Bold and comforting in the best way, puttanesca sauce is made from simple pantry staples like canned tomatoes, garlic, anchovies, olives, and capers. Toss in some spaghetti, and you have the perfect pasta puttanesca for any night of the week!
The word “puttanesca” literally translates to “in the style of the prostitute,” hinting at one theory that this tangy sauce was invented by prostitutes to entice potential clients with its bold aroma. Are you blushing yet? Others believe it was created by a chef who, lacking fresh ingredients, crafted this comforting dish with a handful of pantry items on hand.
Puttanesca Spaghetti is a flavourful dish, so you’ll want to pair it with sides that complement its bold tastes. Here are a few ideas:
- Salad: A simple, fresh salad with a light vinaigrette can provide a nice contrast. Consider a mixed greens salad with tomatoes, cucumber, and a lemon vinaigrette.
- Garlic Bread: Crunchy garlic bread is a classic pairing with pasta dishes. You can make it extra special by adding herbs like rosemary or parsley.
- Roasted Vegetables: Oven-roasted vegetables like zucchini, bell peppers, and eggplant can add a delightful earthy flavor to the meal.
- Antipasto Platter: An assortment of marinated vegetables, olives, and cheeses can serve as a perfect appetizer or side dish.
- Caprese Salad: The combination of ripe tomatoes, fresh mozzarella, basil, and a drizzle of balsamic glaze can beautifully complement the Puttanesca sauce.
- Light Dessert: For dessert, consider something light like a sorbet or fresh fruit to cleanse the palate after the rich pasta dish.
Puttanesca Spaghetti
Bold and comforting in the best way, puttanesca sauce is made from simple pantry staples like canned tomatoes, garlic, anchovies, olives, and capers.
Ingredients
- 250g Spaghetti
- 20ml olive oil
- 2 chillies sliced and chopped, leave the pips if ou like more heat
- 2 cloves of garlic finely chopped
- 6 anchovy fillets or 2 tablespoons capers
- 15 black olives pitted
- 1 cup of cherry tomatoes (ripe) or 1 tin cherry tomatoes
- handful of basil leaves
- salt and freshly ground black pepper to taste
- parmesan cheese or any other hard cheese
Instructions
- Cook the spaghetti: Put the pasta into plenty of boiling water, stir it, bring it to a simmer, turn the heat off, put a lid on, and leave it to finish cooking for 10-12 minutes. This method works perfectly fine.
- Drain in a colander and set aside.
- Preheat your griddle or skillet pan on high heat. Add olive oil, garlic, capers or anchovies, and chillies. Sauté, stirring frequently.
- Add in the olives, and lightly sauté.
- Add in the tomatoes, pressing some of them to release the juices. Simmer for at least 10 to 15 minutes on reduced heat. Add in a handful of basil leaves.
- Mix this sauce with the spaghetti, and add Parmesan cheese or hard grated cheese.
- Season to taste.