There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the stories, pasta puttanesca is a wonderful and easy dish to make. You only need a few basic ingredients.
prep time 10 min cook time 20 min
ingredients for 4
- 350 g spaghetti
- 500 g ripe tomatoes for sauce or 1 can (400 g) peeled tomatoes
- 100 g Gaeta olives or taggiasche (Ligurian olives), pitted
- a handful of capers
- 8 anchovy fillets, drained and chopped
- 1-2 cloves of garlic
- peperoncino
- extra virgin olive oil
- salt
- parsley
1. If using fresh tomatoes place a pot of water on the stove and bring it to a boil. Then drop the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and put them into the bowl of ice water.
2. Heat olive oil (don’t be stingy ;)) in a large skillet. Add crushed garlic and let cook for a few minutes. You can also use whole garlic and take it out after a few minutes.
3. Stir in anchovies, peperoncino flakes and seeds, olives and capers. Let simmer for a few minutes.
4. Drain tomatoes and crush with fork or hands. Add to skillet, with some salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10-15 minutes. Add chopped parsley.
5. While the sauce is simmering, cook the spaghetti according to the package instructions.
6. Drain the pasta and toss it with the sauce. Serve immediately.
BUON APPETITO!