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ingredients
This is very flavourful pasta whose name roughly translated from Italian means “whore’s spaghetti”, no joke. The dish is thought to have originated in the state owned brothels of Italy in the 1950's. It is speculated that the “civil servants” in these brothels created this pasta due to its inexpensive ingredients and easy preparation. I have to say that this is one of my favourite pasta dishes to make because it can be done after work so quickly. The dish contains anchovies and I know a lot of people would cringe at that thought but the finished pasta is not fishy and instead has a wonderful salty dimension of flavour that is difficult to explain. I guess you will have to try it to see what I mean.
spaghetti alla puttanesca
This recipe has been slightly changed from the classic.
1 package dried whole wheat spaghetti
1 small onion minced
3 cloves garlic minced
1/4 cup extra virgin olive oil
2 1 Tbsp drained rinsed minced capers
1/2 cup sliced black olives (not Kalamata or salt cured)
1/2 cup sliced green pimento stuffed olives
2 tsp red chilli flakes
1 Tbsp anchovy paste or 5 filets minced
1 28 oz. Tin whole tomatoes (the best you can find) chopped thin with all the juice.
1 good handful fresh basil torn into pieces (except 3 leaves)
1 good handful flat leaf italian parsley chopped
salt and pepper to taste
fresh parmesan cheese lightly shaved. If you don't have a cheese shaver you can use a vegetable peeler as I did here.
1 package dried whole wheat spaghetti
1 small onion minced
3 cloves garlic minced
1/4 cup extra virgin olive oil
2 1 Tbsp drained rinsed minced capers
1/2 cup sliced black olives (not Kalamata or salt cured)
1/2 cup sliced green pimento stuffed olives
2 tsp red chilli flakes
1 Tbsp anchovy paste or 5 filets minced
1 28 oz. Tin whole tomatoes (the best you can find) chopped thin with all the juice.
1 good handful fresh basil torn into pieces (except 3 leaves)
1 good handful flat leaf italian parsley chopped
salt and pepper to taste
fresh parmesan cheese lightly shaved. If you don't have a cheese shaver you can use a vegetable peeler as I did here.
Suggested Drink Pairing
sangiovese or sauvignon blanc
additional photographs
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design
Begin by getting all of your ingredients ready before hand arranging them in bowls beside your stove. This process is referred to as mise en place. This pasta cooks quick so you will need one.
Get your water boiling for the pasta and then start the pasta. Finish your pasta cooking while you make the sauce.
In a wok or large frying pan on medium heat sweat the onions, garlic, and chilli flakes in the olive oil for a couple of minutes or until they turn translucent. Add the anchovies, olives, capers, tomatoes and juice and simmer for 10 minutes and stir every couple of minutes. Add all the fresh herbs except a couple of full basil leaves and continue to simmer for about 5 minutes.
Toss the finished sauce with the pasta and finish with a light drizzle of extra virgin olive oil, shaved parmesan cheese and torn basil leaves.
Enjoy!
Get your water boiling for the pasta and then start the pasta. Finish your pasta cooking while you make the sauce.
In a wok or large frying pan on medium heat sweat the onions, garlic, and chilli flakes in the olive oil for a couple of minutes or until they turn translucent. Add the anchovies, olives, capers, tomatoes and juice and simmer for 10 minutes and stir every couple of minutes. Add all the fresh herbs except a couple of full basil leaves and continue to simmer for about 5 minutes.
Toss the finished sauce with the pasta and finish with a light drizzle of extra virgin olive oil, shaved parmesan cheese and torn basil leaves.
Enjoy!