Spaghetti alla puttanesca
There are recipes whose flavor is given not only by the simple and skilful mix of ingredients, but also by the legends that accompany them, such as fettuccine Alfredo, spaghetti alla Nerano, arrabbiata or the famous puttanesca! The unique flavor of spaghetti alla puttanesca is given by the savory seasoning that surrounds them: peeled tomatoes, Gaeta olives, capers and anchovy fillets. But it is also the unusual name of pasta that makes it even more delicious and arouses curiosity with respect to its origins, disputed between Lazio and Campania. The hottest and most imaginative stories want them born in the environments of closed houses, as a quick dish to prepare with a few simple ingredients. Others would trace it back to the culinary fantasies of Antonio De Curtis, aka Totò. Still others trace the first forkful of spaghetti alla puttanesca to Ischia in the famous local Rangio Fellone around the 50s: here one evening they would have been prepared with what remains in the pantry and the term colorful would indicate the type of improvised preparation, easy and very fast. Since then, it seems that it has become part of the restaurant menu and has also spread beyond the island as one of the first dishes of the Italian culinary tradition.
INGREDIENTSSpaghetti 320 gPeeled tomatoes 800 gAnchovies in oil 25 gCapers in salt 10 gParsley1 BunchGaeta Olives100 gGarlic 3 ClovesDried chili pepper 2Extra virgin olive oil 30 gSalt to taste
PREPARATIONTo make the puttanesca first rinse the capers under running water to remove excess salt, then dry them and chop them coarsely with a knife. Take the pitted Gaeta olives and crush them with the blade of the knife.
Wash, dry and chop the parsley. Put on the heat a pot full of water to boil salt to cook the pasta. In a large pan pour the oil, the peeled garlic cloves, the chopped dried chili and the anchovies.
Add also the desalted capers. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt and release all the aromas. At this point pour the lightly crushed peeled tomatoes, stir with a spoon and cook for another 10 minutes over medium heat. Meanwhile, cook the spaghetti al dente.
When the sauce is ready, remove the garlic cloves and add the crushed olives. Flavor the sauce with chopped fresh parsley.
When the pasta is al dente, drain it directly into the pan and sauté it for half a minute, just enough time to mix all the flavors. Spaghetti alla puttanesca are ready to serve hot.
PRESERVATIONI recommend that you immediately consume the spaghetti alla puttanesca. If they were left over, you can store them one day in the refrigerator covered with film. Freezing is not recommended.
ADVICESpaghetti alla puttanesca are already quite savory so we recommend not adding more salt in the sauce.
There are recipes whose flavor is given not only by the simple and skilful mix of ingredients, but also by the legends that accompany them, such as fettuccine Alfredo, spaghetti alla Nerano, arrabbiata or the famous puttanesca! The unique flavor of spaghetti alla puttanesca is given by the savory seasoning that surrounds them: peeled tomatoes, Gaeta olives, capers and anchovy fillets. But it is also the unusual name of pasta that makes it even more delicious and arouses curiosity with respect to its origins, disputed between Lazio and Campania. The hottest and most imaginative stories want them born in the environments of closed houses, as a quick dish to prepare with a few simple ingredients. Others would trace it back to the culinary fantasies of Antonio De Curtis, aka Totò. Still others trace the first forkful of spaghetti alla puttanesca to Ischia in the famous local Rangio Fellone around the 50s: here one evening they would have been prepared with what remains in the pantry and the term colorful would indicate the type of improvised preparation, easy and very fast. Since then, it seems that it has become part of the restaurant menu and has also spread beyond the island as one of the first dishes of the Italian culinary tradition.
INGREDIENTS
Spaghetti 320 g
Peeled tomatoes 800 g
Anchovies in oil 25 g
Capers in salt 10 g
Parsley1 Bunch
Gaeta Olives100 g
Garlic 3 Cloves
Dried chili pepper 2
Extra virgin olive oil 30 g
Salt to taste
PREPARATION
To make the puttanesca first rinse the capers under running water to remove excess salt, then dry them and chop them coarsely with a knife. Take the pitted Gaeta olives and crush them with the blade of the knife.
Wash, dry and chop the parsley. Put on the heat a pot full of water to boil salt to cook the pasta. In a large pan pour the oil, the peeled garlic cloves, the chopped dried chili and the anchovies.
Add also the desalted capers. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt and release all the aromas. At this point pour the lightly crushed peeled tomatoes, stir with a spoon and cook for another 10 minutes over medium heat. Meanwhile, cook the spaghetti al dente.
When the sauce is ready, remove the garlic cloves and add the crushed olives. Flavor the sauce with chopped fresh parsley.
When the pasta is al dente, drain it directly into the pan and sauté it for half a minute, just enough time to mix all the flavors. Spaghetti alla puttanesca are ready to serve hot.
PRESERVATION
I recommend that you immediately consume the spaghetti alla puttanesca. If they were left over, you can store them one day in the refrigerator covered with film. Freezing is not recommended.
ADVICE
Spaghetti alla puttanesca are already quite savory so we recommend not adding more salt in the sauce.
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