Wine Dharma

DharMag February 2014 How to make the real, Italian puttanesca sauce recipe: spaghetti time!

Spaghetti alla puttanesca photo. The best Italian recipes and food pictures. Today we want to offer you one of the most famous Italian recipes: spaghetti alla puttanesca. A simple, yet delicious dish that with few ingredients can make your meal unforgettable, with its typical Mediterranean flavor.

Ingredients for a great puttanesca sauce (4 servings)

  • 1 pound of fresh chopped tomatoes
  • a tomato paste spoon
  • 4 spoons of extra virgin olive oil
  • 5 salted anchovies
  • 3 spoons of salted capers
  • 2 cloves of finely chopped garlic
  • pitted black olives
  • salt, fresh ground pepper
  • parsley
  • 14 oz of spaghetti

How to make the perfect puttanesca sauce like an Italian

Tomato plant. Flying tomatoes. Hanging tomatoes. Red colors. Best tomato recipes If you don't find fresh tomatoes, you can use can tomatoes Before start cooking, wash anchovies and capers and dry them with a paper towel. Chop the capers. In a large pan put the oil and slightly fry the garlic, then add the anchovies and melt them with a wooden spoon.

Tomato paste, ingredients to make puttanesca sauce, best Italian recipes Remember to keep the heat low, put inside the capers and black olives then tomatoes, a splash of tomato paste and let it cook until it become a brow, dense sauce.

Puttanesca sauce recipe, Italian food, Italian cuisine, tomato and olive pasta Taste the sauce and adjust seasoning with black pepper, and salt if necessary.

Cook the spaghetti in boiling, salted water. Drain the spaghetti few minutes before they are cooked, put them in the sauce, with some cooking water, and let them cook for a couple of minutes.

Chop the parsley and sprinkle it over the spaghetti. Delight your guests.

Tips to make the perfect puttanesca sauce

Penne with puttanesca sauce. How to make a perfect puttanesca sauce. food photos Salt, keep an eye on it. Don’t put too much salt in the water, the sauce in salty enough. In some recipes you can find a splash of butter, don’t do that, it adds a fatty texture that is not welcome. Butter come from the north Italy, this is a recipe from Lazio-Campania zone and your cholesterol will thank you. Moreover black olives, capers and anchovies have a slightly bitter undertone that would be muffled and trivialized by the butter.

Don’t fry the garlic, it make it bitter. Use high heat when you add the tomatoes just to dry them and make the sauce thick, not before.

You can use this sauce to season spaghetti, penne, paccheri and a lot of pasta. It’s also good for a filet of salted cod (baccalà), if you add a bit of raisins and pine nuts you have a perfect Baccalà alla napoletana sauce recipe.

What wine goes well with pasta alla puttanesca?

We should pair a light red, with soft tannins, you know that tannins and salt do not get along, so pay attention. A good choice is the light and super tasty Schiava from Martin Teusch winery.

In you want to pair a cocktail, Mojito is the choosen one!

Photo credits