A traditional Italian meal called pasta puttanesca (also known as spaghetti alla puttanesca) is cooked with spaghetti, tomatoes, olives, capers, and anchovies. In about 20 minutes, this flavorful pasta will be ready. It only requires a few pantry goods and is heavily spiced. It's a fantastic weeknight or date-night meal option!
History of the dish
This dish originates from the Campania region of Italy, specifically from the neighborhood of Naples. Around 1960, it rose in popularity. Its name can be rendered literally as spaghetti with a prostitute's look. It is said that courtesans devised it because they needed a quick meal that could be produced with a few readily available ingredients and served as lunch in between meetings. The flavorful sauce was also meant to entice potential buyers.
A second, more plausible theory claims that Sandro Petti, the co-owner of a restaurant on the island of Ischia, developed pasta. He had to serve a party of guests one evening who, despite it being late, did not want to finish. the restaurant's celebration and demanded more food. They were instructed to respond to the chef's response that his supplies were exhausted by saying, "Put anything you have on hand in the sauce and it will be good!" Sandro prepared this recipe by adding a few of his cupboard
extra food was requested during the restaurant celebration. They were to respond, "Put anything you have on hand in the sauce and it will be great," to the chef's response that his stocks were exhausted. So Sandro added a few of his cupboard staples, and this recipe was born.
Ingredients
How to make pasta Puttanesca step by step
STEP 1:Cut 15 olives in half, chop 10 anchovies (0.9oz/25g) roughly, drain and rinse 2 Tbsp of capers, and finely chop 5 cloves of garlic.
STEP 2:Anchovies, garlic, and 1/2 teaspoon (or more, to taste) of chilli flakes are added to a large frying pan that has been heated with 1 tablespoon each of olive oil and butter. Cook for one minute while stirring over medium heat.
STEP 3:Crushed tomatoes or tomato passata, capers, olives, and pasta cooking water should all be added. Bring to a boil, lower the heat to a simmer, and cook for 15 minutes, occasionally After that, add a little salt and pepper to the sauce. Because anchovies, olives, and capers are already salty, use caution when adding salt (!). Turn off the heat under the pan.
STEP 4:Pasta should be added to the pan and combined with the sauce.
Serve immediately after adding grated parmesan and minced parsley.
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