In my kitchen, the crafting of Puttanesca sauce, affectionately dubbed “Tart’s Spaghetti” at home, is a tradition steeped in rich flavors and a nod to its cheeky namesake. The sauce, with its robust and fiery character, embodies a blend of ingredients as bold and spirited as its moniker suggests. This Puttanesca is not just a meal; it’s an experience, one that tantalizes the palate with a combination of salty, spicy, and savory notes. For those who prefer a vegetarian twist, substituting the anchovies with an additional spoonful of capers perfectly maintains the sauce’s vibrant character.
What country is Puttanesca from?
Spaghetti alla Puttanesca hails from Italy, with its roots most commonly traced back to the mid-20th century. There’s a bit of a debate about its exact origin within Italy, with some stories pointing to Naples in the Campania region, while others suggest it comes from Lazio, specifically from the areas around Rome. Despite its somewhat cheeky name, which translates to “spaghetti in the style of a prostitute,” the dish is celebrated for its bold, robust flavors. Anchovies, olives, capers, garlic, and tomatoes combine to create a tangy, salty, and slightly spicy sauce that perfectly coats the pasta, embodying the essence of Italian culinary tradition.
Delia Smith Classic Puttanesca Recipe Overview
This rendition of Spaghetti alla Puttanesca serves up a hearty portion for 4 people and takes about 30 minutes from start to finish, making it an ideal choice for a satisfying weeknight dinner that’s both quick and delicious. The sauce’s foundation of garlic, chili, olives, capers, and tomatoes, simmered in olive oil, creates a medley of flavors that cling beautifully to the pasta. Fresh basil and Parmesan cheese add the finishing touches to this dish, elevating it from simple pasta to a memorable meal.
Ingredients
- 12-14 oz (340-400 g) spaghetti
- Salt, to taste
- Olive oil, a few drops for the pasta water, plus 2 tablespoons for the sauce
For the sauce:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 cloves garlic, finely chopped
- Salt and freshly milled black pepper, to taste
- 1 fresh red chili, de-seeded and chopped
- 8 oz (225 g) pitted black olives, chopped
- 3 oz (85 g) anchovies, drained (or additional capers for vegetarians)
- 1 ¼ lb (565 g) tomatoes, skinned and chopped
- 2 tablespoons capers, drained
- 2 tablespoons tomato purée
To garnish:
- Freshly grated Parmesan cheese (Parmigiano Reggiano), to taste
- Additional chopped fresh basil
Instructions
- Begin with heating a sizable pot of water to a boil for the spaghetti. Incorporate a sprinkle of olive oil and a dash of salt into the water prior to introducing the pasta. Follow the instructions on the pasta package, boiling until it reaches an al dente texture.
- Simultaneously, in a broad skillet over a medium flame, warm up 2 tablespoons of olive oil. Toss in the minced garlic and diced chili, and sauté until they emit a pleasant aroma.
- Stir in the chopped anchovies (or additional capers for a vegetarian version), allowing them to melt into the oil.
- Add the chopped olives, capers, and fresh basil to the skillet, cooking for a few minutes to blend the flavors.
- Mix in the skinned and chopped tomatoes along with the tomato purée. Season with salt and black pepper. Simmer the sauce for about 15-20 minutes, or until it thickens slightly.
- Drain the cooked spaghetti and toss it with the sauce until well coated. Serve hot, garnished with extra basil and a generous helping of freshly grated Parmesan cheese.
Also Read: Pork Stroganoff Delia Smith Recipe
Nutritional Value
Calories: ~450 kcal
Protein: 15g
Carbs: 65g | Fiber: 5g | Sugars: 8g
Fat: 15g | Saturated: 3g
Cholesterol: 10mg
Sodium: 900mg
Key Nutrients:
Vitamin A: 15% DV
Vitamin C: 25% DV
Calcium: 10% DV
Iron: 15% DV
Based on a 2,000 calorie daily intake.
FAQs
Can I use canned tomatoes instead of fresh?
Certainly! Canned tomatoes are a convenient and year-round alternative to fresh tomatoes, especially when the latter are out of season. They can bring a rich depth of flavor to the sauce, often with a consistency that’s ideal for a thicker, more robust Puttanesca. Just remember to adjust the seasoning as canned tomatoes may contain added salt.
What if I don’t like anchovies?
If anchovies aren’t to your taste, fear not. You can achieve a similar umami depth and saltiness by substituting them with an additional tablespoon of capers. This modification keeps the dish’s character intact while catering to different palates. Alternatively, olives or a dash of soy sauce can also add a nice savory note.
Is there a gluten-free option for this recipe?
Yes, making this dish gluten-free is straightforward by choosing a gluten-free pasta option. Nowadays, there are numerous alternatives available, including those made from rice, corn, quinoa, or legumes. These substitutions allow you to enjoy the robust flavors of Puttanesca without compromising on dietary restrictions.
How can I make this dish spicier?
To dial up the heat in your Puttanesca, consider adding extra red chili or a sprinkle of red pepper flakes. Adjusting the spice level to your preference can enhance the sauce’s bold profile. Another option is to infuse the olive oil with chili flakes before adding other ingredients, layering the heat throughout the dish.
Can leftovers be stored?
Absolutely, Puttanesca sauce and spaghetti keep well in the refrigerator for up to 3 days when stored in an airtight container. This dish can even develop a more profound flavor profile as the ingredients meld together over time. To reheat, simply warm it over low heat on the stove or use the microwave, possibly adding a little water to loosen the sauce if needed.
Conclusion
Spaghetti alla Puttanesca, or “Tart’s Spaghetti,” is more than just a meal; it’s a vibrant expression of Italian culinary tradition, packed with bold flavors and a bit of whimsy. Whether enjoyed on a bustling weeknight or savored as a leisurely weekend feast, this dish promises a delightful experience for all who partake. Its combination of simplicity and depth of flavor makes it a perennial favorite in my kitchen, and I hope it finds the same place of affection in yours.
Puttanesca Delia Smith Recipe
Ingredients
- 12-14 oz 340-400 g spaghetti
- Salt to taste
- Olive oil a few drops for the pasta water, plus 2 tablespoons for the sauce
For the sauce:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh basil plus more for garnish
- 2 cloves garlic finely chopped
- Salt and freshly milled black pepper to taste
- 1 fresh red chili de-seeded and chopped
- 8 oz 225 g pitted black olives, chopped
- 3 oz 85 g anchovies, drained (or additional capers for vegetarians)
- 1 ¼ lb 565 g tomatoes, skinned and chopped
- 2 tablespoons capers drained
- 2 tablespoons tomato purée
To garnish:
- Freshly grated Parmesan cheese Parmigiano Reggiano, to taste
- Additional chopped fresh basil
Instructions
- Begin with heating a sizable pot of water to a boil for the spaghetti. Incorporate a sprinkle of olive oil and a dash of salt into the water prior to introducing the pasta. Follow the instructions on the pasta package, boiling until it reaches an al dente texture.
- Simultaneously, in a broad skillet over a medium flame, warm up 2 tablespoons of olive oil. Toss in the minced garlic and diced chili, and sauté until they emit a pleasant aroma.
- Stir in the chopped anchovies (or additional capers for a vegetarian version), allowing them to melt into the oil.
- Add the chopped olives, capers, and fresh basil to the skillet, cooking for a few minutes to blend the flavors.
- Mix in the skinned and chopped tomatoes along with the tomato purée. Season with salt and black pepper. Simmer the sauce for about 15-20 minutes, or until it thickens slightly.
- Drain the cooked spaghetti and toss it with the sauce until well coated. Serve hot, garnished with extra basil and a generous helping of freshly grated Parmesan cheese.
