There’s nothing more comforting than a bowl of homemade pasta. And what’s better than a pasta dish that takes you on a trip to the sunny landscapes of Italy with each bite? Imagine a dish that’s as vibrant as a bustling Italian marketplace yet as comforting as grandma’s home kitchen. Sounds appealing, right?
That’s exactly how I feel about Pasta Puttanesca. It’s a beautiful medley of bold flavours, as exciting and unpredictable as a Vespa ride through narrow Neapolitan streets. Tangy tomatoes, salty olives, and a kick of garlic all combine to create this classic Italian dish. But, how can we bring this rich, vibrant dish to our own kitchens?
A Brief History of Pasta Puttanesca
Let’s begin with a bit of history. Pasta Puttanesca has a colourful background, much like the dish itself. Originating from Naples, this recipe was created out of simplicity and necessity, using readily available ingredients in the pantry.
The name ‘Puttanesca’ translates to ‘lady of the night’, and there are many anecdotes surrounding how the dish got its name. One popular theory is that the aromatic nature of the dish was used to attract customers to Italian brothels. Regardless of its past, today it is a beloved dish worldwide.
The Heart of Pasta Puttanesca
What makes Pasta Puttanesca so alluring? It’s all in the ingredients. They are simple, yet when combined, they create a flavour profile that’s robust and wonderfully satisfying. The dish is a symphony of taste, with salty, spicy, and umami notes playing together in harmony.
Contrary to common belief, the quality of ingredients can make or break this dish, not the complexity of the method. We’ll delve into this more in the upcoming sections.
Perfecting Your Pasta Puttanesca
Creating the perfect Pasta Puttanesca is akin to conducting a symphony. Each ingredient has a part to play, and timing is everything. The tomatoes must stew just enough, the anchovies need to melt perfectly into the sauce, and the pasta has to be cooked just right – al dente.
The beauty of this dish lies in its simplicity. It’s about respecting the ingredients and letting them shine. And when done right, the result is simply sublime.
Ingredients
- 2 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers
- 4 anchovy fillets, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 pound spaghetti
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating the olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant.
- Add the tomatoes, breaking them down with a spoon. Cook this for about 15 minutes, until it forms a thick sauce.
- Meanwhile, cook your pasta in a pot of boiling salted water until al dente. Drain, reserving some pasta water.
- Add the olives, capers, and minced anchovies to the tomato sauce. If the sauce is too thick, add a bit of the reserved pasta water.
- Toss the drained pasta in the sauce until it’s fully coated. Serve with a sprinkle of chopped parsley.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Tips for Pasta Puttanesca
1. Use a quality brand of whole peeled tomatoes for a richer, more flavourful sauce.
2. Don’t skip on the anchovies. They add a depth of flavour that’s essential to this dish.
3. Lastly, remember to save some pasta water. It can help loosen up the sauce if needed.
Why This Recipe is a Must-Try
Pasta Puttanesca is a dish that truly captures the spirit of Italian cooking – simple ingredients coming together to create a symphony of flavours. It’s not just a meal, it’s an experience that brings a piece of Italy to your dining table.
Nutrition Information
- Calories: 520 kcal