Some will tell you that this dish is only Neapolitan: don’t believe it!
According to tradition at the beginning of the 20th century, this dish was commonly served to guests of the brothels of the Roman suburbs.
The ingredient that distinguishes the Roman puttanesca from the Neapolitan is the use of salted anchovies: in Rome, they are included, in Naples, they are not. And in fact, in the Neapolitan city, they are also called “aulive e cchjapparielle” (olives and capers).
Another difference is the type of pasta to be used: in Naples, spaghetti or other long pasta are a must, while in Rome penne alla puttanesca, as well as spaghetti, are also prepared.
I think there is also a Sicilian version, but I have not found written sources that describe the preparation and the ingredients.
Pasta Puttanesca
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 350 gr or 12 oz of pasta (spaghetti or penne)
- 4 anchovy fillets
- 250 gr or 9 oz of peeled tomatoes
- 1 clove of garlic
- Salted capers to taste
- Boneless black olives to taste
- Extra virgin olive oil to taste
- Chopped parsley to taste
- Salt to taste
- Instructions
- Boil the pasta water in a saucepan.
- Desalt the capers in hot water for about ten minutes. Desalinate anchovies. Cut the black olives into slices.
- Chop the garlic and anchovies and fry them in a pan with some oil together with the capers. Add the peeled tomatoes, the olives and cook for ten minutes.
- Salt the boiling water with the coarse salt in the saucepan and throw the pasta.
- Drain the spaghetti “al dente” and stir in a pan for a couple of minutes.
- Add the chopped parsley, salt if necessary and serve.
Tips to ensure the success of the dish:
- Use good quality peeled tomatoes
- To cook pasta ideally, consider 1 liter or 1 US quart of water for every serving.
