  6. Finish and Serve: Stir in the fresh chopped parsley for a burst of color and freshness. Serve immediately, garnishing with an extra drizzle of olive oil and a sprinkle of fresh parsley for a vibrant finish.


Wine Pairing

For Spaghetti alla Puttanesca, you want a wine that can stand up to the strong, salty flavors of the dish. A Chianti or Montepulciano d'Abruzzo is a perfect match—these Italian reds have enough acidity and fruitiness to balance the salty anchovies and olives, while their tannins complement the savory, tomato-based sauce. For white wine lovers, a Vermentino from Sardinia or a Fiano from Campania provides a crisp and refreshing contrast to the bold flavors.

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