Spaghetti alla puttanesca
|
INGREDIENTS (Serves 2)
SAUCE 3 anchovy fillets 20 g of black olives (olive di Gaeta) 15 g of salt-packed capers 2 cloves of garlic 250 g of fresh cherry tomatoes (skinned) 1 hot red chili 1 bundle of parsley olive oil PASTA 160 gr of spaghetti 1,5 liters of water 1 tbs of coarse salt |
This is a traditional and famous dish from Naples. Its rather controversial name (derived from Italian, word puttana meaning wh*re) has intrigued many over decades, yet there is no single explanation to its origins. Many versions and legends exist, although the most widespread of all is the folk belief that it was the dish invented, and often prepared by the Naples harlots in the early 20th century. The sauce was a quick and easy pasta sauce for the puttanas to make in between customers, hence the name Puttanesca.
Regardless its origins, we are talking about a very tangy and vibrant sauce.
Even the recipe for this very famous dish exists in just as many varieties. For me however, the original puttanesca sauce will always be the one prepared by a famous Italian actor, Nino Manfredi, in just as famous Italian film 'Spaghetti House'. Here it is then.
Regardless its origins, we are talking about a very tangy and vibrant sauce.
Even the recipe for this very famous dish exists in just as many varieties. For me however, the original puttanesca sauce will always be the one prepared by a famous Italian actor, Nino Manfredi, in just as famous Italian film 'Spaghetti House'. Here it is then.
PREPARATION
SAUCE
Finely chop parsley and garlic (you can also use a garlic crusher) and slice the chilies.
Cut the anchovies in small pieces, pit the olives and then slice them.
Soak the salt packed capers in cold water to rinse off the salt.
Heat a tbs of olive oil in a pan and then add the chopped garlic and the red chili. Fry until garlic turns shiny (make sure NOT to burn it), then add the anchovies, stir fry until they melt. Then add olives, capers and half of the chopped parsley and stir fry for a few minutes before adding diced tomatoes.
Leave to simmer on low heat for 15 minutes, then turn off and leave covered in pan.
PASTA
Once the sauce is on, pour at least 1 liter of water in a stock pot and bring to boil. Once boiling add a scant handful of coarse salt and throw in the spaghetti. Very important: strictly follow cooking time written on the package, as pasta has to be al dente!!
When spaghetti are done, drain the water well and toss them with the sauce in the pan on low heat for 1-2 minutes (just in time for the pasta to absorb the sauce well).
Serve immediately with a sprinkle of fresh parsley and a drizzle of olive oil.
SAUCE
Finely chop parsley and garlic (you can also use a garlic crusher) and slice the chilies.
Cut the anchovies in small pieces, pit the olives and then slice them.
Soak the salt packed capers in cold water to rinse off the salt.
Heat a tbs of olive oil in a pan and then add the chopped garlic and the red chili. Fry until garlic turns shiny (make sure NOT to burn it), then add the anchovies, stir fry until they melt. Then add olives, capers and half of the chopped parsley and stir fry for a few minutes before adding diced tomatoes.
Leave to simmer on low heat for 15 minutes, then turn off and leave covered in pan.
PASTA
Once the sauce is on, pour at least 1 liter of water in a stock pot and bring to boil. Once boiling add a scant handful of coarse salt and throw in the spaghetti. Very important: strictly follow cooking time written on the package, as pasta has to be al dente!!
When spaghetti are done, drain the water well and toss them with the sauce in the pan on low heat for 1-2 minutes (just in time for the pasta to absorb the sauce well).
Serve immediately with a sprinkle of fresh parsley and a drizzle of olive oil.
