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Pasta alla Puttanesca - Authentic Italian Recipe from Campania

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    ChefPandas
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🍝 About This Dish

Pasta alla Puttanesca is a beloved Italian pasta dish that originated in the region of Campania. Legend has it that this flavorful and robust dish was created by the "ladies of the night" in Naples, who needed a quick and easy meal between clients. The name "Puttanesca" actually comes from the Italian word "puttana," which means prostitute in English. Despite its controversial name, Pasta alla Puttanesca has become a staple in Italian cuisine, known for its bold flavors and simplicity.

🌿 Ingredients Overview

  • Italian Ingredients:
    • Pasta: Spaghetti or penne
    • Pomodoro: Canned tomatoes
    • Acciughe: Anchovies
    • Capperi: Capers
    • Olive nere: Black olives
    • Peperoncino: Red pepper flakes
    • Aglio: Garlic
    • Olio d'oliva: Olive oil
  • English Ingredients:
    • Pasta: Spaghetti or penne
    • Tomatoes: Canned tomatoes
    • Anchovies
    • Capers
    • Black olives
    • Red pepper flakes
    • Garlic
    • Olive oil

✨ What Makes It Special

Pasta alla Puttanesca is known for its pungent and savory flavors derived from the briny capers, salty anchovies, and tangy olives. This dish is a true representation of the flavors of Southern Italy, with its bold and vibrant taste. While the classic recipe remains consistent, some variations may include the addition of tuna or parsley, depending on personal preference.

📝 Ingredients

  • 350g pasta
  • 400g canned tomatoes
  • 4 anchovy fillets
  • 2 tbsp capers
  • 1/4 cup black olives, pitted and sliced
  • 2 cloves of garlic, minced
  • 1/2 tsp red pepper flakes
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

👨‍🍳 Preparation Method

  1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve a cup of pasta water before draining.
  2. In a separate pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
  3. Add anchovies to the pan and cook until they dissolve into the oil.
  4. Stir in the canned tomatoes, capers, and olives. Cook for about 10 minutes, allowing the flavors to meld.
  5. Toss in the cooked pasta, adding a splash of pasta water if needed to create a sauce consistency.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

⏰ Timing Guide

  • Preparation: 10 minutes
  • Cooking: 20 minutes
  • Total Time: 30 minutes

🍷 Wine Pairing

Pasta alla Puttanesca pairs beautifully with a medium-bodied red wine such as a Chianti or a Montepulciano d'Abruzzo. The acidity of the tomatoes and brininess of the dish complement the fruity notes of these wines. Serve the pasta in a deep plate and enjoy with a glass of your favorite Italian red.

💭 Chef's Notes

  • For an extra kick, add a pinch of dried oregano or a splash of red wine vinegar to the sauce.
  • Use high-quality ingredients like Italian canned tomatoes and Sicilian olives for an authentic taste.
  • Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes according to your preference.

📦 Storage

Store any leftover Pasta alla Puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water to revive the sauce if needed. Enjoy the flavors of Campania with each delicious bite of this classic Italian dish. Buon appetito!