Pasta Puttanesca is a flavorful Italian dish known for its bold, savory flavors. The name "puttanesca" is derived from "puttana," which is Italian for "prostitute," and the dish is said to have been popular in Naples for its quick preparation and robust flavors. Here’s a classic recipe:
Ingredients:
- 12 oz (340g) spaghetti or linguine
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 can (14.5 oz/400g) diced tomatoes
- 1/2 cup (75g) black olives, pitted and sliced (Kalamata or Castelvetrano work well)
- 2 tbsp capers, rinsed and drained
- 4 anchovy fillets, chopped (optional, but they add depth of flavor)
- 1/4 cup (60ml) white wine (optional, or use chicken broth)
- 1/2 tsp dried oregano
- 1/4 cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese (optional, for serving)
Instructions:
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Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
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Prepare the Sauce:
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes (if using) and sauté until the garlic is golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add the chopped anchovies (if using) and cook for another minute, stirring, until they start to dissolve into the oil.
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Add the Tomatoes and Olives:
- Stir in the diced tomatoes, black olives, and capers. If using white wine, add it at this stage and cook for 2-3 minutes to let it reduce slightly.
- Add the dried oregano and season with salt and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
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Combine Pasta and Sauce:
- Add the drained pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta cooking water until you reach the desired consistency.
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Finish and Serve:
- Stir in the chopped fresh parsley.
- Serve the pasta hot, with a sprinkle of freshly grated Parmesan cheese if desired.
Tips:
- Anchovies: Even if you're not a fan of anchovies, they melt into the sauce and add a rich, umami flavor without a strong fishy taste.
- Olives and Capers: Adjust the quantities to your taste if you prefer more or less briny flavor.
- Pasta Water: Adding reserved pasta cooking water helps to bind the sauce to the pasta and improve the texture.
Enjoy your flavorful and robust Pasta Puttanesca!
