Spaghetti alla Puttanesca - BigOven 164892
Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Ready in 45 minutes
9 review(s) averaging 4.7. 89% would make again

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Top-ranked recipe named "Spaghetti alla Puttanesca"

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Spaghetti alla Puttanesca is an absolutely delicious classic Italian dish made with tomatoes, olives, capers, anchovies, garlic, and chili flakes. Its name translates as "Pasta in the way a whore would make it". The reason for the dish having such a name is debated. Some say it refers to the spicy, pungent aroma produced by its ingredients that enticed passing customers; others claim realistically that this out-of-the-larder dish was the quickest meal prostitutes could prepare between customers. Today people cook it because it has a remarkable flavor, is quick and easy to prepare, and is made of ingredients easily kept on hand. Assuming you have the staples on hand, including brine-cured black olives, anchovies, and capers, this colorful and spicy dish can be put together in less than an hour.

"Delicious! I added 2 cans of tuna in water because that is the way my mom makes it! Definitely my favorite pasta sauce ever!!! Reminds me of summer time at lake Garda! (I grew up in Italy, in lombardia) "

- Audreyjones25

Ingredients

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3/4 cup Olive oil; olive oil
1 cup Onion; finely diced
3 large cloves Garlic; peeled and minced
6 Anchovy fillets; chopped
1/4 cup Dry white wine; or vermouth
4 cups San Marzano Italian plum tomatoes with juice; hand-crushed
1 cup Gaeta olives; pitted and sliced (or other brine-cured black olives)
2 tablespoons Salt-packed capers; well rinsed
1/2 teaspoon Dried red pepper flakes; to taste
Salt and fresh ground black pepper; to taste
1 pound Spaghetti
10 Fresh basil leaves; torn
1 pinch Dried Oregano
2 tablespoons Italian parsley; (flat-leaf), chopped

Original recipe makes 4 Servings

Servings  

Preparation

Place oil, onion, and garlic in a large saute pan over medium-low heat. Saute for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and saute until anchovies have dissolved into the oil.

Raise heat to high, add wine and bring to a boil. Stir in tomatoes, olives, capers, and, if using, red pepper flakes, and return to a boil. Reduce heat to low and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper, and simmer for 10 minutes more.

Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.

Just before serving, stir basil and oregano into the sauce.

Drain spaghetti. Return drained spaghetti to pot. Over medium-high heat, stir in about 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large warmed serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.

Makes 4 servings as a main course, or 6 servings as a pasta course.

Notes

This dish is also great when served with penne or fusilli.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 898 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was quite tasty and a good weeknight meal. I only used about 1/3 c olive oil and may have thrown in a couple more garlic cloves. Other than that, I left the recipe unmodified. Good stuff!
pols005 3 months ago
Excellent, I work on ship and I received great compliment from the captain for this receipe
mamjobine 6 months ago
Loved it but would suggest cutting back on olive oil some
deeder5 6 months ago
Really got an excellent response from my crew
mamjobine 1 year ago
I made this dish for years when my kids were young.Dont let the anchovies scare you away .They cannot be detected after they are coked in this wonderful sauce.They leave a perfect salty flavor .Mt Y dad who hates fish loved this dish Give it a try you will not be sorry.I make it only with spaghetti
Deb23 1 year ago
Delicious! I added 2 cans of tuna in water because that is the way my mom makes it! Definitely my favorite pasta sauce ever!!! Reminds me of summer time at lake Garda! (I grew up in Italy, in lombardia)
Audreyjones25 1 year ago
The most flavorful Puttanesca I have every made. I have used regular black olives in the past but I used callamata vinegar brine olives and it made all the difference!!!
Yorkielovindiva 4 years ago
This dish is also great when served with penne or fusilli. [I posted this recipe.]
sgrishka 6 years ago
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