Spaghetti alla Puttanesca but Different

Pasta dishes are the cornerstone of Italian cuisine, celebrated for their simplicity and complexity. One such dish is Spaghetti alla Puttanesca, known for its bold flavors and rich history.

And today, we're sharing our version of this classic recipe, adding a few personal touches that set it apart from the authentic Puttanesca recipe. But don't worry—if you're a traditionalist, we'll show you how to stay true to the original pasta Puttanesca while still enjoying a fantastic meal.

Instructions:

• ‍Prepare the Sauce: Heat olive oil in a non-stick skillet. Add minced garlic and cook for about a minute until golden but not burnt. Toss in the chopped chilis and cook for 30 seconds, then add 2-3 anchovies and stir until melted.

‍

‍

• Stir in the capers and the olives‍
• Cook the Tomatoes: Add chopped tomatoes. Crush them with a wooden spoon to release their juices.

‍

‍

• Season, with salt, pepper and sugar. Cook for 5-7 minutes or until the sauce reduces to half.‍
• Cook the Pasta: Boil a large pot of salted water and cook your spaghetti one minute less than instructed. Save 2-3 tbsp of the starchy water before draining.‍
• Combine and Serve: Add the pasta and starchy water to the skillet.

‍

‍

• Cook for another minute on medium heat, stirring to combine. Add thyme, Parmesan, and more salt, and pepper.

‍

‍

• Serve with extra Parmesan, thyme, olive oil and a glass of rosé!

A Brief History of Puttanesca

The origins of Puttanesca sauce are as colorful as its name. In Italian, the word "puttana" translates to "prostitute," which is where the dish derives its name.

It is believed that the Puttanesca recipe was invented in a brothel in Naples during the 19th century, designed as a quick and flavorful dish that could be made with inexpensive, pantry-ready ingredients.

The authentic Puttanesca recipe typically includes garlic, anchovies, capers, black olives, chili flakes, tomatoes, and olive oil. It's a bold, briny dish with a lot of umami from the anchovies, offering a complex but straightforward flavor profile.

How Our Puttanesca Recipe Is Different

We love the traditional flavors of spaghetti Puttanesca, but we also enjoy adding our personal twist to it. Our version swaps out black olives for capers and green olives and adds extra chili for a spicy kick. This adjustment came about because one of us isn't a huge fan of black olives, but we didn't want to lose the briny flavor that defines Puttanesca ingredients. Furthermore, we believe that thyme really makes the dish shine when it comes to taste.

We also make our Puttanesca sauce a bit spicier, as we believe that the heat complements the other flavors in the dish. Other than these little tweaks, our version stays true to the classic Puttanesca recipe, making it easy to follow if you prefer the traditional version.

Key Differences Between Traditional and Our Version:

• Olives vs. Capers: Traditional Puttanesca sauce uses black olives, while we substitute the combination of capers and green olives for a tangy, less overpowering flavor.
• Chili for Extra Heat: We add extra chili to bring more spice, something not typical of the authentic Puttanesca recipe.
• Anchovies: Both versions use anchovies for that signature umami flavor, so don't skip them unless you're making a vegan version.

FAQ

And before we sat our goodbyes, let me answer some of the most frequently asked questions you might have regarding this dish.

Q: Why is Puttanesca called Puttanesca?

A: The dish gets its name from the Italian word "puttana," meaning prostitute. It is believed that the dish originated in Naples in a brothel, where it was made from pantry staples that were quick to assemble.

Q: Can you freeze Puttanesca sauce?

A: Yes, Puttanesca sauce freezes well. Simply allow the sauce to cool before transferring it to an airtight container. It can be stored in the freezer for up to three months. To reheat, thaw it overnight in the refrigerator and warm it on the stove.

Q: What does Puttanesca taste like?

A: Pasta Puttanesca has a bold, salty, and savory flavor. The combination of anchovies, capers, and tomatoes creates an umami-rich sauce, while the garlic and chili add heat and depth. It's a complex yet comforting dish.

Q: Can I make a vegan version of Puttanesca?

A: Yes, you can make a vegan Puttanesca recipe by omitting the anchovies. While the sauce won't have the same depth of umami, you can replace anchovies with seaweed or miso paste for a similar salty flavor.

Q: What are the best pasta types for Puttanesca?

A: While spaghetti is traditional, Puttanesca sauce pairs well with other long pasta types like linguine or fettuccine. For a gluten-free version, you can use gluten-free pasta.

Conclusion

That's everything you need to know to make an unforgettable plate of spaghetti alla Puttanesca. Whether you prefer to stick with the authentic Puttanesca recipe or try our spicier, olive-free version, this dish is sure to become a favorite!

Check out our YouTube video below for more details, and remember to like and subscribe.

‍