Spaghetti alla puttanesca is a traditional dish from Neapolitan cuisine, famous for its strong Mediterranean flavor. With tomato, olives, and capers, it encapsulates the aromas of Southern Italy in a simple yet rich sauce.
Bring a pot of salted water to a boil and cook the spaghetti al dente according to the time indicated on the package.
In a pan, heat the extra virgin olive oil with the garlic; add a pinch of chili pepper if desired and the anchovy fillets.
Add the well-rinsed capers and pitted black olives, and let cook for a few minutes.
Add the tomato passata (or the crushed peeled tomatoes) and cook the sauce for about 10-15 minutes, adjusting with salt.
Drain the pasta, reserving a bit of cooking water; transfer the spaghetti to the pan with the sauce and, if necessary, add a ladle of cooking water to combine.
Stir carefully so that the pasta absorbs the dressing well and finish with a sprinkle of parsley.
Serve the spaghetti hot, garnishing with fresh basil and grated Parmesan cheese, if desired.
Pot
Pan
Colander
Ladle
Matching wine
A quick, fragrant, and bold first course that brings the most authentic Mediterranean flavors to the table.
Italy, Campania
| Energy (kcal) | 461.59 |
| Carbohydrates (g) | 8.88 |
| of which Sugars (g) | 2.64 |
| Fat (g) | 45.37 |
| of which Saturates (g) | 6.65 |
| Protein (g) | 4.61 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.15 |
