Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, and garlic — with vermicelli or spaghetti pasta.

Ingredients of Pasta Puttanesca

  • 200 g dried pasta
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup yellow onion, diced
  • 8 cloves garlic, minced
  • 1 tin flat anchovy fillets in olive oil, drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup pitted olives, roughly chopped
  • 3 tablespoons capers, drained
  • crushed tomatoes
  • 1/2 cup dry white wine
  • 1/4 teaspoon black pepper
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 cup fresh basil, roughly chopped
  • 1/4 teaspoon salt, more if needed

How to Make Pasta Puttanesca

  • Add the onion and cook in a pan and add some oil, stirring occasionally about 10 minutes.
  • Add in the garlic, anchovies, oregano, and crushed pepper to pan.
  • Add olives, capers, tomatoes, white wine, black pepper, and parsley.
  • Bring sauce to a boil, then reduce heat, and allow to simmer for about 20 minutes. Toss in the basil and salt and cook for another 5 minutes.
  • Put seasonings as needed.
  • While the sauce simmers, cook your pasta.
  • Bring a large pot of water to a rapid boil, add a dash of salt then add in the pasta and cook according to package instructions.
  • When the pasta is finished cooking, drain well then add it to the sauce and toss to combine.
  • Plate and top with cheese.

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