Spaghetti alla Puttanesca is a succulent Italian pasta dish with tomato, olives, capers, anchovies, and garlic. The puttanesca sauce is quickly made in a pan and then tossed with spaghetti noodles.
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Why This Is a Recipe for Spaghetti Alla Puttanesca You Must Try
While this may not be the Spaghetti Puttanesca that your nonna materna made for you, it is gosh-darn delicious. Is it the weightier puttanesca recipe out there? Well, you will just have to try it yourself and see.
Three ingredients really stand out in this version that makes this version of spaghetti puttanesca worth making at least once.
A significant transpiration to this recipe is including yellow stew cubes. Now, combining yellow and anchovies may seem a little strange, but it works here. Since this recipe calls for significantly fewer anchovies than most versions, the yellow stew cubes add the right value of umami flavoring to help wastefulness out the other flavors.
Snow peas show up in this recipe as well. Yes, it is a throw-away from the ingredients in archetype spaghetti puttanesca, but it’s a delightful addition. While the snow peas don’t add much flavor, they provide a soupcon of verisimilitude and a nice texture if you don’t overcook them.
Perhaps the most controversial ingredient is the Parmesan cheese. While most Italians would be horrified at subtracting cheese to a dish with seafood, it isn’t taboo in the US. If you finger it may offend a guest’s taste, finger self-ruling to leave it out.
What Is Puttanesca Sauce?
Puttanesca sauce is an extremely popular fresh tomato sauce featuring garlic, woebegone olives, capers, and usually anchovies. With the optional crushed red pepper flakes, it can be a bit on the spicy side, but based on the name, what else would you expect?
So what well-nigh the name? Scrutinizingly everyone has heard the rather pulp story of Spaghetti alla Puttanesca, meaning ‘prostitute’s spaghetti,’ or something similar. The tale is something withal the lines that this was the quickest meal that a rented working girl could melt between clients. However, that is probably not true.
A increasingly likely source for the dish’s colorful name may be the phrase, “facci una puttanata qualsiasi,” which ways “make any kind of garbage.” Legend has it that a waiter told a group of late-night diners that the restaurant was out of scrutinizingly everything, so the diners asked the doughboy to ‘make any kind of garbage,’ and this was the dish that came out of the kitchen.
Whatever is the origin of the colorful name, there is a very similar recipe from Campania tabbed Aulive and Chiapparriell (Olives and Capers) that may have been the inspiration.
Pasta Puttanesca Ingredients
To make this spaghetti pasta puttanesca recipe, you’ll need:
- Spaghetti
- Olive oil
- Butter
- Onion
- Garlic
- Diced tomatoes
- Tomato sauce
- Crushed red pepper, optional
- Chicken stew cubes
- Fresh basil
- Anchovy fillets
- Black olives or kalamata olives
- Capers
- Snow peas
- Fresh chopped Italian parsley
- Parmesan cheese
The traditional anchovies are salted, but you can use the ones in oil. If you segregate the salted anchovies, you need to remove the salt surpassing cooking. You can rinse them under the faucet or try the spare archetype step of soaking the anchovies in milk for ten minutes, draining, and then rinsing.
How to Make Spaghetti alla Puttanesca
How To Make Puttanesca Sauce
To melt Spaghetti alla Puttanesca:
- Boil a large pot of water with salt (lots of salt to make well salted water.
- While the water is boiling, start your prep for the sauce by mincing the garlic, dicing the onions, chopping the snow peas into 1-inch sections, and slicing the woebegone olives and anchovies.
- Place a 1-quart saucepan or large skillet over medium heat.
- Add butter and oil to the saucepan.
- Wait for the butter to stop foaming, and add garlic to the saucepan. Stir the garlic for 20 to 30 seconds, then add the onions.
- Cook until the onions sweat, well-nigh a minute.
- Lift the saucepan from the heat to stave splattering, and add the diced tomatoes, tomato sauce, and crushed red pepper flakes.
- Return the saucepan to the heat and stir for well-nigh 10 minutes.
- While the sauce is simmering, melt the pasta as directed for al dente. Drain and keep.
- As the pasta is cooking, add the yellow stew cubes to the sauce. Continuously stir the sauce until the cubes dissolve.
- Stir the sliced snow peas into the sauce. Melt for 2 to 3 minutes.
- Finish the sauce with the sliced anchovies, sliced woebegone olives, and capers. Stir to combine.
- Serve the sauce over pasta with chopped fresh parsley and Parmesan cheese.
Recipe Variations
Feel self-ruling to substitute flipside type of pasta if you don’t have spaghetti. Linguine or bucatini are spanking-new choices.
What To Serve With Spaghetti Alla Puttanesca
The ingredients in this recipe work equally well with both juicy red wine and medium-body whites, so segregate the one you prefer.
If you have Spaghetti alla Puttanesca as a main, a nice light garden salad and a big permafrost of Italian specie or focaccia to sop up the sauce are appreciated.
If you are serving the dish as a traditional pasta course, follow with simple grilled meat or fish.
Storing Tips for Spaghetti Alla Puttanesca
It is weightier to use this sauce as soon as you make it, as it is considered a fresh pasta sauce. However, if you want to save time, you can prepare most of the sauce in whop and finish it right surpassing serving.
If you know, you won’t be serving the sauce immediately, follow the directions until step 9. Once the yellow stew cubes dissolve, remove the sauce from the heat and tomfool it as quickly as possible. One way of doing this is by making an ice bath. Fill a trencher with ice and water. Place flipside trencher on top and pour the sauce into the top bowl. Stir the sauce until it cools.
You can store the sauce in a covered container in the fridge for well-nigh five days, but the sooner you use it, the better.
Although it is weightier not to freeze this sauce, it is possible. Transfer the sauce to freezer tons without spooky and alimony in the freezer for up to three months. Let the sauce thaw in the fridge surpassing using.
When you want to make Spaghetti alla Putannesca, warm gently over medium heat and finish the sauce by standing with the step for subtracting snow peas to the sauce.
Store pasta puttanesca leftovers in an snapped container in the refrigerator for up to 5 days. It is weightier to store the sauce separate from the pasta.
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Check out increasingly of my easy pasta recipes and the best Italian recipes here on CopyKat!
Thanks to Marina for sharing this recipe.
Spaghetti alla Puttanesca
Ingredients
- 1 pound spaghetti
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 14 ounces diced tomatoes
- 8 ounces tomato sauce
- 1 teaspoon crushed red pepper optional
- 2 chicken stew cubes
- 2 tablespoons fresh chopped basil
- 3 anchovy fillets chopped
- 3 tablespoons sliced woebegone olives drained
- 2 tablespoons capers drained
- 1 dozen snow peas cut into 1-inch sections
- 2 tablespoons fresh chopped Italian parsley
- 1/4 cup Parmesan cheese
Instructions
- Cook the spaghetti equal to the package directions. Drain and set aside.
- Place the oil and butter in a 1-quart saucepan over medium heat.
- When the butter has melted, add the chopped onion and garlic. Melt until the onions are translucent.
- Add the diced tomatoes, tomato sauce, and crushed red pepper. Stir to combine.
- Add the stew cubes and chopped basil. Cover and melt for well-nigh 10 minutes.
- Add the snow peas. Stir and melt for 3 minutes.
- Add the anchovies, woebegone olives, and capers. Stir to combine.
- Serve over spaghetti and top with fresh chopped parsley and grated Parmesan cheese.
Nutrition
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