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Spaghetti alla Puttanesca

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Spaghetti alla Puttanesca is an Italian classic and a specialty of the Campania region. Consisting of tomatoes, garlic, olives, capers and anchovies (which are optional in my version), this dish is quick, deliciously aromatic and on the table in 20 minutes!

Spaghetti alla Puttanesca | www.oliviascuisine.com | Spaghetti alla Puttanesca is an Italian classic and a specialty of the Campania region. Consisting of tomatoes, garlic, olives, capers and anchovies (which are optional in my version), this dish is quick, deliciously aromatic and on the table in 20 minutes! (Recipe by @oliviascuisine.)

I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Academia Barilla and Bialetti products to facilitate my review, but my opinions and the recipe are my own.

Oh, the classics! I live for the classics.

The truth is you can never go wrong with a classic dish, especially in the Italian cuisine. After all, who doesn’t love Spaghetti Carbonara? Or perhaps a good bowl of Cacio e Pepe? Or maybe, if spicy is your thing, you’d be all over some Spaghetti all’Amatriciana.

Today’s focus is Spaghetti alla Puttanesca. Very popular among foodies but perhaps not as famous as the dishes mentioned above. And also, usually not for the faint of heart as it can be quite pungent and powerful!

But not this version! Even though I am adding the anchovies to the ingredients list, just incase you’re feeling “fishy”, I am here embracing the anchovy-less Neapolitan version instead of the one popular in Lazio. A much milder version that is guaranteed to please even the pickiest eaters.

Okay, I lie… There’s still olives and capers, which are probably not very kid friendly. But it’s okay, cause you’re probably not gonna want to serve this dish to kids anyway when I tell you the meaning of its name… ???

Spaghetti alla Puttanesca | www.oliviascuisine.com | Spaghetti alla Puttanesca is an Italian classic and a specialty of the Campania region. Consisting of tomatoes, garlic, olives, capers and anchovies (which are optional in my version), this dish is quick, deliciously aromatic and on the table in 20 minutes! (Recipe by @oliviascuisine.)

Puttanesca translates as “in the style of the whore” and it derives from the word “puttana”. There’s actually a few tales regarding how this dish got its name.

Some say that the name originated, in the beginning of the century, with courtesans, since it was quick and easy enough to make therefore keeping the interruption of their business to a minimum. Others believe that the aroma lured men from the street into the brothel and that the dish was served to them.

My favorite version comes from Annarita Cuomo and her 2005 article from Il Golfo where she says that the Spaghetti alla Puttanesca was invented in the 1950s by Sandro Petti, co-owner of a famous Ischian restaurant called Rancio Fellone. Petti’s inspiration came when he was closing the restaurant one evening and some customers came in and sat at one of his tables. He was low on ingredients and told them he didn’t have enough to make a meal. Their reply? “Facci una puttanata qualsiasi“, which translates to “Make any kind of garbage”. Petti had nothing more than four tomatoes, two olives and some capers. And, with that, the Spaghetti alla Puttanesca was born!

Whatever its origins, I just absolutely love this dish. It is colorful, vibrant, tasty and – my favorite part – very easy to make!

Spaghetti alla Puttanesca | www.oliviascuisine.com | Spaghetti alla Puttanesca is an Italian classic and a specialty of the Campania region. Consisting of tomatoes, garlic, olives, capers and anchovies (which are optional in my version), this dish is quick, deliciously aromatic and on the table in 20 minutes! (Recipe by @oliviascuisine.)

By now, we’ve been friends long enough for you to know that I’m a Barilla girl.

I was in Italy last Fall and while visiting grocery stores – one of my favorite things to do when visiting other countries – I noticed that the majority of their pasta selections was by Academia Barilla. Being the curious cat that I am (especially when food is concerned), I bought some and we cooked a delicious pasta dish that night, after walking around Milan all day.

You can immediately tell that this pasta is top quality. Academia Barilla is the best Italy has to offer and the ingredients that go into their products are carefully controlled and selected.

Imagine my happiness when I found out that you can get Academia Barilla in the US too! Oh, this pasta lover is in heaven.

Spaghetti alla Puttanesca | www.oliviascuisine.com | Spaghetti alla Puttanesca is an Italian classic and a specialty of the Campania region. Consisting of tomatoes, garlic, olives, capers and anchovies (which are optional in my version), this dish is quick, deliciously aromatic and on the table in 20 minutes! (Recipe by @oliviascuisine.)

Spaghetti alla Puttanesca | www.oliviascuisine.com | Spaghetti alla Puttanesca is an Italian classic and a specialty of the Campania region. Consisting of tomatoes, garlic, olives, capers and anchovies (which are optional in my version), this dish is quick, deliciously aromatic and on the table in 20 minutes! (Recipe by @oliviascuisine.)

And because I’m going all in and keeping the theme “Italian”, I cooked my pasta and sauce using Bialetti products. I love their 2-in-1 cook & drain pot and use it to cook pasta – because less time washing dishes means more time to enjoy Spaghetti alla Putanesca, amirite?

I’m also completely obsessed with Bialetti’s Mineral DS Saute Pan. Heavy-gauge, aluminum vessel for superior heat distribution and dishwasher safe for easy cleaning. ❤️

Good tools and tasty ingredients always inspire me to get into the kitchen to cook something delicious. That being said, feel free to use whatever pots/pans you have at home and the ingredients that you already have in your pantry. Spaghetti alla Puttanesca is very forgiving and easily customizable.

Now let’s make “una puttanata qualsiasi“, shall we?

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 1 pound dried spaghetti
  • 1/4 cup olive oil
  • 4 cloves of garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 4 to 6 anchovy fillets, finely chopped (optional)
  • 1/2 cup black olives, sliced or whole
  • 2 tablespoon capers
  • 1 (28 ounces) can crushed tomatoes
  • Salt and freshly ground pepper, to taste
  • 1/2 cup chopped parsley

Instructions

  • Bring a pot of water to boil. When boiling, season generously with salt and cook the pasta according to package instructions, stirring occasionally, until al dente.
  • While the water is boiling/pasta is cooking, make the sauce. In a large skillet, heat the olive oil over medium heat, and sauté the garlic, anchovies (if using) and red pepper flakes until garlic is golden and fragrant, about 2 minutes. Add the olives and capers and stir to combine.
  • Add the crushed tomatoes and lower the heat, bringing to a bare simmer. Cook for about 10 minutes or until the pasta is ready. Season with salt and freshly ground pepper to taste. Add about 2/3 of the parsley and toss to combine.
  • When pasta is al dente, transfer it to the sauce using tongs. Reserve a little of the cooking water.
  • Toss the pasta with the sauce, adding a bit of the cooking water if necessary.
  • Garnish the dish with the remaining chopped parsley and serve immediately, with Parmigiano Reggiano on the side.
    • © Olivia's Cuisine

    GIVEAWAY

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    I’m excited to announce that a lucky winner will win assorted Academia Barilla pasta, one Bialetti Pasta Pot and Bialetti Mineral DS cookware.

    One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.

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    Spaghetti alla Puttanesca | www.oliviascuisine.com | Spaghetti alla Puttanesca is an Italian classic and a specialty of the Campania region. Consisting of tomatoes, garlic, olives, capers and anchovies (which are optional in my version), this dish is quick, deliciously aromatic and on the table in 20 minutes! (Recipe by @oliviascuisine.)

    Comments

    9. Marti Tabora says

      My favorite Italian pasta dish is lasagna. I really love a good lasagna and my family likes it a lot as well.

      Reply

    21. Lynne says

      You know, it is nothing exotic, but I just love linguine in tomato sauce with lots of grated Parmesan and some delicious meatballs!

      Reply

    56. Marty says

      I like ‘cacio e pepe.’ It’s super-simple to make — just butter, pepper, and grated cheese — and it’s total comfort food.

      Reply

    70. rhonda r says

      I love love love Tortelini with ham and peas in an alfredo sauce. I don’t know what this is called but I have loved it since I had it at olive Garden MANY years ago!!

      Reply

    76. Jean D. says

      I love to make angel-hair pasta with marinara sauce, topped with sauteed vegetables. My favorites are onions, bell peppers, mushrooms, and asparagus.

      Thanks for a great giveaway!

      Reply

    77. barbg says

      My favorite is a Beef Parmesan made like the Chicken Parmesan. I like them both. I love the way the lid drains in your picture.

      Reply

    133. Dallas Miller says

      Just plain old spaghetti. It’s so simple and I just love it, but my husband does not, so we don’t have it often.

      Reply

    139. Deborah Noal says

      I love anything Italian but my favorite is spaghetti and meatballs. It is a very simple dish but it is always delicious.

      Reply

    190. Donna A says

      My favorite pasts dish of all time is lasagna. With any kind of pasta salad coming in second. The cookware looks awesome.

      Reply

    199. Jayedee Dewitt says

      We adore ravioli. Theres something very satisfying about rolling the dogh and making those delightful little packages of cheese and spice! Its a lot of work so we usually turn it into a family affair.

      Reply

    201. Tina says

      My favorite Italian dish is lasagna. I love to make it. I love that my daughter loves to help me make it. I love that I can make it with meat or with vegetables.

      Reply

    202. Sandy Klocinski says

      Currently my favorite dishes being called into mind would be Gnocchi with just about any sauce, more likely a light tomato and FRESH mozzarella one. MMM. Or Penne with a really, really good pesto sauce.
      I enjoy a good Marsala cream sauce, but so many places/recipes include chicken in it. While its good, I could go without the chicken and just enjoy it over some yummy…PASTA!

      Reply

    225. courtney hennagir says

      I am a huge alfredo fan! It’s comfort food for me.I really have to try this recipe though,it looks fantastic!

      Reply

    237. Billie J Rowell says

      There are so many delicious dishes to choose from, but I’d have to say at the top of the list is fettuccine Alfredo. Thanks for the chance to win.

      Reply

    247. Donna Cheatle says

      My favorite is definitely lasagna. When I make it, I usually substitute one of the layers of pasta with a full layer of fresh spinach. My hubby bet me once that I couldn’t get the kids to voluntarily eat spinach. Needless to say they really loved it and I’ve made it that way since. They never even noticed it, lol

      Reply

    261. Tamra Gibso says

      That’s a BIG question for me to answer bc I love anything Italian. The meatier, tons of sauce the noodles just give me it non stop. I truly l9ve spaghetti with bread and maybe a little wine. I would hv bn awesome on the show The Sopranos. Lasagne wld be my 2nd fav

      Reply

    265. Laurie Emerson says

      My favorite Italian pasta dish is Pasta Carbonara. My grandmother made it all the time and now I make it for my family.

      Reply

    273. Jerry Marquardt says

      Me and my family love Spaghetti with meat sauce, meatballs, and Italian sausage with a sprinkle of basil and Parsley and Romano cheese

      Reply

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