Puttanesca sauce has a fascinating history. According to one legend, the harlots (hence the name Puttanesca) of Naples prepared this fragrant sauce to attract customers. Another version suggests these women cooked the sauce between clients because it was quick and easy to prepare.
Some argue that Puttanesca sauce must contain anchovies, and they may be right. However, the version without anchovies is equally delicious. If you love anchovies and want to include them, chop two or three and cook them in oil along with the garlic.
Pasta and tomato sauce are a perfect pair, a match made in heaven. Italians, known for their culinary and romantic creations, first paired them with Puttanesca. This dish uses pantry staples (no need for fresh tomatoes or basil) and features symbols of Southern Italian cuisine: tomato sauce, olives, capers, garlic, anchovies, and olive oil. You have the traditional recipe and even a video to guide you!
The aroma of garlic frying in oil is seductive and cozy, evoking memories of Naples’ neighborhoods, Southern Italian streets, and my Neapolitan nonna’s kitchen. The simultaneous sweet and sour smell of tomatoes defines this vibrant dish.
What is Puttanesca Pasta? What’s in a Name?
Puttanesca pasta is a flavorful dish with a name that carries a touch of scandalous history. Unlike arrabbiata, which features only tomatoes and chili, Puttanesca is a rich sauce from Naples known for its bold combination of ingredients.
The Origins of the Name:
The name “Puttanesca” is derived from the Italian word “puttana,” meaning “whore.” There are several intriguing legends about how this name came to be:
- The Harlots’ Tale: One story suggests that the sauce was created by women of ill repute in Naples, who used its enticing aroma to attract customers. This connection between the sauce and its provocative name may have contributed to its enduring mystique.
- Quick Preparation: Another version claims that these women prepared the sauce quickly between clients due to its simplicity. Its easy preparation made it a practical choice for their busy lives.
- Historical Misunderstandings: Some believe that the name might have been a way to evoke the provocative nature of the dish, similar to how the term “à la whore” is used on the island of Ischia to mean “anyhow” or “messily.”
Traditional Ingredients:
Puttanesca sauce is a vibrant blend of:
- Tomatoes
- Olives
- Capers
- Garlic
- Anchovies (optional in some versions and you can skip it)
The result is a robust, savory sauce that pairs beautifully with pasta, making it a cherished part of Southern Italian cuisine.
Whether you’re drawn to its spicy backstory or simply enjoy its bold flavors, Puttanesca pasta stands as a testament to Italy’s rich culinary tradition.
The Secret to Seasoning Pasta Well
The golden rule for cooking pasta well is to immerse the pasta in the sauce, never the other way around. This ensures the pasta is evenly seasoned, prevents it from sticking, and keeps it warmer.
Pasta with Puttanesca sauce Without Anchovies
Pasta with Puttanesca Without Anchovies
Share on Facebook Share by EmailIngredients
- 3 tbsp olive oil
- 6 large garlic cloves germ removed, finely chopped
- 1 796 ml can of Italian tomatoes, chopped
- 12 Kalamata black olives pitted and cut into thirds
- 2 tbsp capers in vinegar drained
- ½ tsp crushed cayenne pepper flakes or less to taste
- ½ cup 20 g chopped fresh parsley
- Pasta to taste my choice: pennette rigate
- 2 tbsp chopped fresh parsley for garnish
Instructions
- In a large saucepan, cook the garlic over medium heat for 30 seconds.
- Add the tomatoes and cook, uncovered, over medium-low heat for 30 minutes or until the sauce has thickened slightly.
- Just before the pasta is cooked, add the rest of the ingredients to the very hot tomato sauce, except the 2 tbsp chopped fresh parsley for garnish.
- Drain the pasta and place it in the pan with the Puttanesca sauce. Gradually add the pasta, stirring until you achieve a nice sauce-pasta balance.
- Serve on individual plates and garnish with the 2 tablespoons of parsley.
Keeping and Reheating Tips
Fresh is Best:
- Immediate Enjoyment: Pasta tastes best when it’s freshly made and hot, giving you that perfect texture and flavor. To get the best result, cook your pasta al dente (still a little firm) and mix it with the sauce just before serving.
Planning Ahead:
- Make the Sauce Early: You can whip up the Puttanesca sauce a few hours in advance and store it in the fridge. When you’re ready to eat, just reheat the sauce gently on the stove, stirring occasionally to keep it smooth. Then add your freshly cooked pasta.
- Leftovers: If you’ve got leftovers, store the pasta and sauce separately so the pasta doesn’t get too soft. When you’re ready to eat, reheat the sauce in a pan with a bit of oil, then toss in the pasta until it’s all warmed up. This way, you keep that nice pasta texture.
Anchovy Advice
Anchovies or No Anchovies:
- Traditional Taste: Classic Puttanesca sauce includes anchovies, adding a rich, savory depth. If you’re into that, chop up two or three anchovies and cook them with the garlic in the olive oil. They’ll dissolve into the sauce, giving it a nice umami flavor.
- Without Anchovies: If anchovies aren’t your thing, or if you’re cooking for someone with dietary restrictions, just skip them. Your sauce will still be delicious, though a bit different. You can add a few more capers or olives to boost the savory flavors.
Choosing Your Olives
Olive Options:
- Traditional Choices: Gaeta olives are the go-to for traditional Puttanesca sauce. They’re small and full of flavor. If you find them, great! If not, don’t worry.
- Alternatives: Other olives work well too:
- Nice Olives: Small and tangy, they add a bright note.
- Nyons Olives: Rich and buttery, perfect for the sauce.
- Kalamata Olives: Bigger and meatier, these are easy to find and add a robust flavor.
Extra Tips and Suggestions
Picking Your Pasta:
- Best Pasta Types: Puttanesca sauce pairs well with lots of pasta shapes. Spaghetti or linguine are classics, but penne, fusilli, or bucatini are also great choices.
Cooking Tips:
- Salt the Water: Don’t forget to salt your pasta water well. It should taste like the sea. This step makes a big difference in the final flavor.
- Al Dente: Cook the pasta until it’s just al dente – firm to the bite. This helps the pasta hold the sauce better without turning mushy.
Serving Suggestions:
- Garnishes: Fresh parsley brightens up the dish. Sprinkle some chopped parsley over each serving just before you eat.
- Cheese: While not traditional, a little freshly grated Parmesan or Pecorino Romano can add a nice touch if you like cheese.
- Side Dishes: Serve your Puttanesca pasta with a simple green salad dressed in a light vinaigrette. Garlic bread or a crusty baguette is also perfect for soaking up extra sauce.
With these easy tips, I hope you can enjoy a delicious Puttanesca pasta whether it’s freshly made or reheated as leftovers.
Bon appétit, friends!
