Traditional recipes

Spaghetti alla putanesca

Spaghetti alla putanesca

Bring water to a boil for salted pasta.

When it has boiled, add the spaghetti and boil al dente.

Strain and set aside.

Meanwhile, in a frying pan, put diced tomatoes, anchovy fillets, olives (without seeds) and garlic to harden in a little oil.

Let it homogenize for 5 minutes, then add the capers.

Add the pasta and leave it on the fire for 2 minutes, after which it is served.



Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups grape tomatoes, quartered lengthwise
  • 2 tablespoons capers, rinsed, drained, and coarsely chopped
  • 3 anchovy fillets, minced
  • 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups tomato puree (from a 15-ounce can)
  • Coarse salt and ground pepper
  • 1 pound spaghetti

In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper cook 2 minutes (sauce will be separated).

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.


Spaghetti alla Puttanesca

Do you need a pasta recipe that is prepared quickly, is it consistent, delicious and healthy? Then my recipe for today - Spaghetti alla Puttanesca fits you perfectly!

Spaghetti alla Puttanesca - everything you need to know about the recipe

  • It is a classic pasta recipe, known worldwide, just like Arrabiata, Carbonara or Bolognese.
  • The main ingredients for the "Alla Puttanesca" sauce are: olive oil, capers, olives, garlic, anchovies.
  • "Legend" says that the recipe appeared somewhere in the 50's, in the Rancio Fellone restaurant in Ischia. Owner (and chef) Sandro Petti had some very hungry customers after closing time. They asked for pasta, he told them he had no other ingredient besides 4 tomatoes, olives and capers. Customers told her to make any food - "Make any whore." And that's how puttanesca pasta was born.

  • In our recipe today, along with tomatoes, olives and capers, we add another ingredient that gives a super flavor to the sauce: anchovy fillets, very popular in Spaghetti alla Puttanesca recipes around the world.
  • In our version, Spaghetti alla puttanesca is a "one pot" type recipe. This means that we boil the pasta directly in the sauce. Why? Less mess in the kitchen, because everything is cooked in one pot. A sos we believe if delicious, because the pasta starch binds all the ingredients very well. Super fast dinner! Because the recipe is ready head-to-tail in less than half an hour.
  • I chose for today's recipe whole durum wheat spaghetti from Baneasa Easter. I chose spaghetti, but the recipe will be just as delicious using whole feathers!

Spaghetti alla Puttanesca & # 8211 Why choose wholemeal pasta from Paste Baneasa?

  • Wholemeal pasta are 100% durum wheat pasta, premium quality pasta made in Romania.
  • They have a special taste, they maintain their shape during cooking and do not stick together. In addition, sauces stick better to durum wheat pasta than to soft wheat pasta.
  • Wholemeal pasta is high in fiber that stimulates the digestive system and lowers the level of bad cholesterol in the blood.
  • Consumption of whole grains reduces the risk of cardiovascular disease and diabetes.
  • They are indicated for people who are attentive to their figure and want better weight control.

Ingredients for 4 servings of Spaghetti alla Putanesca:

  • 250g wholemeal spaghetti Baneasa
  • 2 tablespoons olive oil
  • a finely chopped white onion
  • 4-5 cloves of garlic passed through the press
  • 2 tablespoons capers
  • 200g cherry tomatoes
  • 100g olives
  • 3-4 pieces of anchovy fillets
  • salt, pepper, herbs to taste
  • 500ml vegetable soup / water
  • freshly chopped parsley
  • parmesan for serving

In a large skillet, heat the olive oil. Saute onion and garlic until onion is translucent. Add anchovies, olives, capers, cherry tomatoes. We cook them for 2-3 minutes together.

Add the spaghetti and spice to taste. Pour water / soup so that it covers the spaghetti. Let it simmer for 12-13 minutes, until the pasta is cooked, remove almost all the liquid and have a creamy sauce.

Before serving, add freshly chopped green parsley and parmesan.

Spaghetti alla Puttanesca is a recipe to load especially when you don't have much time to spend in the kitchen, when you want a quick and healthy meal, for example at dinner, during the week. If you have almost no time to prepare the meal, you can simply put ALL the ingredients in the pot and let it boil for 13-15 minutes. May you be the best!


How to Reduce Sodium in Puttanesca

  • Anchovies: To keep the sodium from going way over the top, I used a little less anchovy than most spaghetti puttanesca recipes call for but still got all of the umami I needed.
  • Olives: If you want to decrease the sodium a little more, switch out the Kalamata olives for Castelvetrano olives.
  • Capers: Be certain to choose ones packed in brine rather than in salt. If you do get the salt-packed capers, rinse them first before using.

Spaghetti alla puttanesca

How to make Spaghetti alla puttanesca with step-by-step photos. Spaghetti alla puttanesca is a simple but very tasty recipe, prepared with tomatoes, anchovies, capers, black olives.

Ingredients for spaghetti alla puttanesca for 4 people: change

Recipe steps:

1) The first thing we will do to make the spaghetti alla puttanesca will be to prepare the ingredients. We wash the pear tomatoes, peel them and chop them. Drain the anchovies in oil and cut them into pieces. We pass the capers through water and cut the black olives.

2) We put a frying pan on the fire with olive oil, chopped garlic and chopped chilli. When the garlic begins to brown, add the chopped anchovies, fry until they begin to crumble and add the olives and capers.

3) Once fried (2 minutes), add the chopped tomatoes and stir to mix the flavors and add oregano. Cook the sauce for 10 minutes, stirring occasionally so that it does not stick.

4) When the puttanesca sauce is cooked, put a pot on the fire with plenty of water. When it starts to boil, add salt and pasta. From the moment it boils again in 8-10 minutes it will be al dente.
When the pasta is almost ready, add a little cooking water to the sauce and stir.

5) When the pasta is cooked, put the sauce back on the fire and add some fresh parsley or basil leaves. Drain the pasta and add it to the sauce. We cook the set for a couple of minutes stirring frequently.

6) We serve the spaghetti alla puttanesca on the plate by adding chopped basil or parsley leaves and a little grated Parmesan cheese.

Notes and recommendations for making spaghetti alla puttanesca:

- We will pass the capers through water to remove the canned flavor.
- If we like pasta with a lot of tomato sauce (like me) we can add a little crushed tomato or tomato sauce to the stir-fry.
- We will remove the germ from the garlic cloves to prevent it from repeating.


Spaghetti alla puttanesca

Spaghetti Alla Puttanesca (spicy spaghetti with anchovy and parmesan fillets). It is an Italian dish from the Naples area, which is very easy and quick to prepare. It's ready in less than half an hour. Legend has it that this controversial name (whore spaghetti) was given in the 1960s by the owner of a brothel. This recipe can be found in the menu of all restaurants in Italy and is a dish highly demanded by their customers, due to its very good taste, due to the tomato and garlic sauce, to which anchovies, capers, olives and hot peppers are added for strong flavors. I invite you to try the pasta recipe puttanesca! If you liked this video recipe and would like to see more like it, please subscribe to my YouTube channel.

Spaghetti puttanesca ingredient:

  • 250 g cherry tomatoes
  • 300 g paste
  • 4 cloves of garlic
  • olive oil
  • 5 anchovy fillets
  • pepper
  • 6 large capers
  • 100 g pitted kalamata olives
  • basil
  • 70 g parmesan.

Prepare Spaghetti Puttanesca:

Put a suitable saucepan with 2 liters of water and a teaspoon of salt to boil. After boiling, add the spaghetti and leave according to the instructions on the package. After they have boiled (about 7-8 minutes), pass them through cold water and let them drain.

While the spaghetti is boiling, cut the cherry tomatoes, chop the garlic, the hot pepper - if necessary - I had it cut.

In a pan add 2 tablespoons of olive oil and garlic, fry for about 1-2 minutes so as not to burn. After frying the garlic, add the anchovy fillets and hot pepper. Let it fry for about 2 minutes, then add the cherry tomatoes and let it harden for about 5 minutes. Then add the kalamata olives, capers and half the basil. Let fry for about 3 minutes. Add the drained pasta over the sauce and mix well. Serve with plenty of Parmesan and basil.

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Recipe Summary

  • 1 pound spaghetti
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 6 rinsed anchovies, (optional)
  • 1 can (28 ounces) whole tomatoes, and their juice
  • 2 tablespoons capers
  • 1/2 cup chopped pitted kalamata olives

Cook spaghetti in a large pot of boiling salted water according to package instructions drain return to pot.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.

Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil reduces heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta season with salt and pepper.


Puttanesca Recipe Lore

There are a couple of theories explaining how Spaghetti alla Puttanesca got its name. Because "puttana" means "prostitute" in Italian, some claim that the recipe began in one of the brothels in Naples' Spanish Quarter. Others say it started in the 1950s with a clever restaurant owner, Sandro Petti. Low on ingredients and about to go home for the evening, a group of hungry customers told him, "Make a whore any," or "throw together whatever." The story goes that what he came up with was so good, it made a permanent place on the restaurant's menu.


  • 200 g spaghetti
  • a pinch of hot pepper
  • 2-3 pieces of anchovy
  • 2 cloves of garlic
  • 4-5 tablespoons olive oil
  • 300-350 g cherry tomatoes
  • 2 tablespoons capers
  • 100 g black olives
  • dried oregano
  • freshly ground salt and pepper

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Two rules for authentic Puttanesca

Italians love to talk about food and they are very vocal when it comes to discussing the correct ingredients for traditional dishes. Because there are regional versions of many popular dishes, they can often be heard disputing among themselves what is the correct way to cook something! However, when it comes to Puttanesca there are a couple of strict rules Italians all agree on. No Parmigiano cheese if you make it with anchovies (Italians don’t usually use cheese on seafood pasta dishes) and no basil!