puttanesca

"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.

Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe

(225 grams) dried spaghetti

Kosher salt

(90 milliliters) extra-virgin olive oil, divided

garlic,

anchovy

red pepper flakes

olives

parsley leaves

(30 grams) finely grated Pecorino Romano

black pepper

(5-ounce; 140 grams) can oil-packed tuna (optional)

Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.

Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.

Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).

Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.

Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.

Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.

One-Pot Spaghetti Puttanesca is full of big, bold flavors from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.

One-Pot Spaghetti Puttanesca

olive oil

garlic

unsalted tomato paste

anchovy chopped)

oregano

capers (divided)

unsalted chicken broth

spaghetti

red pepper flakes (plus more to taste)

grape tomatoes (halved)

Kalamata olives

parsley

Heat oil in a large skillet (with high sides) over medium heat.

Add garlic and cook, stirring, for 2 minutes. Stir in tomato paste and continue to cook for 1 more minute.

Add anchovies, oregano, and 2 teaspoons capers and cook, stirring for 1 minute.

Add chicken broth and 1 cup water; stir scraping any caramelized bits from the bottom of the pan.

Add spaghetti, tomatoes and red pepper, increase heat to medium-high and bring to a boil; cook, stirring occasionally for 6 minutes.

Add olives and remaining 2 teaspoons capers, cover pan and reduce heat to medium.

Cook until pasta is al dente and tomatoes have softened, about 5 to 6 minutes.

Remove from heat and stir in parsley.

Serve with more crushed red pepper if desired.

An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!

Spaghetti alla Puttanesca

400 g spaghetti ((140z) I used spaghetti made by Rummo.)

garlic (thinly sliced or finely chopped)

capers

400 g Fresh sauce tomatoes (San Marzano

parsley leaves (chopped)

black pepper.

(for

Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.

Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it)  and cut into small pieces.

Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).

Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

Add capers, a bit of parsley and olives and stir to combine.

Add the peeled and chopped tomatoes, stir and bring to a bare simmer.

Cook pasta to just under al dente (about 1 minute less than the package recommends).

Drain pasta reserving 1 cup of the cooking water.

Add drained pasta to the sauce.

Add a few tablespoons of the pasta cooking water&nbsp; and increase the heat to bring the pasta and sauce to a vigorous simmer.

Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.

Sprinkle with some more parsley.

Season with salt and pepper as required.

Serve immediately.

Recipe video above. Spaghetti alla Puttanesca is a traditional Italian pasta from Naples with a sauce based on pantry essentials. This plants it firmly in the (excellent) emergency-meals collection!You don&#39;t need much salt in Puttanesca sauce because the olives, capers and anchovies provide the seasoning. Don&#39;t skip the anchovies - sauteeing it cooks out the fishy flavour and it just dissolves in the sauce, leaving behind savoury flavour you can&#39;t get from just plain salt. You&#39;d have to have a finely attuned palette to even know it&#39;s in the sauce!

spaghetti (,

tbsp extra virgin olive oil

galic (, finely minced (knife, not garlic press))

capers (, drained (Note 3))

tsp chilli flakes ((red pepper flakes))

/ 14 tomato

water

tsp kosher / cooking salt ((or 2 pinches table salt))

tsp black pepper

tsp sugar (, if needed (depends on tomato quality, Note 4))

basil

Prepare: Bring a large pot of water to the boil, ready for the pasta. Warm serving bowls (I microwave 1 minute).

Cook garlic: Heat olive oil in a medium skillet over medium high heat. Add garlic and cook for 15 seconds until it starts turning golden.

Cook anchovies: Add anchovies, capers, olives and chilli flakes. Cook for 1 minute.

Tomato: Add tomato, then add water into the can. Swirl around to rinse then pour into the skillet.

Simmer: Add oregano, salt and pepper. Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta.

Cook pasta: Meanwhile, add 2 teaspoons salt into the pot of water. Then add pasta and cook per packet directions.

Reserve pasta water (Note 5): Just before draining, scoop out a mugful of pasta cooking water and set aside. Then drain pasta in a colander.

Toss pasta: Immediately add pasta into sauce. Add 1/4 cup of pasta cooking water (Note 5) then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss.

Serve: Immediately transfer into warmed bowls. Drizzle with olive oil, sprinkle with basil. Serve immediately!

Pasta Puttanesca is the perfect pantry meal. Full of punchy flavors like olives, capers and garlic, it&#039;s a guaranteed showstopper.

Pasta Puttanesca

500 g (1lb) pasta

garlic (thinly sliced)

½ tsp chilli flakes / red pepper flakes

tomatoes

Kalamata olives (pitted and halved)

salt and pepper (to serve)

Parmesan cheese (grated,

basil (for serving)

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and reserve 1 cup of cooking water. 

While the pasta cooks, make the sauce. Heat a splash of olive oil in a large pan set over medium-high heat.

Add the sliced garlic and cook for a minute until fragrant.

Add the anchovies and with the back of a wooden spoon, smash into the oil. Add the tomatoes and chilli flakes and bring to a simmer.

Add the pitted olives and capers then simmer for 5 minutes until the sauce has reduced slightly. Taste and season with salt and pepper as necessary. 

Add the pasta to the pan along with a little of the cooking water. Toss to coat the pasta in the sauce.

Serve with grated Parmesan and fresh basil.

This recipe is just about the tastiest thing you can do with a couple of hunks of white fish, says Matt.

This recipe is an edited extract from Matt Preston's book, The Simple Secrets To Cooking Everything Better (Pan Macmillan, $39.99). Available in stores and online.

Matt Preston's super easy fish puttanesca

Extra virgin olive oil

Salt flakes and black pepper

fish

baby fennel bulb, finely sliced (young fronds reserved)

½ red onion, sliced

cherry tomatoes, pierced

garlic cloves, smashed

thyme

(1 cup) crushed tomatoes

milliliters white wine

sugar

1½ tbs red wine vinegar

pitted kalamata olives

capers,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863101001&=domain=del

5348771529001-5981863101001

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

Spaghetti puttanesca

onion, finely chopped

garlic cloves, crushed

½ tsp chilli flakes (optional)

can chopped tomatoes

anchovy fillets, finely chopped

pitted black olives

tbsp capers, drained

dried spaghetti

½ small bunch of parsley, finely chopped

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

This risotto starts on the stove then heads into the oven — no attention required.

Baked puttanesca risotto with olives, lemon and parsley

onion, finely diced

(2 cups) arborio rice

tomato paste

- 1 tsp red chilli flakes

Tbsp balsamic vinegar

vegetable stock

salted butter (optional)

(1 cup) marinated black olives, pitted

(2 Tbsp) capers, rinsed to remove excess salt

parsley,

pecorino

lemon,

Red chilli, finely sliced (optional)

Sea salt and black, to serve

Place an ovenproof Dutch oven on the stove at medium-high heat and add a good drizzle of oil (about 2-3 tablespoons). Add the onion to the pan and saute for 3 minutes. Add the garlic and rice and stir for 1-2 minutes, just until rice is a bit toasty. 

Next, add the tomato paste and chilli flakes, and cook for 2 minutes, until fragrant. Pour in the balsamic vinegar to deglaze the pan. Add 4 cups of stock (keep the remainder for later) and bring to the boil. Cover with a lid, place in the oven and bake for 15-20 minutes, until the rice is just slightly underdone. 

Place the pot back onto the stove, on medium-high heat. Add the remaining 1.5 cups of stock, along with the butter (if using) and stir for about 3 minutes until the rice al dente and creamy. 

Turn off the heat, and toss in the olives, capers and half the parsley. Taste and, if needed, season with sea salt and black pepper. Spoon the risotto into individual bowls and top with remaining parsley, and a small handful of pecorino. Serve with lemon wedges and finely sliced chilli to add a little heat.

“This dish has become my pasta-loving family’s go-to for a fast weeknight meal. We make it so much it’s become a staple!” - Phoebe Wood.

The Wood family's puttanesca pasta recipe

extra virgin olive oil

garlic cloves, thinly sliced

anchovies

brown sugar

can whole peeled tomatoes

(60 milliliters) red wine

(75 grams) pitted kalamata olives

(50 grams) capers

bucatini pasta, cooked to packet instructions

This Linguine Puttanesca recipe is easy to make any night of the week with a few basic ingredients from your pantry: canned tomatoes, garlic, olives, capers, red pepper flakes, salt and black pepper!

Linguine Puttanesca Recipe

28- ounce can whole peeled tomatoes

salt

coarse black pepper

miso paste (optional)

linguine noodles

Parmesan cheese

Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.

Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.

Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.

Adapted from The New Basics Cookbook
If you are sensitive to salt, this may not be the dish for you, but cutting back the quantities of capers, anchovies and olives would reduce the saltiness. Also, a splash of heavy cream never hurts.
Most recently I made this with Cascatelli, the new pasta shape created by Dan Pashman of The Sporkful podcast, and I have to say it did such a wonderful job of catching all of the irresistible bits of capers and olives in this dish. 
Most recently, I smashed the cloves of garlic, and even after the hour of cooking, they didn't really break down as I had hoped — they were very large, too, which may have been part of the problem. Next time, I would mince or slice the cloves before adding. The original recipe calls for crushed garlic, which might mean through a garlic press, in which case the garlic would be very finely chopped. 

The Simplest Puttanesca Sauce

(2 ounces) anchovy fillets, undrained

garlic, crushed, see notes

San Marzano plum tomatoes

black

pasta,

Place all ingredients with the exception of the pasta in large pot or wide-mouthed sauté pans. Bring to a simmer over medium heat. Reduce heat to low and simmer for 1 hour, stirring every so often — you need something like a potato masher or flat-bottomed whisk or wooden spoon to gently crush the tomatoes as well as the garlic cloves every so often. The anchovies dissolve on their own, but the tomatoes and garlic need assistance.

Boil pasta — no need to salt the water — drain, and toss with sauce.

I make this SO much.  My family just loves it.  It's my best "pantry meal" so I always keep extras of all the ingredients on hand.  Sometimes I add chicken, sometimes I add feta, it's always delicious.  You can't go wrong. Seriously the best puttanesca.  My life has been improved because of your recipe :)  Thank you!

I made this tonight and it was delicious. I have had puttanesca before but this was better. I didn’t even need a market run having everything in my pantry. I made it in my 3.5 Le Creuset braiser and it melted together beautifully. I even caught my husband licking his plate. Coincidentally the day before I made your peasant bread for the first time but sadly we ate that all in one day. Would have been a perfect addition. 

Just finished off my third bowl. Ah yah. Taking today and tomorrow off work so perfect opportunity to eat way too much pasta while watching bad action movie. 

3x 14oz diced tomatoes, 1x 2oz jar anchovies in oil, 1 tsp fish sauce, eyeballed little less than 1/2 cup olive oil, 1/4 cup chopped kalamata olives, 1/4 cup chopped green california olives to make up for rest of it, 3oz capers, 5 roughly chopped garlic cloves, with1lb Casarecce pasta, no salt, added some pasta water and mixed well to emulsify, let sit covered for a minute. Done. Easy. Delicious. I'm so full.

Fantastic! I will make this time and time again, but will half the oil next time. The end sauce had a slick of oil and wasn’t needed.

With its unique combination of tart and salty flavors, this sauce is perfect for adding to your favorite pasta dishes! Loved your recipe!!

- Jack from Skilletguy.com

Fabulous!  I added a few large shrimp at the end and some mushrooms.  Perfect!

This sauce is soooo good and so easy to make! Thank you for sharing such a great recipe! I will definitely be making this again in the future. 

Ali ! Made an all-Ali dinner for friends Friday that was my smoothest dinner prep maybe ever: this glorious puttanesca, the parm chicken fingers from F52, and the asparagus salad from Six Seasons (one of my fave cookbooks as well). Sauce, smashing; Cascatelli, fun! (&amp; I'm Italian American and throw together a mean pasta myself, so... ). Felt like the dinner made itself. The surprising disappointment turned out to be the asparagus, I think the biggest fail was texture, as I feared it might be. But have to share the fix as I think you'll be as crazy about it as I was: I popped the leftovers onto a quarter sheet pan in a v. hot oven (450 I think?), then hit it w/the broiler to finish it to a crispy, amber thing, almost sheet-y around the edges. Oh my god. Reminded me of my mom's stuffed artichoke, and of the fiddlehead ferns I once made w/ crispy bread crumbs and caramelized balsamic. Try it, you will love it. I'll pop this note over there as well. Thank you for being one of my new kitchen/palate buddies from afar.

Sardine Puttanesca Sauce is an incredibly flavorful combination of some humble ingredients that you can most likely have on hand in your pantry. It&#39;s an easy recipe that pairs great with a variety of dishes to make a simple weeknight meal.

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