Italy, the land of pasta, has such an incredibly diverse pasta landscape that one could spend a lifetime exploring it. Today, let’s venture south to the sun-soaked region of Campania, the birthplace of one of the world’s most beloved pasta dishes – “Spaghetti alla Puttanesca”.
My introduction to this flavorful, rich pasta dish was during a summer trip to Naples. There, nestled in the bustling streets of the city’s historic center, I found a small, charming trattoria. It was the intoxicating aroma of garlic and tomatoes wafting from the kitchen that lured me in.
Upon the owner’s recommendation, I ordered Spaghetti alla Puttanesca, a dish famous in the region. This is not a dish for the faint-hearted. It’s bold, it’s brash, it’s incredibly flavorful. With tangy tomatoes, salty anchovies and capers, spicy chili, and fragrant garlic and olives, it is a true taste explosion.
Paired with a glass of local white wine, it was a meal I would never forget. Now, I’m thrilled to share this sumptuous recipe with you, so you can experience a bit of Campania in your kitchen!
Spaghetti alla Puttanesca
Ingredients
- 400 g Spaghetti
- 3 tbsp olive oil
- 4 cloves of garlic minced
- 1 tsp red pepper flakes
- 8 anchovy fillets finely chopped
- 1 can tomatoes 400g
- ½ cup black olives pitted and chopped
- 2 tbsp capers rinsed and chopped
- salt and pepper
- fresh parsley for garnish
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions.
- Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic, red pepper flakes, and chopped anchovies, and sauté until the garlic is fragrant and the anchovies are melted.
- Add the diced tomatoes, black olives, and capers to the pan. Stir well to combine and simmer for about 10-15 minutes until the sauce is slightly reduced.
- Drain the spaghetti, reserving a cup of the pasta water. Add the spaghetti to the pan with the sauce, tossing well to combine. If necessary, add a bit of the pasta water to loosen the sauce.
- Season with salt and freshly ground black pepper, and garnish with fresh parsley before serving.
There you have it, a wonderfully rich and flavorful pasta dish that brings the bold flavors of Campania to your plate. Buon appetito!