Where is Puttanesca from?

Puttanesca sauce was created in Naples, Italy in the mid 20th century.

What does "Puttanesca" mean?

The word, "Puttanesca," translates to "in the style of the whore," in Italian. The recipe's name comes from the Italian word, "puttana," which means whore, or "lady of the night," if we're being polite.

Why is puttanesca sauce named after whores?

As is so often the case with culinary origin stories, Puttanesca boasts more than one. Some say that, since the dish's Latin "putida" origins mean "stinking," the name likely stemmed from how the bold and beckoning aromas of the dish would lure men in to the whore houses, right off the street. Others say that the dish got its name because it's very quick and easy. So, there you go.

What does Puttanesca taste like?

Spaghetti alla Puttanesca tastes like the most bold and intense tomato sauce you've ever tried. In addition two two kinds of tomatoes (paste and peeled whole canned), there are capers, anchovies, olives, and peppers going on as well. It is briny and acidic, garlicky and so very flavorful. This is no simple, subtle pasta sauce and it's not really for those who prefer bland, timid flavors.

What does Pasta Puttanesca sauce go with?

Spaghetti alla Puttanesca is a true-blue pantry superstar, as it combines flavorful-yet-humble ingredients that most Italian cooks would have at any given time. Olives, anchovies, canned tomatoes and tomato paste, garlic, and onions - to name some of the classic components of a Puttanesca sauce. Because it is so bold and flavorful, I think it is best when served with bread for sopping up any extra sauce. I also like a cold and crunchy salad on the side as well.

The Most Delicious Spaghetti alla Puttanesca Recipe You'll Ever Try

The Ultimate Spaghetti alla Puttanesca Recipe

Print Recipe

An Italian classic, this pasta sauce is the exact opposite of subtle. It is big and bold and loud with flavors that live to be noticed. Two kinds of tomato, anchovies (trust it), capers, olives, and loads of garlic ensure that everyone who tries it will not be bored. In my take, I create a lovely, sticky-sweet balsamic glaze that stands as the anchoring base for all of those wild flavors. The sweetness helps calm the acidity of all the tomatoes and briny things – and it’s just delicious. It won’t taste like vinegar, really, in the end. It will just taste like the most balanced super-sauce around.

Author: Lauren McDuffie
Prep Time: < 10 minutes
Cook Time: 30 minutes
Total Time: 0 hours
Yield: Serves 4 to 6 1x
Category: Pasta
Cuisine: Italian

Ingredients

Units Scale

1 pound spaghetti (or honestly any noodle you like)
Salt and pepper, as needed
Olive oil, as needed/directed
1 small sweet/yellow onion, diced
1 tablespoon capers
2 teaspoons Italian seasoning (optional)
4 large garlic cloves, minced or grated
8 to 10 sweet cherry peppers, chopped (from a jar, such as Mezzetta or Cento; optional)
1/4 cup balsamic vinegar
4-ounce can tomato paste (may as well use the whole thing)
28-ounce can whole peeled tomatoes
1 cup pitted olive (use any kind you like such as Kalamata or Castelvetrano)
4 tablespoons butter

Serving Suggestions: Grated parmesan cheese, freshly torn basil leaves

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Instructions

Cook the pasta in salted water (like the sea) until al dente (with just a small bite left). Save a cup of the pasta water before draining. You can toss the cooked noodles with olive oil to prevent them from sticking if you like.
Meanwhile, add a couple tablespoons of olive oil to a large skillet set over medium heat. Sauté the onions, capers, and Italian seasoning until tender; about 5 minutes. Add the garlic and cherry peppers and cook for about 30 seconds.
Add the balsamic vinegar and let it simmer for a few minutes so it can thicken and reduce (creating a glaze of sorts). Add the tomato paste and cook for a few minutes to caramelize and knock the rawness out of it. Season with a little salt and pepper (not too much salt).
Add the whole tomatoes and, using either your hand or your cooking tool, break them up so they sort of melt and merge into the sauce (careful though, they will spray their juices). Let your pretty sauce simmer away for about 10 minutes so the flavors can get to know each other.
Turn off the heat and add the olives and butter, stirring to combine and melt it all together. Taste it now, and season to your liking. To serve, you’ll want to toss your cooked spaghetti (or whatever pasta) in the pan with the sauce. You likely won’t need any of your reserved pasta water, but now’s the time to use it if you want to thin things out at all. Plate the saucy noodles and shower with grated parmesan and fresh basil if you like.
Enjoy!

Notes

If you’d like to add a hint of spice/heat to your sauce (not required, but man this sauce can take it), a pinch of crushed red chili flakes is just the ticket.

Find it online: https://mykitchenlittle.com/2024/03/11/spaghetti-alla-puttanesca-recipe/