Pasta alla Putanesca
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Servings
4
This savory pasta recipe hails from the sunny shores of Southern Italy and is known for its rich, umami-filled sauce featuring ingredients like briny olives, zesty capers, fiery pepper (provided by our spiced olives). Combined with the deep, complex flavors of anchovies and ripe tomatoes, this dish offers a symphony of tastes that dance on your palate. Perfectly balanced and effortlessly satisfying, Pasta alla Puttanesca is a quick and easy culinary masterpiece that will transport you to the rustic charm of the Mediterranean with every delightful bite.
The intriguing name of the dish, "Puttanesca," is said to have origins in the Italian word "puttana," meaning "prostitute." Legend has it that this flavorful creation was concocted by the ladies of the night, who could whip up a delicious and quick meal between clients. Regardless of its history, this dish remains a beloved classic in Italian cuisine.
Please note: this recipe is FANTASTIC when made as a vegetarian dish - just omit the anchovies and sausage!
Ingredients
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Spaghetti
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A generous drizzle Extra Virgin Olive Oil
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2 large carrots, diced
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2 large celery stalks, diced
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2 tablespoons Pasta Spice
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250g Salsiccia sausage (optional)
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2 jars Pomodoro Sauce
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4 anchovies (preserved in olive oil)
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4 tablespoons capers in brine
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1 jar Mixed Spiced Olives
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Plenty of Parmigiano Reggiano
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Fresh pepper
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Fresh basil
Directions
Begin by cooking the pasta according to the instructions on the package.
While the pasta is cooking, heat the plates by adding boiling water to them, ensuring you reserve 2 dl (approximately ¾ cup) of boiling water for the sauce.
In a deep pot or sauté pan, sauté the carrots and celery in olive oil until they soften. Add the pasta spice mix and stir.
Optional: Squeeze the sausage meat out into small lumps and sear them in the pot for 3-4 minutes.
Add the anchovies to the pot and stir well.
Pour in the tomato sauce, making sure to rinse the jars with the cooking water from the pasta to get every last bit of sauce. Allow the sauce to simmer gently for 5 minutes.
Stir in the capers and olives according to your taste. If you enjoy some heat, you can add a little of the oil from the olive jar for flavor, or use freshly ground black pepper as an alternative. Simmer the sauce for an additional two minutes until it's ready.
Once the pasta is cooked, drain it and arrange it on the warm plates.
Top the spaghetti with the Puttanesca sauce.
Generously sprinkle grated Parmesan cheese over the dish.
Garnish with fresh basil leaves and drizzle some extra olive oil for added flavor.
For a complete meal, consider serving it with a side of green salad. Enjoy your delicious Pasta alla Puttanesca!
