A sauce with a scandalous moniker, the origin of puttanesca’s less than pleasant name has been up for debate for decades. Literally translated to “in the style of a prostitute,” there are many unverified stories that date all the back to the 18th century. One popular legend claims that the dish was invented by harlots in the Spanish Quarter due to its’ ease of preparation between their appointments. A more contemporary tale involves a Neapolitan restaurant owner who had to scramble to assemble una puttanata, slang for “kind of garbage” dish, with whatever ingredients he could manage for some customers who arrived late in the evening.
Spaghetti alla Puttanesca Ingredients
Stories aside, spaghetti alla puttanesca is pleasingly pungent dish, composed of simple pantry staples. In true southern Italian style, tomatoes set the stage, supplying much needed sweetness to balance a battery of more assertive ingredients. Olives, capers and anchovies deliver a hefty dose of umami, and a garnish of parsley effortlessly adds freshness and much appreciated vibrancy to the dish. Spaghetti is the perfect shape for this sauce as it encourages each component to tangle together with each twirling strand.
The traditional version of puttanesca comes together quickly, and can be further amplified with the addition of garlic, chili flake, or even tuna. I decided to spice things up with all three, which she has shared for a sinful way to savor #nationalspaghettiday!
Spaghetti alla Puttanesca with Tuna
Serves 4-6
Ingredients:
1 lb. spaghetti
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste
2 garlic cloves, whole
½-1 teaspoon crushed red pepper flakes
3 tablespoons capers, drained and chopped
¼ cup Gaeta or kalamata olives, pitted and coarsely chopped
12 ounces olive oil packed tuna, lightly drained
1, 28 ounce can whole peeled tomatoes
¼ cup flat leaf parsley, chopped
1 Tablespoon fresh oregano, chopped or 1 teaspoon dried
Salt
Method:
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
While the pasta is boiling, heat skillet over medium heat and add olive oil.
Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
Add the tuna, flaking it with a wooden spoon.
Stir in the capers and olives and heat until warmed through, 1 minute.
Remove garlic.
Stir in the tomatoes and parsley.
Lower the heat and simmer for 5 minutes.
Add a ladle of the pasta cooking liquid to the sauce. Drain the pasta, add it to the sauce and toss. \
Enjoy!