Spaghetti puttanesca – Traditional Italian recipe
Spaghetti puttanesca are a classic of the south Italian cusine.
Once again roots are speaking, and I take inspiration from pop cuisine.
This is the only spaghetti puttanesca recipe I recognize as such.
Other spaghetti puttanesca recipe that claim to be so, are just a pale imitation of this delicious classic Italian pasta dish.
Some people do it with anchovies, or even with mixed peppers, and that’s fine by me. Everyone does as they please.
But this is the only classic spaghetti puttanesca recipe.
I like this dish so much that I even cook it for non conventional times.
According to my mother you shall never cook this dish on a Sunday..not sure why, but rules are for breaking.
Not only on a sunday but in this lovely Christmas Holiday season even.
I like the red color of this puttanesca sauce, it combines fantastic with christmas don’t you think?
If you make my spaghetti puttanesca recipe, I would love to see your photos!
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Here it is all that you need for a delicious spaghetti puttanesca
Ingredients for 2 serves of spaghetti puttanesca
120gr uncooked spaghetti
100gr kalamata olives
about 10 cherry tomatoes
120ml canned chunky tomatoes
Extravirgin olive oil
1 garlic clove
Spaghetti puttanesca – Cooking method
Quality of the olives determines a lot of the taste of this pasta dish.
The ones that you can more or less get wherever you are, is the Kalamata olives.
So buy 100gr of them and pit them yourself. I strongly discourage you from buying ready pitted olives that come in water.
As for the capers, the smaller ones are the best for me.
Matter of tastes I know.
Firstly take care of pitting the olives and keep them aside for the moment.
After that wash the capers, should they be too salty, and put them together with the olives in the same bowl.
Put a large frying pan over medium heat, and pour in some extravirgin olive oil.
Finely chop the garlic and add it to the pan.
Let it sizzle a bit.
Wash and cut the cherry tomatoes in half, and when you’ve done so, add the tomatoes to the pan.
Toss to let the tomatoes mix with the oil.
Time to add in the capers and the olives.
You can cut the olives in half if you want or just have them whole.
Let the tomatoes mix with the olives and capers, toss the pan to blend flavours together.
Once the cherry tomatoes have gotten “ripe skin” you can add the canned chunky tomatoes.
Season with salt and black pepper, give it a stir and let cook for 7/8 minutes over gentle heat.
In the mean time put a pot with salted water on and bring the water to a boil.
Cook the spaghetti just al dente.
Drain it and add it to the sauce pan.
The pasta will finish its cooking process right in the sauce pan so that it will grab all the taste.
One minute and half it’s all it needs.
Stir often and leave the heat on very low, or the pasta will stick to the bottom of the pan and the sauce will burn!
After that, take the pan off the heat, sprinkle with some more pepper to taste and serve immediately.
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Spaghetti puttanesca are served!