How To make Pasta Ala Puttanesca
1 lb Spaghetti, linguini, or
Other pasta of your choice 2 cn Peeled italian tomatoes
1/4 c Olive oil
1 ts Oregano
1/8 ts Dried red pepper flakes
1/2 c Tiny black Nicoise olives
1/4 c Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 c Chopped parsley
2 tb Salt
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook
until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise
into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has
thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook
How To make Pasta Ala Puttanesca's Videos
Classic Pasta Puttanesca
This incredibly flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta.
Puttanesca is a zesty sauce comprised of tomatoes, onions, capers, olives, anchovies, and garlic, and is commonly served with pasta. On a restaurant menu, it will often say alla puttanesca, which means with the sauce. This sauce has a couple of minor variations, including herbs and chiles. Regardless, you can make this pasta work to your liking.
There are a couple of stories on where this sauce came from, starting with its origin in brothels, specifically in the Spanish quarters in Naples where the puttanas, translated to prostitutes, would feed themselves and clients.
Another story claims that puttana stems from the Latin word for putida, which means stinking. This would make sense considering the strong aromas from the ingredients in the pasta.
The last claim states that a chef in the famous Ischia restaurant in Italy had nothing much left to serve some hungry customers. He just threw together whatever ingredients he had, translating from “puttanata qualsiasi,” which means prepared as it comes. Make it simple with no frills. It’s really just a simple Spaghetti Sauce.
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Ingredients for this recipe:
• 4 tablespoons olive oil
• 6 thinly sliced garlic cloves
• 1 seeded and small diced Fresno pepper
• 4 roughly chopped anchovy fillets
• 2 tablespoons capers
• 28 ounces whole peeled tomatoes, crushed by hand
• ½ cup pitted and sliced Gaeta or Kalamata olives
• 2 tablespoons finely minced fresh parsley + more for garnish
• 1 pound dried spaghetti pasta
• sea salt and pepper to taste
Pasta Puttanesca: A fantastic weeknight Italian pasta dish!
Pasta Puttanesca is not only the one Italian pasta dish I cooked the most, but it is definitely also one of my favorites. Puttanesca pasta sauce has a powerful aroma with salty notes from anchovies, capers, and olives so as a sweet base from quality canned tomatoes.
The best thing about this recipe, however, is that it can only be made with ingredients from the larder.
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Pasta Puttanesca | Popular Italian Pasta Dish by Lounging with Lenny
Pasta Puttanesca. Pasta puttanesca can be made with linguini pasta, bucatini, vermichelli or spaghetti. Pasta puttanesca was invented in one of the bordello in Naples. Puttanesca on Italian means the lady of the night. This popular italian pasta dish was made from whatever they had in the cabinet: olives, tomatoes, capers, anchovies, spicy peppers.
Spaghetti puttanesca is delicious and very easy to make.
Pasta Puttanesca Ingredients:
12 oz spaghetti pasta
3 garlic cloves
6 oz kalamata olives
2 tbsp capers
6 anchovies
28 oz San Marzano whole tomatoes
1/4 bunch parsley
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8oz pasta
4tbs olive oil
2tbs butter
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Salt + Lemon Juice
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Spaghetti Puttanesca Recipe in 60 Seconds
Spaghetti Puttanesca otherwise known as the lady of the night pasta.
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