Spaghetti alla Puttanesca
10M
30M
- Makes 4 servings
- 400g spaghetti
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 8 anchovy fillets, chopped
- 1 teaspoon red pepper flakes
- 800g canned whole peeled tomatoes, crushed by hand
- 1/2 cup pitted black olives, roughly chopped
- 2 tablespoons capers, rinsed
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- Grated Pecorino Romano cheese, for serving
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the garlic, anchovies, and red pepper flakes. Cook, stirring frequently, until the garlic is golden and the anchovies have dissolved, about 2-3 minutes.
- Add the crushed tomatoes to the skillet, along with the olives and capers. Bring the sauce to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
- Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
- Serve the spaghetti alla puttanesca hot, garnished with chopped parsley and a generous sprinkle of grated Pecorino Romano cheese.
History of Spaghetti alla Puttanesca
Spaghetti alla Puttanesca, a beloved dish in Italian cuisine, has a history as rich and flavorful as the dish itself. Originating in Naples, this iconic pasta dish is believed to have been created in the mid-20th century. The name “Puttanesca” translates to “in the style of a prostitute,” and there are several colorful stories about its origins. One popular tale suggests that it was a quick and easy dish that could be prepared by the working women of the night. Another theory posits that the dish was named for its spicy and bold flavors, reminiscent of the lively atmosphere of Naples’ streets. Regardless of its exact origins, Spaghetti alla Puttanesca has become a staple in Italian cuisine, celebrated for its simplicity and robust taste.
Taste Profile of Spaghetti alla Puttanesca
The taste profile of Spaghetti alla Puttanesca is a harmonious blend of bold and savory flavors. At its core, this dish features spaghetti tossed in a sauce made from tomatoes, olives, capers, garlic, and anchovies. The tomatoes provide a rich, tangy base, while the olives and capers add a briny, salty depth. Garlic infuses the dish with its pungent aroma, and anchovies contribute a subtle umami flavor that enhances the overall taste. A hint of heat from red pepper flakes adds a spicy kick, making Spaghetti alla Puttanesca a truly dynamic and satisfying meal. The combination of these ingredients creates a sauce that is both complex and comforting, perfect for those who appreciate bold flavors.
Cultural Significance of Spaghetti alla Puttanesca in Italian Cuisine
Spaghetti alla Puttanesca holds a special place in Italian cuisine, reflecting the country’s love for simple yet flavorful dishes. In Italy, pasta is more than just a meal; it’s a cultural symbol that brings families and friends together. Puttanesca, with its quick preparation and use of pantry staples, embodies the Italian philosophy of making the most out of what you have. This dish is often enjoyed in homes across Italy, served as a comforting weeknight dinner or a hearty lunch. Its versatility and bold flavors have also made it a favorite in Italian restaurants worldwide, showcasing the rich culinary heritage of Italy. Spaghetti alla Puttanesca is a testament to the ingenuity and passion that define Italian cooking, making it a cherished part of the country’s gastronomic tradition.
