Spaghetti alla puttanesca is a classic Italian cuisine that has its roots in the vibrant and sunny cuisines of southern Italy, particularly Naples.
Known for its bold, simple flavors, this pasta dish is a perfect example of Italian cucina povera – a traditional style of cooking that emphasizes the use of accessible, everyday ingredients.
Whenever I prepare it, I think of my grandmother, who always knew how to turn the simplest ingredients into something magical.
She often prepared her version of Puttanesca with whatever she had in her pantry, and it was never the same.
SERVINGS:4
Total Time Estimate:
- Active preparation time: ~15-20 minutes
- Cooking time: ~15-20 minutes
- Total time: ~30-35 minutes
INGREDIENTS:
- 14 oz spaghetti
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 can -14 oz whole tomatoes or diced tomatoes, preferably San Marzano
- 1/2 cup black olives, pitted and halved (Gaeta or Kalamata olives work well)
- 2 tbsp capers, drained
- Salt to taste
- Black pepper to taste
INSTRUCTIONS:
Cook the spaghetti:
Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
Reserve about a cup of cooking water, then drain the pasta.Prepare the sauce:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.Add the tomatoes:
Crush the canned tomatoes by hand or with a spoon if they are whole.
Add the tomatoes (and their juice) to the pan with the garlic. Let the sauce cook for about 10 to 15 minutes, stirring occasionally, until it thickens slightly.Add the olives and capers:
Stir in the olives and capers. Let them cook with the sauce for another 5 minutes to allow the flavors to meld.
Season with salt and pepper to taste.Combine the pasta with the sauce:
Add the drained spaghetti directly to the pan with the sauce.
Stir well, adding a little pasta cooking water if the sauce is too thick, and cook for 1-2 minutes, allowing the pasta to absorb the flavors.
Serve:
Serve immediately, possibly with a drizzle of extra virgin olive oil.
Nutrient Amount per Serving Calories 460 kcal Total Fat 13 g Saturated Fat 1.8 g Cholesterol 0 mg Sodium 760 mg Total Carbohydrates 70 g Dietary Fiber 4.5 g Sugars 7 g Protein 11 g
NONNA'S PUTTANESCA SAUCE SPAGHETTI
Notes
- 14 oz spaghetti
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 can -14 oz whole tomatoes or diced tomatoes, preferably San Marzano
- 1/2 cup black olives, pitted and halved (Gaeta or Kalamata olives work well)
- 2 tbsp capers, drained
- Salt to taste
- Black pepper to taste
Reserve about a cup of cooking water, then drain the pasta. Prepare the sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it. Add the tomatoes: Crush the canned tomatoes by hand or with a spoon if they are whole.
Add the tomatoes (and their juice) to the pan with the garlic. Let the sauce cook for about 10 to 15 minutes, stirring occasionally, until it thickens slightly. Add the olives and capers: Stir in the olives and capers. Let them cook with the sauce for another 5 minutes to allow the flavors to meld.
Season with salt and pepper to taste. Combine the pasta with the sauce: Add the drained spaghetti directly to the pan with the sauce. Stir well, adding a little pasta cooking water if the sauce is too thick, and cook for 1-2 minutes, allowing the pasta to absorb the flavors. Serve: Serve immediately, possibly with a drizzle of extra virgin olive oil.
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