Putanesca pasta
4 servings
40 minutes
Pasta puttanesca is a vibrant and aromatic dish of Italian cuisine known for its rich history and bold flavor. Legend has it that it originated in Naples and was made from simple accessible ingredients used by locals. Anchovies, garlic, capers, and olives play the main role here, forming a spicy, salty-savory sauce. The sweetness of tomatoes and the heat of red pepper flakes add depth to the flavor, creating a balance between saltiness and a slight tanginess. Linguine absorbs the sauce, turning the dish into a harmonious blend of textures and aromas. Puttanesca is perfect as a quick dinner or a cozy dish for family evenings, impressing with its simplicity and richness. This dish embodies the passion of southern Italy without requiring complex techniques but delivering unforgettable gastronomic pleasure.
1
Boil salted water in a pot.
- Salt: to taste
2
In a small skillet, heat 2 tablespoons of oil over medium heat, add garlic and anchovy fillet. Cook until the garlic turns golden.
- Olive oil: 3 tablespoons
- Finely chopped garlic: 3 cloves
- Anchovy fillet: 1 jar
3
Drain the water from the tomatoes and mash with a fork. Place in a pan, add salt, pepper, and heat over medium heat. Increase the heat and cook for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes sauce-like. Add olives, capers, red pepper flakes, and let it simmer.
- Tomatoes: 350 g
- Salt: to taste
- Ground black pepper: to taste
- Pitted olives: 0.5 glass
- Capers: 2 tablespoons
- Red pepper flakes: to taste
4
Boil the pasta in boiling water, drain the water, mix with the sauce and remaining oil. Add salt and pepper to taste, optionally garnish with herbs and serve.
- Linguine: 450 g
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Basil leaves: to taste
