If you’re looking to add a burst of Mediterranean flavors to your cooking repertoire, Spaghetti alla Puttanesca is the perfect dish. Originating from the Campania region of Italy, this pasta is renowned for its robust combination of tomatoes, olives, capers, and anchovies. Let me guide you through crafting this savory classic in your own kitchen.
Ingredients
- 400g spaghetti
- 4 cloves garlic, minced
- 6 anchovy fillets, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 800g canned diced tomatoes (or fresh ripe tomatoes, chopped)
- 100g pitted black olives, sliced (preferably Gaeta or Kalamata olives)
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- Extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Sauce Base
- Heat Olive Oil: In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat.
- Sauté Aromatics: Add the minced garlic, chopped anchovies, and red pepper flakes to the skillet. Sauté for about 2 minutes until the anchovies dissolve and the garlic is fragrant.
2. Add Tomatoes and Simmer
- Incorporate Tomatoes: Stir in the diced tomatoes, bringing the mixture to a simmer.
- Season: Add freshly ground black pepper to taste. Be cautious with salt as anchovies, olives, and capers are already salty.
- Simmer Sauce: Allow the sauce to cook for about 15 minutes, stirring occasionally until it thickens slightly.
3. Add Olives and Capers
- Combine Ingredients: Stir in the sliced black olives and capers.
- Continue Cooking: Let the sauce simmer for an additional 5 minutes to meld the flavors.
4. Cook the Spaghetti
- Boil Water: In a large pot, bring salted water to a rolling boil.
- Cook Pasta: Add the spaghetti and cook until al dente according to package instructions.
- Reserve Pasta Water: Before draining, reserve a cup of the pasta cooking water.
5. Combine Pasta and Sauce
- Transfer Pasta: Drain the spaghetti and add it directly to the skillet with the sauce.
- Toss Together: Mix well to ensure the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
- Add Fresh Parsley: Stir in the chopped fresh parsley.
6. Serve
- Plate the Dish: Serve the Spaghetti alla Puttanesca hot.
- Garnish: Optionally, drizzle with a little extra virgin olive oil and garnish with extra parsley.
- Enjoy: Savor the bold, hearty flavors that make this dish a beloved Italian classic.
Tips for Success
- Anchovy Alternatives: If you prefer a milder flavor, you can reduce the number of anchovy fillets or omit them altogether, though they contribute significantly to the traditional taste.
- Olive Selection: Use high-quality black olives like Gaeta or Kalamata for the best flavor.
- Balancing Saltiness: Since the ingredients are naturally salty, taste the sauce before adding any extra salt.
- Customize Heat: Adjust the amount of red pepper flakes to suit your preference for spiciness.
Conclusion
By mastering Spaghetti alla Puttanesca, you’re embracing the essence of Italian comfort food—a dish that’s both simple to prepare and rich in flavor. This recipe brings together a harmonious blend of ingredients that epitomize the Mediterranean palate. Share this delectable meal with loved ones and enjoy a taste of Italy at your table. Buon appetito!