Top-ranked recipe named "Spaghetti alla Puttanesca"
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
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.
This dish is also great when served with penne or fusilli.
pols005 3 months agoThis 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!
meredithblakesleewilson 6 months ago
mamjobine 7 months agoExcellent, I work on ship and I received great compliment from the captain for this receipe
deeder5 7 months agoLoved it but would suggest cutting back on olive oil some
mamjobine 1 year agoReally got an excellent response from my crew
Deb23 1 year agoI 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
Audreyjones25 1 year agoDelicious! 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)
Yorkielovindiva 4 years agoThe 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!!!
sgrishka 6 years agoThis dish is also great when served with penne or fusilli. [I posted this recipe.]