Spaghetti alla Puttanesca
Share
Penne Puttanesca
Rated 5.0 stars by 1 users
Category
Italian
Prep Time
5 minutes
Cook Time
30 minutes
Like most classic dishes the world over, the exact origin of this puttanesca recipe is unknown. Theories abound: the two likeliest are first that it was served in the bordellos of Naples (thus the name: the meaning of pasta puttanesca is literally "whore's pasta"), or second that it was invented by the co-owner of a restaurant named Rancho Fellone when late night customers demanded that he cook them "Facci una puttanata qualsiasi!" (loosely translated to "whatever the f*ck you've got!"). Whichever legend is true, this pasta is simple and delicious and now a go-to sauce for pasta lovers around the world.
Like all Italian recipes, this one turns out best when made with high quality ingredients, so choose your pasta, tomatoes, and cheese carefully.
Ingredients
-
1 pound penne pasta (imported Italian, if available)
- 1 32oz canned tomatoes (San Marzano, if available)
-
2 tbs Puttanesca Spice blend
- Fresh grated Parmigiano Reggiano
Directions
Heat a large skillet over medium heat. When oil is hot, add puttanesca mix. Stir until fragrant, being careful not to burn.
Add tomatoes, loosely drained, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the sauce is thickened. Taste and add salt, if desired.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to directions on the packet.
Drain pasta once cooked and add directly to the sauce in the skillet. Toss to coat.
Serve with fresh grated Parmigiano Reggiano