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Pasta alla Puttanesca

Summary

Yield
Servings
Sourcehttps://www.lucianopignataro.it/a/vermicelli-alla-puttanesca-storia-isch...
Prep time15 minutes
RegionItaly

Description

Pasta alla PuttanescaThis well-known favorite dates back less than a hundred years. It was invented on the Neapolitan island of Ischia in the 1950s by a creative host who had hungry guests and little in the icebox to work with.

In Italian, "puttanesca" means something like "trashy", and it can be applied to prostitutes and to pasta preparations. In this case the inventive chef gave his dish a provocative name that reflected its scrounged origins and delighted his guests!

Ingredients

1lbPasta
4ozOlive oil
2clvGarlic (crushed)
2eaAnchovies
2TCapers (rinsed)
20eaBlack Olives (pitted and sliced)
1eaDried Chili Pepper
12eaCherry Tomatoes (halved)
2ozParsley sprig (chopped)

Instructions

  1. Put the pasta water on to boil.
  2. Fry the crushed garlic in the oil until lightly browned, then remove it and "melt" the anchovies into the oil by mashing them and stirring them around.
  3. Remove the pan from the heat and add the pitted olives, capers and chili. Return to the heat for 30 seconds, and add the halved cherry tomatoes. Cook over high heat for about 6-7 minutes.
  4. Cook the pasta. Transfer it, still dripping with cooking water, with the help of a fork, directly into the pan with the sauce.
  5. Sauté quickly stirring with the chopped fresh parsley from 1 sprig.
  6. Serve with a sprinkle of chopped fresh parsley from the second sprig.

Notes

Lucian Pignataro, from whom I got this recipe and its history, say "The pasta must be sciuliarella (well lubricated and seasoned".
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  • By John at 12/18/2020 - 11:42
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