Best 7 Authentic Puttanesca Recipes

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Puttanesca is a classic Italian pasta dish originating from Naples,Italy. The name "puttanesca" loosely translates to "whore's-style" and is believed to have originated from being a quick and easy dish that could be prepared by working women, or prostitutes, in Naples. The dish is typically made with tomatoes, garlic, capers, anchovies, olives, and parsley, and is often served with spaghetti or other long pasta. Puttanesca is a flavorful and savory dish that is sure to please any pasta lover. Read on to find out the authentic Puttanesca recipe.

Here are our top 7 tried and tested recipes!

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!

Provided by Jacqueline De Bono

Categories     Main Course

Time 35m

Number Of Ingredients 11

400 g spaghetti ((14oz) I used spaghetti made by Rummo.)
3-4 tbsp extra-virgin olive oil
3-4 garlic cloves (thinly sliced or finely chopped)
6 to 8 anchovy fillets (finely chopped (Italians prefer salted anchovies but you can also use those in oil))
1 tsp Peperoncino flakes or 1- 1/2 a chopped peperoncino ((Italian red chilli pepper))
1 tbsp capers (drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them))
100 g pitted black or green olives ((3.5oz) I used taggiasca olives)
400 g Fresh sauce tomatoes (San Marzano or datterini) ((140z) peeled, deseeded and chopped.)
1 handful fresh parsley leaves (chopped)
Freshly ground black pepper.
Salt (for pasta and to taste)

Steps:

  • Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
  • Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
  • Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
  • Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  • Add capers, a bit of parsley and olives and stir to combine.
  • Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
  • Cook pasta to just under al dente (about 1 minute less than the package recommends).
  • Drain pasta reserving 1 cup of the cooking water.
  • Add drained pasta to the sauce.
  • Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
  • Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
  • Sprinkle with some more parsley.
  • Season with salt and pepper as required.
  • Serve immediately.

Nutrition Facts : Calories 536 kcal, ServingSize 1 serving

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

Provided by Martha Holmes

Categories     Fish     Olive     Pasta     Tomato     Quick & Easy     High Fiber     Capers     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese

Steps:

  • Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

PASTA PUTTANESCA



Pasta Puttanesca image

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.

Provided by Mark Bittman

Categories     dinner, pastas, appetizer, main course

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 11

Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

Steps:

  • Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
  • Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
  • Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams

PANTRY PUTTANESCA



Pantry Puttanesca image

Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.

Provided by Julie Filips

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 21m

Yield 4

Number Of Ingredients 9

⅓ cup olive oil
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
3 anchovy fillets, chopped, or more to taste
2 (15 ounce) cans diced tomatoes, drained.
1 (8 ounce) package spaghetti
½ cup chopped pitted kalamata olives
¼ cup capers, chopped

Steps:

  • Fill a large pot with water. Bring to a rolling boil over high heat.
  • As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
  • Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
  • Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
  • Stir the olives and capers into the sauce; add pasta and toss to combine.
  • Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 53.3 g, Cholesterol 2.5 mg, Fat 24 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 944.5 mg, Sugar 6.6 g

CHICKEN PUTTANESCA



Chicken Puttanesca image

Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tablespoon grapeseed or canola oil
1 medium red or yellow onion, thinly sliced
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
1/2 cup roughly chopped pitted black or green olives
2 tablespoons capers, rinsed well if in salt
2 tablespoons roughly chopped Italian parsley
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
  • Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
  • Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

CLASSIC SPAGHETTI PUTTANESCA



Classic Spaghetti Puttanesca image

Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 1/2 cups grape tomatoes, quartered lengthwise
2 tablespoons capers, rinsed, drained, and coarsely chopped
3 anchovy fillets, minced
1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
2 garlic cloves, minced
1 1/2 cups tomato puree (from a 15-ounce can)
Coarse salt and ground pepper
1 pound spaghetti

Steps:

  • In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.

Nutrition Facts : Calories 420 g, Fat 13 g, Fiber 4 g, Protein 12 g

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

Tips:

  • Use high-quality ingredients: Fresh, ripe tomatoes, briny olives, and flavorful capers will make a big difference in the taste of your puttanesca sauce.
  • Don't be afraid to adjust the recipe to your taste: If you like your sauce spicier, add more red pepper flakes. If you prefer a more briny flavor, use more olives and capers. And if you want a richer sauce, add a tablespoon of butter or a splash of cream.
  • Serve puttanesca sauce over your favorite pasta: Spaghetti, linguine, and penne are all classic choices. You can also use puttanesca sauce to top grilled fish or chicken.
  • Garnish your puttanesca dish with fresh parsley or basil: This will add a pop of color and flavor.

Conclusion:

Puttanesca is a delicious and versatile sauce that can be enjoyed in many different ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, puttanesca sauce is sure to please. So next time you're in the mood for pasta, give puttanesca a try. You won't be disappointed!

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