History and Origin of Spaghetti alla Puttanesca
Spaghetti alla puttanesca is a traditional Italian recipe originating from the Naples region, dating back to the mid-20th century. Its name, which literally means "in the style of prostitutes," has a curious and controversial history related to its quick preparation and ingredients that are easy to find in the pantry, typical of an express meal for those who could not dedicate much time to cooking.
In Latin America, this recipe is mainly known as "spaghetti alla puttanesca," keeping its original Italian name due to its popularity and direct connection to Italian cuisine. However, in some countries, it is also commonly referred to simply as "pasta with puttanesca sauce" or "Neapolitan pasta with anchovies and olives," emphasizing the rich combination of flavors that characterize this dish.
This sauce is characterized by its intense and spicy flavor, thanks to the mixture of olives, capers, garlic, and anchovy fillets, creating a perfect balance between salty, acidic, and spicy that has won over international palates and become a classic of Mediterranean cuisine.
How to Prepare Spaghetti alla Puttanesca
To prepare this delicious and traditional Italian recipe, carefully follow the steps below using fresh, high-quality ingredients to highlight its characteristic flavor.
Ingredients: Spaghetti, plum tomatoes, extra virgin olive oil, fresh basil leaves, onion, fresh Italian parsley, garlic, capers, anchovy fillets, pitted black olives, fresh chili, and Parmigiano-Reggiano cheese.
If fresh tomatoes are not available, use canned San Marzano Italian tomatoes.
Use 1/2 teaspoon of chili flakes if fresh chilies are not available.
Cook the spaghetti in a large pot of salted water until al dente.
Heat olive oil in a large, heavy saucepan and sauté onions and garlic until the onions soften.
Add anchovies, chili, tomatoes, chopped basil, parsley, and capers.
Stir and simmer gently for 8 minutes.
Discard the garlic clove, add olives, and cook just until heated through.
Serve hot over freshly cooked spaghetti.
Garnish with fresh basil and freshly grated Parmigiano-Reggiano cheese for the final touch of flavor and presentation.
