AMERICANIZED SPAGHETTI PUTTANESCA

Spaghetti alla puttanesca sounds in Italian something like this: "spaghetti the whore’s way”, though idioms usually cannot be translated literally into another language.

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This is simply an historical Italian dish surrounded by a few muffled legends.

The most reliable one says that the name was originated in Naples from such "night ladies" around the 50s.

Then brothels were open in Italy, prostitutes used to serve this dish to their clients.

Not minding about all the legends this recipe is more simple to be done than said.

I even thought to Americanize it by adding heavy cream to the list of ingredients.

Spaghetti Puttanesca Recipe

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SPAGHETTI ALLA PUTTANESCA RECIPE


Preparation Time:
Cooking Time:
Total Time:

INGREDIENTS Yield: 4 portions

  • 1 lb (450gr) spaghetti
  • 14 oz (400gr) can mashed or peeled tomatoes
  • 1 cup (225ml) of heavy cream
  • 4 anchovy fillets in oil or salted
  • 2 oz. (60 gr) black stoned olives
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 or 3 tbsp (30-45ml) extra virgin olive oil
  • ½ oz salted capers
  • 2 tbsp (30gr) parsley finely chopped
  • 1 small red chile or flakes
  • salt
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INSTRUCTIONS:

  1. Set the water for spaghetti and bring to a boil. Once boiling add some sea salt to your taste, through the spaghetti and stir. Spaghetti will be ready "al dente" in about 7 minutes.
  2. In a large frying pan with olive oil, add first the minced garlic, then chopped anchovy, chili flakes, olives and capers. Cook for a couple of minutes then pour in the tomato puree and keep cooking for about 10 minutes more.
  3. Add a part of minced parsley and pour the heavy cream in the sauce. Stir and cook for another 2 minutes over low heat and the sauce is ready.
  4. Serve and sprinkle with the remaining parsley.

STEP-BY-STEP AMERICANIZED PUTTANESCA RECIPE

This is a pleasure of mine that other same recipes don’t call for.

I also supported it with a red wine as a Sardinian Cannonau.

The wine known to make you live a hundred years and this isn’t a legend, a ritual that has a scientific basis.

The pioneer of Sardinian wine Antonio Argiolas had a secret to longevity: a glass of Cannonau at every meal.

It really looked like a mannerism, but he died in 2009 at the happy age of 103 years old.

If I have to describe the taste of my Americanized version with heavy cream “awesome” is just a word used almost for everything, “whoo” as a term of excitement is not enough and “good” is too obvious to say how nice are these spaghetti puttanesca.

So I live it to you when you are going to make them and send me your feedback for thanks, so filling my description gap.

Spaghetti Puttanesca

Ingredients: 4 servings

  • 1 lb (450gr) spaghetti
  • 14 oz (400gr) can or fresh tomato puree
  • 1 cup (225 ml) of heavy cream
  • 4 anchovy fillets in oil or salted
  • 2 oz (60gr) black stoned olives
  • 3 tbsp (45ml) extra-virgin olive oil
  • 1/2 oz (15gr) salted capers
  • 1 oz (30gr) parsley finely chopped
  • 1 small red chile or flakes
  • salt

1) I usually cut the olives in thin rings and finely mince the parsley and garlic. I keep the capers as whole and just chop the anchovy filets.

2) In a frying pan with the olive oil add first the minced garlic, then chopped anchovy, the chili flakes, olives and capers.

3) Cook for a couple of minutes and then pour in the tomato puree and keep cooking for about 10 minutes more.

It really came out extraordinary with the addition of the heavy cream and I surely will make it for my guests too without hesitation.

Serve and sprinkle with the remaining parsley that you have kept previously aside and add some parmigiano cheese too if you like.

4) Add a part of the minced parsley to the pan and keep some to sprinkle over for garnish and give to the plate an extra boost of freshness.

6) I usually set the water for spaghetti and bring to a boil while I’m preparing the “puttanesca” sauce.

7) Once boiling, add some salt and through the spaghetti in the pot, stir and cook until "al dente".

5) Now is time to pour the heavy cream so the sauce will be more smooth and delicate to taste.

8) Stir the sauce and cook for another 2 minutes over low heat until the sauce thickens a little.



Give it a taste and check if you need to add more salt to your taste.