Spaghetti Puttanesca has an impolite back story because of its name. The direct translation of the term ‘puttanesca’ is whore, hence, calling this dish ‘Whore's spaghetti’. Originating from Naples, prostitutes were said to be cooking this spaghetti using ingredients they get easily while luring their new customers with the dish. It might be a myth but I can assume you, this dish is definite must try.
No. Capers and olives are the main flavours in spaghetti puttanesca. Capers, which are pickled flower buds, are generally salty. This also applied to pickled olives which are equally salty. Therefore, no salt is needed in the preparation of this dish.
Yes. Since the preserved peppers are added for its spiciness, you can substitute it with chilli powder or dried chillies. If you are unable to stomach spiciness, go easy on the preserved peppers. In this recipe, I used 4 of them which caused the dish to be rather spicy. With a dash of black pepper, this dish is good to go.
While I was browsing for simple recipes last summer, a friend who lives in Italy (who cooks exceptionally great Italian food) generously shared this recipe with me. No exact measurements of the ingredients were given but I somehow figured out the correct amount. We enjoyed it so much and it has now became a staple dish at home. My husband loves it because of the olives and the delectable sauce while I enjoy cooking this due to its simplicity. There you go, a happy meal with very little effort.
Spaghetti Puttanesca is also known as: Spaghetti with olives and capers
Boil spaghetti with a pinch of salt until al dente. Refer to packaging for instructions.
Sauté chopped onions and garlic until fragrant at low to medium heat. Do not overheat or it would be bitter. Add halved cherry tomatoes to pan and allow them to cook with the lid on. Stir every 5 minutes until they softened.
Add capers and preserved peppers. Mix evenly. Turn off the stove. Add al dente spaghetti to the sauce. Mix well.
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