Spaghetti alla Puttanesca
Spaghetti alla Puttanesca is a flavorful and zesty Italian pasta dish that comes from Naples, Italy. It became popular in the mid-20th century as a simple and quick meal that could be made using ingredients found in most kitchens.
Some people think the name comes from its colourful mix of ingredients, while others believe it was created as a fast meal for busy people. The dish is especially loved in Naples and the Lazio region, where different versions exist. No matter its history, it remains a favourite in Italian cooking!
In Naples, it's sometimes called "aulive e chiapparielle"—which means "olives and capers" in the local dialect. Even though it has bold flavors, it’s surprisingly easy to make at home!
Serving:
4
Preparation time:
20 min
Calories per person:
Ingredients
Marodi Spaghetti No. 5: 400 grams
Onion: 150 grams
Garlic: 3 cloves
Chopped tomatoes: 400 grams
Salted anchovies: 5 pieces
Olives: 150 grams
Olive oil: 3 tablespoons
Capers: 2 teaspoons
Fresh parsley: to taste
Salt: to taste
Chili: to taste
Preparation instructions:
- Cook the spaghetti in a large pot of salted water according to the package instructions, making sure they remain al dente, which means cooking them one minute less than the recommended time
- In a large pan, heat the olive oil over medium heat, then add the finely chopped onion
- Once the onion becomes translucent, add the chopped garlic and chili, and sauté briefly before adding the anchovies and capers
- Add the olives, then the chopped tomatoes, and let the sauce simmer gently for about ten minutes
- Season with salt and pepper to taste, then cook for a few more minutes
- Drain the spaghetti and mix them into the sauce, stirring well to combine all the flavours
- Sprinkle with freshly chopped parsley and, if desired, grated cheese, then serve immediately
Nutritional value:
Carbohydrates: 80 g
Proteins: 16 g
Fats: 15.5 g
Origin of the recipe:
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