Spaghetti alla puttanesca is a typical recipe of Neapolitan cuisine, prepared with a sauce based on tomato, olive oil, garlic, black Gaeta olives, capers, oregano and chilli.
The first evidence of a dish similar to that of spaghetti alla puttanesca dates back to the early nineteenth century, when Cavalcanti, in his theoretical-practical cooking manual, proposed some recipes of popular Neapolitan cuisine, defining it “Vermicelli with oil, olives, capers and anchovies sauces “. Subsequently in 1931 the gastronomic guide of Italy published by T.C.I. lists it among the gastronomic specialties of Campania, calling it “Maccheroni alla marinara”. So the name of the recipe comes when the dish is already known. In fact, in common parlance, this pasta sauce is simply known as «aulive e cchiapparielle» (olives and capers)
The process is very simple
- Fry the crushed garlic and, for those who want, also some chopped anchovy fillets in a pan with plenty of extra virgin olive oil.
- Add the pitted olives, the desalted capers and the chilli.
- After a while, add our Rega Cherry Tomatoes and cook over medium heat for about ten minutes, then season with salt and add the chopped parsley.
- Halfway through cooking the spaghetti, with the help of a fork, put them in the pan with the prepared sauce and finish cooking.
- Serve and add a little fresh chopped parsley directly on the plates and a drizzle of extra virgin olive oil.
The pasta is “sciuliarella”, well lubricated and seasoned!
Enjoy your meal!