Pasta Putanesca: find out how to make the traditional recipe

Pasta Putanesca: find out how to make the traditional recipe

Little is known for certain about the origin of the famous traditional putanesca pasta. Some say that the recipe originates from Naples, others from Rome. There are also numerous versions that justify the name of the dish.




Putanesca would be a reference to the term “putanna” (prostitute, in Italian), which would explain the story according to which the pasta originated in brothels, where women prepared the quick dish among customers.

Another version says that the recipe was created by a woman who cheated on her husband every afternoon and when he arrived home late, she prepared the recipe quickly.

The amazing and delicious flavor of pasta has made it popular in many places around the world. Very practical and quick, the dish lives up to its reputation.

Discover the complete step-by-step guide with the Cooking Guide:

Traditional putanesca pasta

Time: 40 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

  • 1 pack of tagliatelle (500g)
  • Salt to taste
  • Fresh basil and grated parmesan for sprinkling

Sauce

  • 2 tablespoons of olive oil
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1/2 cup (tea) tomato paste
  • 2 cups (tea) of water
  • 8 chopped tomatoes
  • 1/2 cup chopped pitted black olives
  • 1/2 cup caper
  • 4 tablespoons chopped anchovy fillet

Preparation method:

  1. Cook the pasta in plenty of salted water, leaving it al dente.
  2. Drain and reserve.
  3. For the sauce, heat a pan with olive oil and sauté the onion and garlic for 3 minutes or until golden brown.
  4. Add the extract and fry for another 2 minutes.
  5. Pour in the water, cherry tomatoes, olives, capers and anchovies.
  6. Salt and pepper to taste and cook over low heat for 15 minutes, stirring occasionally.
  7. Add the cooked pasta and mix.
  8. Transfer to a serving plate and serve sprinkled with basil and parmesan.

Source: Terra

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