Spaghetti Puttanesca

Spaghetti Puttanesca has a bit of a sordid history. Translated to “prostitute spaghetti,” it is said to have been invented by prostitutes in Naples to lure customers in. I get the attraction—there’s plenty of punch in the flavors, totally suited to satisfying a man’s taste: salty, briny olives and capers, rich gutsy tomatoes, and spicy chilli, that’s enough flavor to tempt any man. The aroma itself would have been inviting.

But also, the simple dish was reputedly enjoyed as a quick and hearty meal for the ladies of the ‘house’ to sustain their energy in-between clients.

This pasta is rich, full of flavor, and best of all, quick and easy to make. It’s the kind of meal you want to make on a Friday night at the end of the week when you just want to sit on the couch with a hearty bowl of delicious food.

Forget the name—this is perfect for the whole family!

Spaghetti Puttanesca

Salty, briny olives, capers, rich gutsy tomatoes, and spicy chilli pack a punch in this quick and easy pasta dish.

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Servings: 4

Ingredients Method

Ingredients

  

• olive oil
• 1 red chilli, seeded and finely chopped
• 1 brown onion, peeled and finely chopped
• 1 red capsicum, seeded and finely chopped
• 4 cloves of garlic, peeled and finely chopped
• 2 x 400 g tins crushed tomatoes
• salt
• 400 g spaghetti
• 3 tbsp black pitted olives, chopped
• 1 tbsp capers, drained and chopped
• 1 handful fresh flat leaf parsley leaves, chopped
• freshly ground black pepper
• Parmesan cheese, grated, for serving
• Dried chilli flakes, for serving (optional)

Method

 

1. Splash some olive oil into a heavy-based frypan and add the chilli, onion, and capsicum. Cook over medium-high heat until the onion and capsicum are tender, then add the garlic and cook another minute, stirring often
2. Pour in the tinned tomatoes and a pinch of salt and stir to combine. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. When the sauce is almost ready, cook the spaghetti in a pot of boiling salted water until al dente. Drain, reserving ¼ cup cooking water. Add the spaghetti to the pan with the olives, capers, parsley, and a grinding of black pepper and toss to combine. Add a little cooking water if the mixture seems dry and toss again.
4. Serve with grated Parmesan and chilli flakes if desired.

Recipe from my book – The Corleone Family Cookbook, Insight Editions, Photo – Locket Photography