Best Spaghetti Alla Puttanesca Italian Style Recipes

Spaghetti alla Puttanesca image

Provided by Jacqueline De Bono

Time 35m

Number Of Ingredients 11

400 g spaghetti ((14oz) I used spaghetti made by Rummo.)
3-4 tbsp extra-virgin olive oil
3-4 garlic cloves (thinly sliced or finely chopped)
6 to 8 anchovy fillets (finely chopped (Italians prefer salted anchovies but you can also use those in oil))
1 tsp Peperoncino flakes or 1- 1/2 a chopped peperoncino ((Italian red chilli pepper))
1 tbsp capers (drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them))
100 g pitted black or green olives ((3.5oz) I used taggiasca olives)
400 g Fresh sauce tomatoes (San Marzano or datterini) ((140z) peeled, deseeded and chopped.)
1 handful fresh parsley leaves (chopped)
Freshly ground black pepper.
Salt (for pasta and to taste)

Steps:

Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
Add capers, a bit of parsley and olives and stir to combine.
Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
Cook pasta to just under al dente (about 1 minute less than the package recommends).
Drain pasta reserving 1 cup of the cooking water.
Add drained pasta to the sauce.
Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
Sprinkle with some more parsley.
Season with salt and pepper as required.
Serve immediately.

Nutrition Facts : Calories 536 kcal, ServingSize 1 serving

Spaghetti Alla Puttanesca, Italian Style image

Provided by The_Swedish_Chef

Time 1h

Yield 2-4

Number Of Ingredients 8

1/2 cup extra virgin olive oil
6 anchovy fillets, chopped (NOTE ( I used a 2 ounce can of Reese Rolled anchovies with capers added. Drained the anchovy oil fr)
1/2 teaspoon garlic, finely chopped
1 (28 ounce) can whole peeled italian roma tomatoes, coarsely chopped (Do not drain! Avoid regular tomatoes. They don't hold up well in cooking, and tend to make your sauc)
1 pinch salt
2 teaspoons fresh oregano, chopped small (or 1/2 tsp dried oregano)
2 tablespoons capers (Rinsed well to remove the very salty brine)
8 -10 kalamata olives, pitted and julienned (Purists use unpitted olives. I use pitted, as they're easier to work with. If you get the unpitted v)

Steps:

Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
This dish is also great when served with penne or fusilli.

Nutrition Facts : Calories 603.3, Fat 58.1, SaturatedFat 8.2, Cholesterol 10.2, Sodium 947.5, Carbohydrate 18.6, Fiber 6.4, Sugar 10.6, Protein 7.6

Spaghetti alla Puttanesca image

Provided by Giovanni Avella

Categories Spaghetti

Time 45m

Yield 2-3

Number Of Ingredients 16

1/2 lb thin spaghetti
1 can italian tomato
2 tablespoons minced Italian parsley
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
6 flat anchovy fillets, drained & minced
6 black olives, thinly sliced
1 teaspoon small caper, drained & blotted
romano cheese or parmesan cheese
1/2 small sweet onion, julienned
1/4 cup sliced mushrooms
6 -8 fresh basil leaves, torn
1/2 teaspoon dry oregano
2 ounces marsala wine
1 teaspoon salt

Steps:

Drain tomatoes and reserve liquid.
Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
Do not over brown the garlic.
Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
If the sauce becomes too dry add more tomato juice a little at time.
During the last 5 minutes of cooking time add basil and parsley, finish cooking.
Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
Read package directions for spaghetti to determine cooking time.
Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
Drain the pasta well.
Add pasta to sauce pot, combine and cook for another minute or two.
Move spaghetti to service plates.
Sprinkle with grated Romano or Parmesan.