Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca is a flavorful and aromatic Italian dish, known for its bold, salty, and tangy flavors. The name “puttanesca” is often translated to « in the style of a prostitute » or « whore’s pasta, » which is thought to refer either to the dish’s strong, pungent flavors or the idea that it was a quick, easy meal to prepare when you were short on time.

Here’s a classic recipe for Pasta Puttanesca:

Ingredients:

• Spaghetti or other pasta: 400g (14 oz)
• Olive oil: 3-4 tablespoons
• Garlic: 3-4 cloves, minced
• Anchovy fillets: 4-5, chopped (optional but recommended for depth of flavor)
• Red pepper flakes: 1/2 tsp (optional for heat)
• Black olives: 1/2 cup (Kalamata or any other briny black olives), pitted and chopped
• Capers: 2 tablespoons, rinsed
• Crushed tomatoes: 1 can (14 oz) or 2 cups fresh, chopped tomatoes
• Tomato paste: 1 tablespoon (optional for richer flavor)
• Fresh parsley: 2 tablespoons, chopped (for garnish)
• Salt and black pepper: to taste
• Grated Parmesan: optional, for serving

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve about 1 cup of pasta water before draining.
2. Prepare the sauce:
   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant but not browned.
3. Add anchovies and seasoning:
   Stir in the anchovies (if using), breaking them up with a spoon. Add the red pepper flakes (if using) and let everything cook for another minute until the anchovies dissolve into the oil.
4. Add olives, capers, and tomatoes:
   Toss in the chopped olives and capers, followed by the crushed tomatoes (and tomato paste if using). Stir everything together and let it simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Season with salt and black pepper to taste.
5. Combine pasta and sauce:
   Add the cooked pasta to the sauce, tossing it gently to coat. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
6. Serve:
   Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan.

Tips:

• Anchovies: If you’re not a fan of anchovies, you can skip them, but they do contribute a rich, umami depth to the dish.
• Olives: The type of olives you use can greatly influence the flavor, so go for briny, flavorful ones like Kalamata or Gaeta.
• Fresh tomatoes: If using fresh tomatoes, you can blanch and peel them first to avoid the skins, or simply chop them and let them cook down into a sauce.

This pasta is bold, salty, and savory—perfect for a quick weeknight dinner or when you