Spaghetti alla Puttanesca
‘Puttana’ literally translates to ‘whore’ so I guess this is why this dish is known as tarts spaghetti. When you research online there are so many variations to the history of this, but most say it is because courtesans would make this as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.
The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.
Its so easy to make and a quick dinner but also extremely moreish and tasty.
- Serves 4
- 1 tin of anchovies in olive oil (about 8 fillets), finely chopped
- 3/4 garlic cloves, crushed
- 1 tsp. paprika
- 1 tsp. red pesto
- 1/2 tbsp. dried chillies
- 1 tin plum tomatoes
- 2 tbsp. of sun-blushed tomatoes and some of the oil…..see my recipe here
- 100g black olives
- 100g capers
- Zest of a lemon
- Flat Leaf Parsley, a handful
- Spaghetti, a handful per person
- Extra Virgin Olive oil & Parmesan for serving
- Cook the spaghetti al dente and set aside, reserve around 100ml of the pasta water for later.
- Whilst the spaghetti is cooking heat the olive oil in a pan and add the anchovies. Cook and watch them melt into the oil, I press on them a little with a wooden spoon to help them melt and crush. Cook for a few minutes.
- Add the garlic, paprika, pesto and chilli flakes and stir.
- Add the capers and olives.
- Pour in all of the juice from the tinned tomatoes and 3 plum tomatoes crushed up, you might not need the full tin.
- Sprinkle in the sun-blushed tomatoes and lemon zest.
- Add the cooked spaghetti to the sauce and mix well.
- Stir through carefully, making sure all of the pasta is covered in the sauce. Pour in a splash of pasta water to loosen up the sauce.
- There is no need to add salt to this dish as the anchovies and capers will season this enough. You can add a little black pepper.
- Add chopped parsley, mix and serve.
- Drizzle over some extra virgin olive oil and sprinkle over extra parsley. Serve with Parmesan cheese.