Spaghetti alla Puttanesca: A Classic Roman Dish
Spaghetti alla Puttanesca is a bold and flavorful pasta dish that originates from Naples but is beloved in Roman cuisine. This dish combines simple ingredients like tomatoes, olives, capers, and garlic, creating a savory sauce that is both quick and satisfying.
Ingredients:
- Spaghetti: 400 g.
- Canned tomatoes: 400 g (preferably San Marzano).
- Garlic: 3 cloves, minced.
- Olives: 100 g (black or green, pitted and chopped).
- Capers: 2 tablespoons, rinsed.
- Red pepper flakes: A pinch (optional, for heat).
- Extra virgin olive oil: 4 tablespoons.
- Fresh parsley: A handful, chopped (for garnish).
- Salt and pepper: To taste.
Preparation:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant but not browned.
- Add Tomatoes and Ingredients:
- Pour in the canned tomatoes, breaking them up with a spoon. Add the chopped olives and capers, stirring to combine. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Once the spaghetti is cooked, drain it and add it directly to the skillet with the sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to help combine.
- Serve:
- Serve the Spaghetti alla Puttanesca hot, garnished with chopped fresh parsley. This dish is perfect for a quick weeknight meal or a flavorful gathering.