Pasta Puttanesca
Updated: Jan 31
Pasta Puttanesca
By Master Chef Gianluca Deiana Abis
History of Pasta Puttanesca
Pasta Puttanesca is a bold and flavorful dish originating from Naples in the mid-20th century. The name “Puttanesca” is often linked to the Italian word puttana (meaning “prostitute”), leading to many theories about its origins. Some say it was a quick meal that Neapolitan prostitutes could prepare between clients, while others argue it was simply a dish made with pantry staples when there was little else available. Regardless of its origins, this dish is beloved for its intense flavors and simplicity.
Ingredients (Serves 4)
400g spaghetti (or linguine)
3 tbsp extra virgin olive oil
4 cloves garlic, finely sliced
6 anchovy fillets, finely chopped
100g black olives (preferably Gaeta), pitted and sliced
2 tbsp capers, rinsed
400g canned San Marzano tomatoes, crushed by hand
1 tsp red pepper flakes (optional, for heat)
1 handful fresh parsley, chopped
Salt and black pepper, to taste
Parmigiano Reggiano, grated (optional)
Step-by-Step Instructions
1. Prepare the Sauce (Tostatura & Bagnatura)
Heat the olive oil in a large skillet over medium heat.
Add the garlic and sauté until fragrant, about 30 seconds.
Add the anchovies and stir until they dissolve into the oil.
Toss in the olives, capers, and red pepper flakes, stirring for another minute.
Pour in the crushed San Marzano tomatoes and let the sauce simmer for about 10–15 minutes, stirring occasionally. Season with salt and black pepper to taste.
2. Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil.
Cook the spaghetti until al dente, about 1 minute less than the package instructions.
Reserve ½ cup of pasta water before draining.
3. Mantecatura (Final Touch)
Add the drained pasta directly into the skillet with the sauce.
Toss well, adding a bit of reserved pasta water if needed to loosen the sauce.
Sprinkle with fresh parsley and mix well.
Chef’s Tip
For an authentic Neapolitan touch, use Gaeta olives instead of standard black olives. They have a more delicate, fruity flavor that elevates the dish. Also, do not add cheese traditionally—Puttanesca is meant to be bold on its own, but if you must, a light dusting of Parmigiano Reggiano won’t hurt!
Italian Wine Pairing
Falanghina del Sannio DOC – This crisp and aromatic white wine from Campania beautifully complements the salty, umami flavors of the olives, capers, and anchovies. Its citrusy notes balance the richness of the sauce while enhancing the dish’s bold Mediterranean essence.
More Tips for Mastering Pasta Puttanesca
Quality Ingredients: For the best flavor, choose high-quality ingredients, particularly for olive oil and tomatoes. The taste of your dish is heavily influenced by what you select.
Adjusting the Spice: For those who prefer less heat, decrease the amount of red pepper flakes. If you enjoy a spicy kick, don't hesitate to add more.
Vegan Option: For a vegan version, simply omit the anchovies while keeping the rest of the ingredients as they are.
Serving Suggestions: Complement your Pasta Puttanesca with a crisp green salad and a glass of red wine, enhancing the overall dining experience.
Savoring the Journey
Pasta Puttanesca captures the heart of Italian cooking with its simple yet satisfying ingredients. By following this detailed recipe and utilizing the tips provided, you can create an unforgettable dish that will impress your family and friends. Embrace the flavors of this classic meal, enjoy the deliciousness, and make it your own!
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