Pasta Puttanesca: the original recipe to make the Italian dish
published on 7 February, 2024 at 19:00
Pasta Puttanesca is one of the most famous and loved Italian dishes around the world: really easy to make, this pasta dish will boost your energy and charm your family and friends during lunches and dinners.
Born inside of a Neapolitan brothel, this pasta was invented by the workers inside the brothel to use as an energy booster to feed their clients with, right before doing their “business” together.
Creamy, spicy and full of character, spaghetti puttanesca only requires a few ingredients and easy instructions to follow, and will be ready in no time!
All you need is spaghetti to cook al dente and a tasty sauce made with canned cherry tomatoes cooked with black Italian olives, red chili pepper to give it that spicy kick and olive oil to season them.
Follow our step-by-step recipe to prepare pasta puttanesca!
Ingredients:
200 grams of spaghetti
400 grams of canned tomatoes (cherry variety)
200 grams of Italian or kalamata black olives
2-3 tbsp of extra virgin olive oil
2 garlic cloves
1 crushed red chili pepper
1 handful of fresh parsley (chopped)
salt to taste
200 grams of spaghetti
400 grams of canned tomatoes (cherry variety)
200 grams of Italian or kalamata black olives
2-3 tbsp of extra virgin olive oil
2 garlic cloves
1 crushed red chili pepper
1 handful of fresh parsley (chopped)
salt to taste
Method:
1. Start by boiling the water for the pasta.
2. In a pan, heat the olive oil and sauté the two garlic cloves until they’re golden.
3. Stir in the capers, the black olives, and a pinch of crushed red chili pepper flakes for the spiciness.
4. Pour the canned cherry tomatoes, season with salt, and let the whole mixture simmer for about 15 minutes.
5. In the meantime, cook the pasta until it’s al dente.
6. Drain the spaghetti and add them to the saucepan with a splash of pasta water, to help the creaming of the sauce.
7. Toss everything together to amalgamate the ingredients and add some olive oil.
8. When serving on a plate, garnish your Pasta alla Puttanesca with freshly chopped parsley, and enjoy while still hot.
2. In a pan, heat the olive oil and sauté the two garlic cloves until they’re golden.
3. Stir in the capers, the black olives, and a pinch of crushed red chili pepper flakes for the spiciness.
4. Pour the canned cherry tomatoes, season with salt, and let the whole mixture simmer for about 15 minutes.
5. In the meantime, cook the pasta until it’s al dente.
6. Drain the spaghetti and add them to the saucepan with a splash of pasta water, to help the creaming of the sauce.
7. Toss everything together to amalgamate the ingredients and add some olive oil.
8. When serving on a plate, garnish your Pasta alla Puttanesca with freshly chopped parsley, and enjoy while still hot.
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