SPAGHETTI ALLA PUTTANESCA

An explosive classic from Naples

Pasta alla Puttanesca is a bold and flavorful dish that embodies the essence of southern Italian cuisine. Originating from the Campania region, specifically Naples, this pasta is known for its strong flavors, and the key to lies in balancing the saltiness of the anchovies and olives with the acidity of the tomatoes, creating a harmonious and robust flavor profile.  

The name "puttanesca" has sparked much curiosity over the years. While some claim it refers to its “improvisational” nature, made with ingredients typically found in any Italian kitchen, others suggest it may have been a quick meal made in the bustling streets of Naples.  

This dish is incredibly easy to prepare and can be whipped up in less than 30 minutes, making it a perfect choice for a quick yet satisfying meal. It is traditionally made with spaghetti, though variations also exist.  

This pasta, like all the Mediterranean diet recipes, offers several various nutritional benefits: anchovies provide an excellent source of omega-3 fatty acids, while olives and olive oil contribute healthy monounsaturated fats.; capers add antioxidants, and tomatoes are rich in vitamin C. It’s naturally low in sugar and offers to those looking for a satisfying yet nutrient-dense meal a lighter option compared to other pasta dishes.  

For another delightful pasta recipe from the excellent Mediterranean diet try Pasta alla Norma.

A little history

The exact origins of Pasta alla Puttanesca are a matter of debate, nevertheless this dish is thought to have emerged in Naples during the mid-20th century, and it is popular opinion that it was invented by resourceful cooks who used ingredients they had on hand to quickly create a delicious meal.  

The name "puttanesca," which roughly translates to "prostitute’s style," has led to colorful interpretations about its origins. Some claim that it was a quick, easy meal made between appointments, while others suggest that its name refers to the "everything-but-the-kitchen-sink" approach to its ingredients.

Whatever its origins, Pasta alla Puttanesca has become a symbol of southern Italian cooking, celebrated for its simplicity, bold flavors, and ability to be made with pantry staples. Today, it is enjoyed not only in Italy but around the world, beloved for its explosive combination of flavors that speak to the heart of Mediterranean cuisine.

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INGREDIENTS👇🏻

• 160g | 5.6oz spaghetti

• 400g | 14.1oz peeled tinned tomatoes

• 100g | 3.5oz black bitter olives

• 30g | 1.1oz capers

• 1 clove of garlic

• 1 anchovy fillet

• Fresh basil leaves

• Coarse sea salt

• Extra virgin olive oil

The recipe step by step

1. Chop the olives making sure to remove all pits. Use a black olive variety that is slightly bitter and full of flavor, as this is the main ingredient of the recipe
   

2. Rinse the capers under the faucet, and squash the garlic clove
   

3. Add the garlic to a pan with extra virgin olive oil and let it sizzle for a minute or two with the anchovy fillet
   

4. Then add the capers and chopped olives, stir thoroughly and sizzle on low heat for about 3 minutes

   
   

5. Remove the garlic clove and add the peeled tinned tomatoes to the pan, squash them gently with a fork [if you are using a big type of tinned tomatoes, gently crash them by hand in a bowl before adding them to the pan]
   

6. Stir thoroughly, add some fresh basil leaves and cook for 15 minutes on low heat
   

7. Bring the water to a boil, add coarse sea salt and the spaghetti to the pot, cook until very ‘al dente’

   
   

8. Then drain and move the spaghetti into the sauce pan; finish the cooking by sautéing with the sauce and a splash of cooking water [add more water if the sauce starts sticking to the pan before the pasta is fully cooked!]Plate with more fresh basil…then enjoy! 😋