{"product_id":"pasta-alla-puttanesca-recipe-history","title":"Pasta alla Puttanesca — Bold, Briny Classic from Southern Italy | By Chef Charles Knight","description":"\u003cp class=\"isSelectedEnd\" style=\"text-align: center;\"\u003e\u003cspan\u003eFew pasta dishes deliver as much flavor with so few ingredients as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePasta alla Puttanesca\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\" style=\"text-align: center;\"\u003e\u003cspan\u003eTomatoes, garlic, olives, capers, anchovies, extra-virgin olive oil and a touch of red pepper come together to create a sauce that is salty, savory, slightly spicy and unmistakably Mediterranean.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\" style=\"text-align: center;\"\u003e\u003cspan\u003eBest of all, Puttanesca is remarkably quick to prepare. You can have the sauce practically finished in the time it takes to boil the pasta. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe Origin and History of Pasta alla Puttanesca\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePasta alla Puttanesca is most closely associated with the cooking traditions of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eNaples and southern Italy\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, although the exact birthplace—and especially the origin of its colorful name—has been debated for generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe dish itself appears to be older than the name.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn his 1837 cookbook \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eCucina teorico-pratica\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Neapolitan culinary writer \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIppolito Cavalcanti\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e described vermicelli prepared with oil, olives, capers and salted anchovies—a combination remarkably similar to what would eventually become Puttanesca.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn Naples, a closely related preparation has long been known as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eaulive e chiappariell\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, meaning essentially \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eolives and capers\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSo where did the name \u003c\/span\u003e\u003cem\u003e\u003cspan\u003ePuttanesca\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e come from?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat's where culinary history becomes considerably more colorful.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThe Legend Behind the Name\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Italian word \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eputtana\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e literally means “prostitute,” which has produced numerous stories connecting the dish with the brothels of Naples' Spanish Quarter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne legend claims the women working there prepared the sauce because it was inexpensive, flavorful and extremely quick to make.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnother story suggests the powerful aroma of garlic, tomatoes, olives and anchovies drifting into the street helped attract customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEntertaining stories—but there is little evidence proving either one.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnother frequently repeated account takes us to the Italian island of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIschia\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e during the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRestaurateur \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSandro Petti\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e was supposedly confronted late one evening by hungry guests when his kitchen was nearly empty. When he told them he had little left to cook, they encouraged him to throw together whatever he had available.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAccording to the story, Petti combined tomatoes, olives, capers and other pantry ingredients and produced an improvised pasta sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhatever the precise origin, Puttanesca became one of Italy's great examples of an important culinary principle:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eYou don't need a long list of expensive ingredients to create extraordinary flavor.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eChef Charles Knight's Pasta alla Puttanesca\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eServes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 4\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePrep Time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 10 minutes\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCooking Time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 20 minutes\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTotal Time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e About 30 minutes\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/puttanesca-origin-history-recipe_480x480.png?v=1786206330\" alt=\"\" style=\"margin-bottom: 16px; float: right;\"\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e12 ounces spaghetti or linguine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e3 tablespoons extra-virgin olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 cloves garlic, thinly sliced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 to 6 anchovy fillets, packed in oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1\/4 to 1\/2 teaspoon crushed red pepper flakes, to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 can (28 ounces) whole peeled Italian tomatoes, preferably San Marzano-style, crushed by hand\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1\/2 cup pitted black or Kalamata olives, roughly chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tablespoons capers, drained\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon dried oregano\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFreshly ground black pepper, to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tablespoons chopped fresh Italian parsley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eReserved pasta cooking water, as needed\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBring a large pot of water to a boil. Because the anchovies, olives and capers are naturally salty, use a little less salt in the pasta water than you normally would.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCook the pasta until just shy of al dente. Before draining, reserve about \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1 cup of the pasta cooking water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMeanwhile, heat the olive oil in a large skillet over medium-low heat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd the garlic, anchovies and crushed red pepper. Cook gently for about 1 to 2 minutes. Do not brown the garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the anchovies heat, stir and mash them into the olive oil. They will practically disappear, leaving behind their deep savory flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd the tomatoes, olives, capers and oregano.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBring to a gentle simmer and cook uncovered for approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e12 to 15 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, allowing the tomatoes to reduce and the flavors to concentrate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTaste before adding any additional salt—you may discover that none is necessary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTransfer the slightly undercooked pasta directly into the skillet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eToss thoroughly with the sauce for another 1 to 2 minutes. Add a splash of reserved pasta water if necessary to help the sauce coat the pasta.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRemove from the heat and finish with fresh Italian parsley and freshly ground black pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eServe immediately.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eChef's Tips for Better Puttanesca\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eDon't overcook the sauce.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Puttanesca should taste bright and lively rather than like a heavy, long-simmered tomato sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eWatch the salt.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Anchovies, olives and capers bring plenty of natural salinity to the dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eLet the anchovies melt.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Even people who say they don't like anchovies are often surprised by Puttanesca. Properly cooked, the anchovies dissolve into the olive oil and provide savory depth rather than an overpowering fish flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eSave the pasta water.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A little starchy cooking water helps marry the pasta and sauce together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eDon't drown the pasta.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Italian pasta should be coated with sauce—not swimming in it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Does Pasta Puttanesca Taste Like?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePuttanesca is an explosion of Mediterranean flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou get the sweetness and acidity of tomatoes, richness of olive oil, pungency of garlic, saltiness from olives and capers, deep umami from anchovies and a gentle background heat from red pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is bold, rustic and intensely satisfying.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Pasta Is Best for Puttanesca?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eSpaghetti\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is the classic choice, but linguine and vermicelli are also excellent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe relatively light tomato-and-olive sauce clings beautifully to long strands of pasta without overwhelming them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat to Serve with Pasta alla Puttanesca\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKeep the rest of the meal simple.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eServe Puttanesca with a crisp green salad, roasted or grilled vegetables and warm crusty Italian bread for capturing every last drop of sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd remember one of the most important rules in Italian cooking:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eGreat cooking isn't necessarily complicated cooking.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePasta alla Puttanesca proves it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories?page=2\" title=\"11 gourmet skillet induction\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/11-inch-kadai-karahi-gourmet-casserole-with-glass-lid-discount_coupon.png?v=1785292093\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"chef charles iknight","offers":[{"title":"Default Title","offer_id":40148711145606,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/puttanesca-origin-history-recipe-main-2.jpg?v=1786206726","url":"https:\/\/healthcraft.com\/products\/pasta-alla-puttanesca-recipe-history","provider":"Health Craft","version":"1.0","type":"link"}