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Italy's Scandalous Spaghetti PUTTANESCA – The Pasta of the Red Light District

Byamazingfoodstv


Is it all about sex in Italy? Including food? Puttanesca is one of the most known and loved spaghetti recipe in the world and yet not many know its scandalous origin. Let’s make the AUTHENTIC and ORIGINAL PUTTANESCA while learning its secret origin.

Written recipe? On our website:

#pasta #italianfood #recipe #italy

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Italy’s Scandalous Spaghetti PUTTANESCA
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Pasta Puttanesca is a celebration of Mediterranean ingredients: olives, capers, anchovies, tomatoes and garlic! It is also a classic and quick recipe of Naples. What many don’t know? This recipe’s name literally translates to ‘whorish’ and has a colorful history!

The first mention of this dish comes from an Italian cooking manual written by Ippolito Cavalcanti in the 1800’s where the basics of the dish are described without the tomato.
Over time, as tomato became popular in Italy, tomato also became an ingredient in the Puttanesca.

And for that scandalous name? Well, watch our video and then let us know in the comments what your favorite theory is!

INGREDIENTS (serves 4)
Vermicelli or Spaghetti: 11 oz (320 g)
Crushed Tomatoes: 14 oz (400 g); best made from whole peeled tomatoes, crushed by hand
Gaeta olives (or Kalamata): 80 g; pitted
Capers: 5 tbsp (40 g)
Anchovies: 4 fillets
Garlic: 2 cloves
Extra Virgin Olive Oil: 4 tbsp
Fresh Red Chili Pepper: one
Parsley: a handful
Fine Salt: to taste

NOTE: Rinse or better yet soak the capers and olives in filtered water for 30 minutes before using in this dish to remove the excess salt or any vinegar flavor from preservation.

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TABLE OF CONTENTS
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0:00 intro
0:19 Cavalcanti’s Early Version of Puttanesca
3:00 Puttanesca with Tomatoes
4:09 Origins of the Pasta’s Name “Puttanesca”

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32 Comments

  4. I tend to finish with more olive oil than most folks do because the extra fat foils the extra sharpness of the other ingredients.

    I use salt-packed capers which I rinse and soak and then mince, so they are not very salty but they express that beautiful floral scent you can only get from salt-packed dry capers.

    For olives I use only whole olives which I either tear by hand (black) or slice around the pit (green). Pitted olives are either too mushy because the brine attacks the fruit from inside the hollow where the pit once was, or they taste too much like Calcium Chloride (usually the canned pitted and sliced black). I don't like rinsing them because I want the full flavor of the brine.

    Anchovies are also salt-packed. I rinse them, soak them briefly, behead and gut them, and then gently remove the two filets. WAY more delicious than oil-packed, but it's much more work, to be sure.

    I just love the way olive oil compliments this dish, so I use a good bit. The resulting dish is not oily, it's just mouth-filling and delicious.

  6. I'm a PUTTANESCA guy and cook my garlic, olives, anchovies (opt), capers in EVOO or OO first until they have passed a lot of water then add the passata add diced red capsicum and cook for a good 40min to 1hr until the sauce turns darker.

    Chilli can be added in the early to 1/2 stage, after that it's hard to measure the heat.

  9. I have heard numerous stories regarding the name. One of the stories said it was a quick pasta sauce that the prostitutes could make in between tricks so they could eat. The second story was prostitutes would cook this to entice their clients. And the third story I heard, was that the sauce comes together so quickly but it’s so flavorful that it appears you have cooked all day. So the cheating housewife would make this sauce for her husband, after being out all day with her boyfriend. Whichever the real story is the sauce is wonderful. I’ve been making it for years.

  10. My understanding is that because this dish can be prepared very quickly and usually with simple, filling, pantry ingredients, it is considered convenient and tasty nourishment to sustain you for the evening in the time between "clients."

  12. Spaghetti Puttanesca

    Piatto Recipes (YT)

    https://www.youtube.com/watch?v=lsbTWCPQvvc

    Ingredients

    Kalamata Olives, soaked for 30 minutes to remove excess salt, pitted, and coarsely

    chopped (with some pitted and left whole for garnish)

    Capers, soaked for 30 minutes to remove excess salt

    Water

    Pasta (Monograno Felicetti Matt Spaghetti)

    Extra Virgin Olive Oil

    Garlic, smashed, peeled, and finely minced

    Dried Calabrian Pepper, whole

    Anchovies

    15 oz can 365 Organic Crushed Tomatoes (no salt added)

    Italian Parsley, finely chopped

    Fresh Ground Black Pepper

    Directions

    Place pasta bowl(s) in a 200F oven to warm.

    Using the Le Creuset 26 Dutch oven with 3 inches of water, cook the pasta 1 minute prior to being al dente—stirring, occasionally initially, to prevent the pasta from sticking.

    In a large frying pan on medium heat (240F), add olive oil, garlic, and Calabrian pepper—toss/stir occasionally to combine and cook for a minute.

    Add anchovies—crush and stir to combine and cook for a minute.

    Add tomatoes, capers, and olives—stir to combine and cook for a minute.

    Remove the Calabrian pepper and add the cooked pasta and a ladle of pasta water—stir/toss to combine and cook for a minute.

    Add parsley—stir to combine.

    Using a large Zwilling J.A. Henckels fork, twist to pick up a portion of pasta and plate—add another portion as desired.

    Garnish with whole, pitted olives; a few capers; a light sprinkle of fresh ground pepper; and a wee shower of parsley.

    Enjoy : )

  13. Far more "scandalous" if you squeeze chocolate (and strawberry) ice-cream syrup all over it. And why not splatter half your ice-cream dessert all over it and onto pizzas and almost everything you eat? You may get banned from restaurants but think of all the money you'll save as well as the freedom to eat and mix together whatever the h*ll explodes your mind and your tastebuds..
    PS. ironically I'm a razor-thin guy and vegetarian – I spend about two hours a day running, swimming, cycling, full-body exercising and only eat once a day – meanig very late in the evening or post-midnight. Got into the habit in Spain – Barcelona (Ramblas) where most sensible stroling free-thinkers don't eat till after midnight..
    Paul G

  20. After different experiences with Anchovies use in italian-style pasta, I notice the traditional way ; to start with them in the first steps, into the oil to transfer there its strong taste. I still do this but a huge part of this taste disappear with heath. So here’s my optional tip use anchovies in first steps with oil and at the very last step : add some uncooked canned anchovies, chopped into the pan before serve and few small elements directly into the dish on the plate. thoses will be the tastiest and shouldn’t dominate the dish. amount is according to everyone’s taste but soft-mild presence of those anchovies should be good while keeping the spirit of puttanesca.

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