Learn how to make putanesca spaghetti recipe – 01/29/2024 – Marcão’s Recipes

The name of the dish is spaghetti putanesca or, in Italian, spaghetti alla puttanesca. Means? Means.

The origin of the recipe, like almost everything in Italian cuisine, is surrounded by legends and stories that are not very credible. Two of them relate the creation of putanesca spaghetti with the red light area in the Spanish neighborhood of Naples.

One of them says that, at the beginning of the 20th century, the owner of a brothel wanted to create a difference to attract more customers – it seems that Italians like pasta even at these times – and created a sauce with tomato, garlic, pepperoni, olives and capers. .

Another version attributes the invention of the dish to a famous prostitute whose nom de guerre was Yvette the French. She would be a person with a very sharp and self-ironic sense of humor.

Specifically, it is known that there are several similar recipes, with different names, in the coastal region that runs from the outskirts of Rome to Sicily. The Neapolitan version became the most famous.

It is a very easy preparation, very quick and delicious. Putanesca mixes quite intense flavors, so it is not a food for everyone.

To further optimize your time in the kitchen, work hard on mise en place (leaving the chopped ingredients ready to go in the pan, before turning on the stove). In 15 or 20 minutes everything is ready.

Let’s go to the ingredients. You can use fresh or canned tomatoes, which are better than half-baked fresh tomatoes.

The Italian recipe calls for capers cured in salt, not vinegar. It’s possible to find it, but it’s not easy, and it makes a difference to the flavor. But seriously, this is a precious thing that even luxury restaurants ignore.

The previous paragraph also applies to olives. In theory, they must be of the Italian gaeta variety. Use any black olive. It’s easier if you already buy it pitted.

Some versions, especially the Roman ones, include a few aliche fillets. They will dissolve and season the sauce without giving it a fishy taste.

I already had the pan on the fire when I realized that I didn’t have any aliche at home. I made the traditional Neapolitan version, which is fantastic and has the advantage of pleasing vegans.

You probably won’t need to add salt to the sauce, as olives and capers (and aliche) are already very salty. To avoid ruining the meal, adjust the seasoning only when the sauce is ready.

Spaghetti puttanesca is normally served without cheese (chopped parsley and a drizzle of olive oil are used instead). If you’re going to use parmesan, just remember not to tell any Italians.

Spaghetti To Putanesca

Performance 2 servings
Difficulty easy

Ingredients
2 tablespoons of olive oil
3 cloves of garlic, chopped
1 teaspoon of chili pepper
1 tablespoon capers
2 tablespoons pitted black olives
500 g ripe, skinless tomatoes, chopped (or 1 can of peeled tomatoes)
200 g spaghetti or other long pasta
Salt and chopped parsley to taste

Preparation
1. Put a pan of water and salt to boil
2. Heat another pan over high heat and sauté the garlic and pepperoni for just a few seconds
3. Add the capers, olives and then the tomatoes. Cook over high heat until excess water evaporates, about 10 minutes
4. When the water boils, cook the pasta according to the package instructions.
5. Drain the pasta, reserving a ladle of cooking water) up to 2 minutes before the indicated time. Transfer to the sauce pan and add the reserved water. Adjust the salt if necessary. Heat for 1 or 2 minutes, turn off the heat and add the parsley.
6. Serve with more parsley and raw olive oil at the table.

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