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This simple yet extremely flavorful dish is easy to prepare and perfect for a quick and delicious dinner. The name “Puttanesca” comes from the Italian word “puttana,” which means prostitute, and there are multiple theories as to the origin of the name, including that it was a popular dish among prostitutes who needed a quick and easy meal between customers. Regardless of the origin of the name, the dish is still loved for its delicious flavor combination.
Pasta recipes are one of the most frequently prepared recipes, not only in Italy, but in all cuisines around the world. They are highly appreciated for their simplicity and speed of preparation, but also for their taste and satiety. They are very versatile, since pasta can be combined in many ways.
Below, we provide you with the list of ingredients and necessary steps to prepare pasta using Neapolitan cuisine.
Pasta alla Puttanesca – Ingredients
- 400 g spaghetti
- 4-6 anchovy fillets, chopped
- 3-4 cloves of garlic, minced
- 400 g tomato puree (or fresh chopped tomatoes)
- 100 g pitted black olives, sliced
- 2 tablespoons capers, rinsed and drained
- 1 small chili (optional), chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Neapolitan pasta recipes – how to make them
To prepare this recipe, you will cook the pasta in the classic way, during which time you will also prepare their favorite sauce.
Cook the pasta in a large pot of salted water until al dente according to package instructions. Drain and reserve one cup of the boiling water.
How to Prepare Pasta Sauce
Heat olive oil in a large skillet over medium-high heat. Add anchovy fillets and cook until they are melted in the oil.
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