Spaghetti alla Puttanesca
Spaghetti alla puttanesca (Italian: "whore's spaghetti") is a spicy, tangy and somewhat salty Italian pasta dish. According to Annarita Cuomo, writer for Il Golfo, a newspaper serving the Italian islands of Ischia and Procida, sugo alla puttanesca was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot. Apparently, when near closing one evening, Petti found a group of hungry friends sitting at one of his tables. Petti was low on ingredients and told them he didn't have enough to make them a meal. They complained that it was late and they
Source and licence
"Spaghetti alla Puttanesca" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spaghetti_alla_Puttanesca, revision 4622379), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spaghetti_alla_Puttanesca&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4622379
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 600 grams (21 ounces) uncooked spaghetti
- 4 tablespoons extra-virgin olive oil
- 115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)
- 5 cloves of garlic, finely chopped
- 200 grams (7 ounces) black olives, pitted and chopped
- 2 tablespoons salted capers, washed well and coarsely chopped
- 1–3 small dried chile peppers, chopped (optional)
- 900 grams (roughly 2 pounds) plum tomatoes, peeled and puréed
- 2 tablespoons chopped parsley
- Salt to taste
Method
- Put the olive oil, garlic, and anchovy paste in a skillet over medium heat.
- Before the garlic browns, add the olives, capers, tomato sauce, and chile peppers.
- Add 2–3 pinches of salt, mixing over high heat. Then lower the heat and allow to simmer for 15 to 20 minutes.
- Meanwhile, cook the spaghetti in salted water (at least 4 quarts of water per pound of spaghetti being cooked). Strain it when it's al dente.
- Place pasta in a large serving bowl, and coat it with sauce. Then, sprinkle it with chopped parsley.
- Mix and serve hot.