Spaghetti alla Puttanesca are a typical first course of Neapolitan Cuisine, also called simply “aulive and chiapparielle (olives and capers)”. They are prepared with a tomato-based sauce, tuna, olive oil, garlic, black Gaeta olives, capers and oregano.
Of the same dish there is also a Lazio variant that sees salted anchovies added.
Spaghetti alla Puttanesca are prepared in a few minutes with ingredients that you normally already have in the pantry. They are ideal to prepare when you have little time to dedicate to cook, at the same time, you don’t want to give up a savory, rustic and spicy pasta dish!
Discover the authentic recipe of Spaghetti alla Puttanesca, perfect for any occasion!
Add 100 g of oil, a clove of garlic and chopped chilli pepper in a saucepan.
When the garlic is dark, remove it and add the anchovies, clean and desalted, and pulp them with a fork.
Add the tomatoes, peeled and cut into small pieces, the olives, the capers, desalted, and 2 teaspoons of tomato paste.
Mix well, add salt and cook the sauce for 10 minutes; in the end it will have to be quite dark; someone also adds parsley.
Meanwhile, boil the Spaghetti in salted water, drain them al dente and season with the sauce.
We advise you to immediately consume Spaghetti alla Puttanesca, if they should advance you can keep them one day in the refrigerator covered with plastic wrap.
Freezing is not recommended.