Best 3 Spaghetti Pasta Alla Puttanesca Recipes

**Spaghetti Pasta Alla Puttanesca: A Spicy, Savory Italian Classic**

Originating from Naples, Italy, Spaghetti Pasta Alla Puttanesca is a delectable dish that tantalizes taste buds with its bold flavors. This classic Italian pasta features a vibrant sauce made from fresh tomatoes, briny olives, piquant capers, and anchovies, all harmoniously blended with garlic, red pepper flakes, and fresh parsley. This article presents three enticing variations of Spaghetti Pasta Alla Puttanesca, each offering a unique flavor profile:

* **Classic Spaghetti Pasta Alla Puttanesca:** This traditional recipe stays true to the original, using anchovies to impart a savory depth of flavor.

* **Vegetarian Spaghetti Pasta Alla Puttanesca:** A meatless rendition that substitutes anchovies with flavorful sun-dried tomatoes, creating a vibrant and umami-rich sauce.

* **Seafood Spaghetti Pasta Alla Puttanesca:** A seafood lover's delight, this variation incorporates succulent shrimp and mussels into the classic sauce, resulting in a briny and aromatic dish.

Whether you prefer the classic, vegetarian, or seafood version, Spaghetti Pasta Alla Puttanesca promises a culinary journey to the heart of Italy. You'll find detailed recipes with step-by-step instructions and ingredient lists for each variation, ensuring a successful cooking experience. Let's dive in and explore the delightful flavors of this iconic Italian dish!

Let's cook with our recipes!

SPAGHETTI ALLA PUTTANESCA

Spaghetti alla Puttanesca image

An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!

Provided by Jacqueline De Bono

Categories Main Course

Time 35m

Number Of Ingredients 11

Ingredients

400 g spaghetti ((14oz) I used spaghetti made by Rummo.)
3-4 tbsp extra-virgin olive oil
3-4 garlic cloves (thinly sliced or finely chopped)
6 to 8 anchovy fillets (finely chopped (Italians prefer salted anchovies but you can also use those in oil))
1 tsp Peperoncino flakes or 1- 1/2 a chopped peperoncino ((Italian red chilli pepper))
1 tbsp capers (drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them))
100 g pitted black or green olives ((3.5oz) I used taggiasca olives)
400 g Fresh sauce tomatoes (San Marzano or datterini) ((140z) peeled, deseeded and chopped.)
1 handful fresh parsley leaves (chopped)
Freshly ground black pepper.
Salt (for pasta and to taste)

Steps:

Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
Add capers, a bit of parsley and olives and stir to combine.
Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
Cook pasta to just under al dente (about 1 minute less than the package recommends).
Drain pasta reserving 1 cup of the cooking water.
Add drained pasta to the sauce.
Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
Sprinkle with some more parsley.
Season with salt and pepper as required.
Serve immediately.

Nutrition Facts : Calories 536 kcal, ServingSize 1 serving

SPAGHETTI ALLA PUTTANESCA

Spaghetti alla Puttanesca image

Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.

Provided by Accepted in the Beloved

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 12

Number Of Ingredients 14

Ingredients

3 (28 ounce) cans diced tomatoes
⅔ cup extra-virgin olive oil
1 white onion, diced
1 bunch fresh basil leaves, torn
1 tablespoon anchovy paste
6 cloves garlic, minced
1 tablespoon dried oregano
⅛ teaspoon baking soda
salt to taste
3 (6 ounce) cans pitted black olives, chopped
1 cup balsamic capers, drained
1 bunch parsley leaves, chopped
3 (16 ounce) packages spaghetti
1 teaspoon red pepper flakes

Steps:

Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g

SPAGHETTI ALLA PUTTANESCA

Spaghetti Alla Puttanesca image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, sliced
4 anchovy fillets
2 ounces pitted and sliced black olives
1 tablespoon salted capers, rinsed and chopped
Pinch crushed red pepper
1 pound spaghetti
1 handful fresh parsley, leaved picked and chopped
Kosher salt and freshly ground black pepper, to taste

Steps:

Bring a large pot of water to a boil.
Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

Tips:

Choose high-quality ingredients: Use fresh, ripe tomatoes and flavorful anchovies. Look for good quality olives and capers, and use a full-bodied olive oil.
Don't overcrowd the pan: When cooking the pasta, be sure to use a large enough pot so that the pasta has plenty of room to cook evenly.
Cook the pasta al dente: Pasta should be cooked until it is tender but still has a slight bite to it. This will help it hold up better in the sauce.
Use a good quality tomato sauce: You can use a store-bought tomato sauce or make your own. If you're using a store-bought sauce, be sure to choose one that is flavorful and has a good balance of acidity and sweetness.
Add the anchovies early: This will allow them to dissolve into the sauce and add their flavor. If you don't like the taste of anchovies, you can omit them or use a smaller amount.
Don't overcook the sauce: The sauce should be cooked just long enough to heat through and allow the flavors to meld. Overcooking will make the sauce bitter.
Serve immediately: Pasta alla puttanesca is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Spaghetti pasta alla puttanesca is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. With its bold flavors and simple preparation, spaghetti pasta alla puttanesca is sure to become a favorite in your home.