Dish

Spaghetti alla puttanesca

Spaghetti alla puttanesca is made by sautéing garlic and red pepper flakes in olive oil until fragrant. The anchovies are then added and cooked until they dissolve into the oil. The tomatoes, olives, and capers are added and cooked until the sauce is thick and flavorful. The pasta is cooked until al dente and then tossed with the sauce. The dish is finished with a sprinkle of Parmesan cheese and a few fresh parsley leaves. The olives and capers give the dish a salty and briny flavor, while the anchovies add a rich umami taste. This dish is not suitable for vegetarians, as it contains anchovies.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Spaghetti alla puttanesca is a classic dish from Naples, Italy. The origin of the name is unclear, but it is believed to have been created by prostitutes who needed a quick and easy meal between clients. Today, Spaghetti alla puttanesca is enjoyed throughout Italy and is a popular dish in Italian restaurants around the world.

Dietary considerations

Contains anchovies

Variations

There are many variations of Spaghetti alla puttanesca, depending on the region and the cook. Some recipes call for the addition of tuna or shrimp, while others use different types of pasta or add vegetables like eggplant or zucchini. Some cooks also like to add a splash of red wine to the sauce for extra flavor.

Presentation and garnishing

Spaghetti alla puttanesca is a rustic dish that is best served in a large bowl or platter. Garnish with a sprinkle of Parmesan cheese and a few fresh parsley leaves.

Tips & Tricks

To make the dish even spicier, add more red pepper flakes to the sauce. You can also experiment with different types of pasta, like linguine or fettuccine, for a different texture.

Side-dishes

Spaghetti alla puttanesca is a bold and flavorful dish that can be served on its own or with a side salad. A crusty bread is also a great accompaniment to soak up the sauce.

Drink pairings

A full-bodied red wine like a Chianti or a Barbera pairs well with Spaghetti alla puttanesca. For a lighter option, a Pinot Grigio or a Sauvignon Blanc would also work well.