- 45 minutes
- For people
- 1.4 € / person
- 313kcal per 100g.
How to make spaghetti a la puttanesca or spaghetti alla puttanesca.
The pasta recipes Italian have come to the blog to stay and to fashion one of the best cuisines in the world.
When I tried spaghetti a la putanesca or spaghetti alla puttanesca I thought, how such a simple thing could be so tasty … yes, a recipe to fall in love.
It is a simple traditional dish to prepare, inexpensive and very tasty. At first the mixture of the ingredients that the sauce carries seem strange, strange, but they combine perfectly. A sauce with so much personality and with such intensity that it turns out to be a delicious mixture, it has no buts.
Its origin is peculiar, they say that the name has to do with the lifestyle of prostitutes in Rome or Naples. That if anchovies in brine was the only thing that remained on the market when they arrived, because they had stayed up late, that if anchovies were the payment of the sailors for their services, … Although I keep the most widespread theory of quoting ” spaghetti alla puttanesca ” it would be something like saying pasta “ with any p. thing ”.
To accompany this sauce we are going to use a quality pasta, a long Garofalo pasta, the Spaguetti that are made with durum wheat semolina with a rough surface that helps to grip the puttanesca sauce well. They are perfect for this type of Italian recipe.
It is certainly a simple and quick dish to make, but delicious. Do not stop trying it and you will tell me …
Preparation of spaghetti alla puttanesca
- In a saucepan, heat a drizzle of extra virgin olive oil. Add the garlic, which we have previously chopped, and begin to brown over low heat.
- Add the chopped parsley and herbs to the casserole and sauté for a few seconds. Add the capers, the chopped black olives and the anchovies with their oil. We continue to braise for 1 or 2 minutes.
- When the garlic begins to brown, add a pinch of ground chilli and the peeled tomatoes. Cook the sauce over low heat for 30 minutes and reserve.
Pasta preparation and final presentation
- The first step is to have the sauce ready before the pasta touches the water. The sauce should always wait for the pasta and not the other way around.
- We heat in a saucepan a liter of water for every 100 g of pasta, the recommended measure per person except if we are passionate about spaghetti at home.
- These proportions, which are normally indicated on the packaging, help the paste not stick together.
- When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons for every 500 grams of pasta.
- Then we add the pasta, always all together. Stir with a wooden spoon so that the spaghetti do not stick and are loose.
- On the back of the pasta package comes the cooking time, we must be guided by these instructions because for each type it is different, in this case it is 10 minutes.
- So we will get what is called pasta “al dente” or at its right point, that is, it does not pass, although a great tip is to try it almost at the end just in case the package deceives us.
- Once the time has elapsed, drain the pasta immediately.
- We add the freshly made spaghetti to the puttanesca sauce and mix everything with a spoon so that the flavors come together.
Spaghetti puttanesca! Easy, fast, and with few ingredients. Who gets over it? Go for it!
As always, at the end of the entry you have the photos of the step by step. Do not miss any detail of this recipe for spaghetti puttanesca .