Spaghetti alla Puttanesca | Authentic Italian Recipe
This savory pasta dish has a not-so-savory background: it was traditionally known as the food of choice for Neapolitan prostitutes! Don't let the history turn you off, though. Pasta alla puttanesca is simple to make and very delicious!
Watch the Pasta Grammar video where we make this recipe here:
Serves two. Note: to make more servings, scale all the of ingredients except the garlic.
For this recipe, you will need:
- 6oz. spaghetti
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- 3 flat fillet anchovies
- 10 kalamata olives
- 1 tbsp capers
- 1 1/2 cup quartered cherry tomatoes
- 1 tbsp chopped parsley
Crush the garlic clove while keeping the skin on. Add it and the olive oil into a skillet and heat on medium temperature for no more than 2 minutes. Remove the garlic and add the anchovies.
Allow the anchovies to fry for 1 minute, stirring occasionally, then add the capers, olives and tomatoes.
Meanwhile, bring a large pot of water to a rolling boil. Season it generously with two small handfuls of salt and add the pasta.
Allow the sauce to simmer for 6-8 minutes, or until the tomatoes have softened but not completely dissolved. The sauce shouldn't be watery, but if it loses too much moisture simply add a spoonful of the pasta water as needed. Salt to taste and turn off the heat until the pasta has finished cooking.
When the pasta is very al dente (usually about a minute less than the "al dente" cook time recommended on the packaging), use tongs to transfer it into the sauce. Add 1oz. (about a shot glass) of the pasta water into the sauce as well.
Stir all together over high heat for about 2 minutes, or until most of the liquid in the skillet has thickened or evaporated. Serve immediately, topped with a sprinkling of chopped parsley.