Spaghetti Puttanesca is an Italian pasta dish that's super quick to make and can be made with either fresh or canned tomatoes.
The Strange and Interesting Origins of Spaghetti Puttanesca
Rumor has it that spaghetti puttanesca originated in brothels as a way to lure in customers with its rich aroma. All I can say is that I hope the ladies saved some for themselves. Goodness knows they probably needed it more than their customers. 😉
Origins aside, spaghetti puttanesca is one of my all-time favorite pasta dishes.
In the summer, when tomatoes are ripe and delicious, I love to make it with Roasted Tomato Sauce. But, you can just as easily make it with canned tomatoes, making it one of those quick year-round dishes you can whip up any time you have a hankering.
(FYI: I always have a hankering for pasta.)
Spaghetti Puttanesca is a Year-Round Dish with Fresh Seasonal Options
In the summer, when tomatoes are at their peak, Roasted Tomato Sauce is a staple ingredient in our house. I make tray after tray of it, freezing or canning as much of the stuff as possible so I can pretend tomatoes are in season even when they're not.
But... the summer's roasted tomato sauce doesn't last long in our house. One of these years, I will perhaps manage to make enough to last us through the winter. But, as of today, I can tell you that's never happened.
If we're lucky, we still have a bag in the freezer (or a jar in the pantry) in early December. (We're rarely that lucky.)
So, from about November through June, if we're eating spaghetti puttanesca, it's made with canned tomatoes, and it's just as delicious.
If you're using canned tomatoes, try to find ones that say they were "fire roasted". I love the fire roasted tomatoes from Muir Glen. But, use whatever variety you prefer.
What Kind of Pasta is Best for Spaghetti Puttanesca?
My friend Judy got me hooked on making homemade pasta a couple of years ago and I haven't looked back. I almost always break the process into small chunks which makes it easy to fit into the week. Here's what I do:
- Make the past dough - this takes about 10 minutes. Wrap the dough with plastic wrap and toss it in the refrigerator.
- A day or two later, use a pasta machine to roll out the dough and cut it into spaghetti noodles. Hang the noodles on a pasta drying rack and leave them to dry. This will take roughly 15 minutes.
- When the noodles are dry, pack them into an airtight container and put them in your pantry. They are ready to cook when you are.
You'll find more tips and tricks in this recipe for homemade spaghetti noodles. If you're anything like me, once you try making pasta you'll never go back to the dried packaged variety. It really is just so much better.
By the way - this is the pasta machine and collapsable pasta drying rack that I use.
More Delicious Pasta Recipes:
One of easiest recipes I know how to make is also the most delicious - brown butter sauce pasta with parmesan and crispy bread crumbs. Like spaghetti puttanesca, brown butter pasta is especially delicious when made with homemade spaghetti noodles.
Two more super quick weeknight dinner recipes are this 20-minute garlic chipotle pasta which can be made with or without chicken and classic chicken piccata.
And for pure warm and homey comfort food, look no further than pasta bolognese or spaghetti with homemade marinara sauce.
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📖 Recipe
Spaghetti Puttanesca
Ingredients
- 1 pound dried spaghetti, dried - OR homemade spaghetti noodles
- 1 tablespoon minced garlic
- 2 ounces anchovy fillets
- ¼ - ½ teaspoon (or more if you like it spicy) crushed red pepper flakes
- ½ cup (about 2 ounces) black olives, chopped
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 cups Roasted Tomato Sauce - OR 32 ounces canned crushed tomatoes, preferably fire roasted
- 4 ounces nonpareil capers, drained
- Chopped fresh parsley and shredded parmesan for serving
Instructions
- Bring a pot of water to boil and add 1 tablespoon of salt. Cook dried pasta according to the package directions, cooking it so that it's just slightly underdone. If cooking homemade, fresh pasta, cook for 1-2 minutes. Drain in a colander set in the sink, rinse the noodles with cold water to stop them from cooking, and toss with a drizzle of olive oil to keep the pasta from sticking.
- Add the garlic, anchovies, red pepper flakes, chopped olives, sugar, salt, and pepper to a small bowl.
- In a heavy bottomed saucepan or dutch oven, heat oil over medium heat. Add garlic and anchovy mixture. Sauté 2-3 minutes, breaking up the anchovies with your spoon.
- Add tomato sauce or canned crushed tomatoes. Bring to a simmer and cook, uncovered, over medium heat for 20 minutes, stirring from time to time.
- Stir in the capers. Taste and add more salt and pepper if necessary.
- Add the pasta to the pot with the sauce. Toss the pasta around in the sauce for 1-2 minutes to finish cooking the pasta and allow it to absorb some of the sauce.
- Serve the pasta topped with chopped fresh parsley and shaved parmesan.
Notes
Have some leftover pasta that you're not sure what to do with? Use it to make a simple Pasta Frittata!
A note to vegetarians about parmesan cheese: Most parmesan cheese contains animal rennet and is not vegetarian. This is also true of other cheeses, such as Pecorino Romano, Grana Padano, and Gorgonzola, and some french cheeses. There are more and more plant-based vegan and vegetarian cheeses available every day. So, if eating vegetarian is important to you, look for those.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 2220mgCarbohydrates: 52gFiber: 7gSugar: 14gProtein: 13g
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