Pasta alla Puttanesca
Spaghetti alla puttanesca is a mid-century Italian pasta dish made with tomatoes, olive oil, olives, anchovies, chile peppers, capers, and garlic and often made with vermicelli or spaghetti pasta.The sources and scholars who have sought to find the first imaginative chef who began to term this fiery meal 'puttanesca' are numerous, as are the reasons for its genesis. Originally known as 'alla marinara,' the modern name appeared after World War II. Some say the name came from the brothels of the Spanish Quarters, others say it was invented in the 1950s in a famous Ischia restaurant one late night when a group of hungry customers asked the owner, who didn't have many ingredients left, to make "una puttanata qualsiasi," that is, to throw together whatever ingredients he had, to make something simple. The puttanesca sauce was created by the proprietor using only tomatoes, olives, and capers as the base for the sauce. According to others, the modern name of this preparation relates to pasta 'cooked as it comes,' that is, easy to cook, without frills or extensive preparation.Pasta alla puttanesca is indeed prepared in just a few minutes, and that’s one of the secrets of its success. You only need a few ingredients and 20 minutes to have ready a delicious lunch or dinner. More than this, this recipe is also suitable for vegans because it doesn't have meat or dairy products. This recipe is must a try, is so delicious, easy to make and you'll definetly love it.
Ingredients
- 350 g spaghetti
- 50 g kalamata olives
- 50 g green olives
- 400 g chopped tomatoes
- 3 cloves of garlic
- 1 spicy pepper
- 4 anchovies filets
- olive oil
- salt
- fresh parsley
Instructions
- Put the olive oil in a pan. When it has heated up, add the finely chopped garlic and the anchovy and saute them for 1-2, until the anchovy fillets melt and the oil aromatizes. Add the chopped tomatoes and let the sauce boil for 5 minutes. Add the hot pepper, the olives and leave everything on the fire for another 5 minutes. At the end, add fresh parsley.
- Boil salted water in a pot and when the water starts to boil, add the pasta and cook until al dente, according to the instructions on the package.
- After the pasta is cooked, put it over the sauce, add a ladleful of the water in which the pasta was cooked and leave everything on the fire for 1-2 minutes. We serve with extra fresh parsley.
Notes
