Spaghetti Alla Puttanesca

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by Michael on November 20, 2012 · 0 comments

in Main Dishes,Pasta,Recipes

Spaghetti Alla Puttanesca or “Whore’s style spaghetti” in Italian. Sounds like an old and ancient dish harkening back to a whore’s dilemma of having few ingredients to cook with.

But really, this was popularized by name in the 1960”s based upon many Southern Italian sauces. The recipe varies across Italy and really I think that it was a marketing effort to define a particular restaurant’s version.

For me, the legend of whatever they had really works. This is what I call a no recipe recipe. You can and should just go with it. Trust your desire. I think that the tomatoes, garlic, olive oil and anchovies are the base. Feel like adding sausage? OK. Peppers? Yep. Anything? Yes! This tastes great with grated ricotta salata cheese.



1 pound spaghetti
4 tablespoons olive oil
5 cloves garlic
6 flat anchovy fillets
½ teaspoon crushed red pepper flakes
1 cup mixed Kalamata and Italian green olives chopped
3 tablespoons capers
1 28-once can diced tomatoes
1/4 cup chopped parsley
½ cup red or white wine

Optional: Pretty much anything you want!



Finely slice the garlic.
Add the olive oil, garlic, chili flakes and anchovy fillets to a skillet and cook on medium high until the anchovies dissolve – about 5 minutes.

Bring a large pot to a boil for the pasta.
Boil the pasta for 9 minutes, drain and set aside.
(Do this at the same time as the next steps)

Add the tomatoes and wine and bring to a simmer.
Cook on a low simmer for 15 minutes.
Add the rest of the ingredients and cook for another 5 minutes

Toss the pasta in the sauce and serve with grated cheese on top.

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