Spaghetti alla Puttanesca (Spaghetti Puttanesca)

Spaghetti puttanesca is a tasty and piquant dish. It is one of the more popular recipes of Italian cuisine, originally from Lazio and Campania but now spread all over the world. This recipe, fast and simple, is prepared with fresh tomatoes, garlic, olives, anchovies, capers and red chili pepper. The moderate amount of anchovies gives a slight fishy taste to this recipe without overpowering the distinct flavor of the other ingredients. The term puttanesca comes from a legend in which the “brothels” served this appetizing and aphrodisiac dish to attract customers. In fact, you may already know of the stimulating, vasodilator and aphrodisiac properties of red chili pepper (Capsicum annum). In addition to these effects, this spice has other healthy benefits: it is an antibacterial and antifungal agent, it is rich in vitamins C and E, it helps digestion, and it is a strong antioxidant. This plant is indigenous to America and was used by the natives there in ancient times (5500 BC) in several dishes. In Europe, the red chili was brought back by Christopher Columbus and it is now one of the main spices of the Mediterranean cuisine. It is used especially in Italy’s southern regions to prepare various recipes, adding flavor and spiciness to many dishes. In fact, the name Capsicum, seems to come from the Greek word “kapto”, to bite, referring to one biting his tongue because the strong taste.

SPAGHETTI ALLA PUTTANESCA (SPAGHETTI PUTTANESCA)

Preparation time: 20 minutes           Cooking time: 10 minutes            Servings: 4

INGREDIENTS

340 g (12 oz) spaghetti (artisanal pasta)
600 g (21 oz) ripe tomatoes, S. Marzano or Roma (peeled and diced)
75 ml (5 tbsp) olive oil (Extra Virgin)
2 cloves garlic (crushed)
110 g (¾ cup) black olives or green olives (pitted and sliced)
3 tablespoons Taggiasche olives
3 tablespoons capers (preserved in salt)
8 anchovy fillets (preserved in salt, coarsely chopped)
1-2 dried red chili pepper (finely chopped)
1 tablespoon parsley (finely chopped)

DIRECTIONS

1. Blanche the tomatoes in boiling water, peel and cut into cubes
2. Rinse capers and anchovies under running water. Pat dry with paper. Cut anchovies coarsely
3. Cut black olives into slices
4. In a saucepan, bring 3 liters of salt water to boil
5. In a non-stick skillet on medium-low heat sautè with olive oil garlic, olives, capers and anchovies. Add the tomatoes and red chili pepper, and cook over medium heat for approx. 15 minutes. Add the parsley
6. In the meantime, while the sauce is cooking, boil the spaghetti for approx. 10 minutes (according to the instructions on the package). Before draining the spaghetti, reserve 3 tablespoons of cooking water. Drain the spaghetti and pour into the pan with the sauce and water, heating all together for a few seconds, then serve immediately. If you prefer you can also add the sauce separately to individual plates of spaghetti. You should add the cooking water to the pasta after you drain it.

Note: The traditional recipe calls for black olives from Gaeta but I prefer to replace them with green olives and Ligurian Taggiasche olives that have a sweet and delicate flavor. You can choose the type of olives that better suites your taste. The Neapolitan recipe omits anchovies. In addition you can substitute to regular olive oil with olive oil infused with hot chili pepper. This makes your dish even hotter!!! -Paola