Spaghetti alla puttanesca is a first dish of Neapolitan cuisine, a first course of preparation simple, but very tasty. The seasoning is prepared with tomato, black olives and capers and, in some versions, also with the addition of anchovy. some say that the name of this recipe was born, at the beginning of the century, by the owner of a brothel in the Spanish Quarter, in the center of Naples on the unusual name of this dressing "alla puttanesca" there are different interpretations, which he used to serve guests this dish, or as a dish prepared by a restaurant for prostitutes returning late at night. Another version has it that would be born by chance by Sandro Petti, in a restaurant in Ischia. Some customers of local joints at a late hour, they would ask the caterer, who was run out of ingredients, to prepare "a whore any", and he prepared a paste with the classic ingredients in a southern cuisine never fail. In short, as for many traditional dishes, there is always some story behind it that fills the plate of "color" and especially here in Naples, that never fails;) Pasta alla puttanesca is the classic version of my mom for lunch on Saturday it provides the linguine instead of spaghetti, tuna instead of anchovies and basil instead of parsley. I have told you, then do vobis: P
- Ingredients for 4 people:
- 320 gr of spaghetti
- 400g cherry tomatoes
- 80 grams of black olives
- 2 tablespoons capers
- 2 anchovy fillets (optional)
- 1 clove of garlic
- 1 red pepper
- extra virgin olive oil
How to make spaghetti alla puttanesca
Saute the garlic and the chopped anchovy fillets in a pan with plenty of olive oil.
Add the pitted olives, capers and red pepper.
After a minute, add the tomatoes
Cook over medium heat for about ten minutes, then season with salt and add the chopped parsley
Meanwhile, cook the spaghetti in a large pot of salted water, half cooked, with the help of a fork, put them in the pan with the sauce with a little cooking water.
Finish cooking the pasta in the pan, blasting everything.
Serve the spaghetti puttanesca adding chopped fresh parsley directly on the plates.