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Spaghetti Alla Puttanesca Recipe. How to Make this Piquant Southern Italian Pasta. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spaghetti alla Puttanesca Recipe – How to Make this Piquant Southern Italian Pasta

This spaghetti alla puttanesca recipe from southern Italy is one that I’ve been making for over 25 years. Infused with the flavours of garlic, capers, olives, anchovies, and crushed red pepper, it makes a tomato sauce like no other.

This spaghetti alla puttanesca recipe is a hearty, rustic pasta dish with a piquant sauce. Infused with the flavours of garlic, capers, olives, anchovies, and crushed red pepper, it makes a tomato sauce like no other.

Like my ragu alla Bolognese recipe, this spaghetti alla puttanesca recipe is one that I’ve been making for over 20 years. It’s my go-to pasta when Lara and I are in need of comfort food and is easily one of our favourite comfort food recipes.

It’s a great year-round pasta recipe, too. Our northern hemisphere neighbours in the midst of summer can serve a smaller portion with a Mediterranean style salad, while a big hot bowl will warm up our Australian friends in the southern hemisphere in the midst of an extremely chilly winter.

Spaghetti alla Puttanesca Recipe – How to Make this Piquant Southern Italian Pasta

Spaghetti alla puttanesca is undeniably one of the most intense of Italian pasta sauces and, along with spaghetti carbonara (recipe coming soon), is a weeknight staple for us when we want a quick, late-night supper. Spaghetti alla puttanesca also happens to be a spicy pasta with a saucy history.

The Saucy History of Spaghetti alla Puttanesca Recipe

Spaghetti alla puttanesca is also called pasta alla puttanesca or ‘whore’s pasta’ – ‘puttanesca’ roughly translating to ‘in the style of the whore’ – and there are myriad origin theories that credit the ‘ladies of the night’ with its creation.

One story goes that prostitutes made spaghetti alla puttanesca in between clients because it was quick and easy to make.

An elaboration of this story claims this was because the women had the ingredients on hand so didn’t have to leave their room, and that the women used spaghetti alla puttanesca to lure potential clients to their rooms.

Another theory is that the dish was created on the island of Ischia off Naples where painter Eduardo Maria Colucci invented the dish, and his nephew Sandro Petti modified it and claimed it as his own.

Petti’s story is that late one night he had hungry guests at his restaurant so he whipped up a pasta with whatever he had left in the kitchen: tomatoes, olives, capers, etc.

Petti was apparently going to call his dish ‘spaghetti alla puttanata’. ‘Puttanata’ roughly translates to ‘shit’ and Petti was referring to the shit he had in his kitchen at the time. But he renamed it spaghetti alla puttanesca – much to the chagrin of the local bishop when he put it on his menu board outside his restaurant.

Tips to Making this Spaghetti Alla Puttanesca Recipe

A couple of points on this spaghetti alla puttanesca recipe for those who are new to this piquant Southern Italian classic. Firstly, the sauce doesn’t taste like anchovies as the anchovies are ‘mushed’ into the sauce.

It’s the combination of all of the ingredients that make this an umami bomb that is balanced by the sweetness of the tomatoes. If you’re making this for guests who don’t like anchovies, just don’t tell them that there are any in the sauce. Ask if guests have allergies of course, but an allergic reaction to anchovies is very rare…

Secondly, leave the Parmigiano Reggiano in the fridge. Extra olive oil and more chilli flakes are fine, but the dish does not need the extra umami hit of Parmigiano Reggiano.

Some spaghetti alla puttanesca recipes do not include onion, but almost every recipe includes garlic. Some recipes include dried oregano, but I find it an unnecessary addition to any dish. Some recipes also add tomato paste, which is a worthwhile addition if your tomato sauce lacks body.

A lot of recipes add parsley or basil as a garnish. I much prefer fresh basil which to me is more in harmony with the other ingredients.

As usual, the questions I most get asked when I serve this dish is how much water is needed to cook the pasta, how much salt to use, and should olive oil be used to stop the pasta from sticking.

How much water and salt is calculated by a nifty formula I call ‘-x10 +x10’. Out of the three elements we are woking with our known quantity is the pasta per serving. We use 125 grams of pasta per serving. So for two servings we have 250 grams of dry pasta.

The amount of salt should be one tenth of the amount of pasta, so in our case that’s 25 grams. The amount of water is 10 times the amount of pasta so 2.5 litres of water is all you need.

Olive oil should go nowhere near your pasta water. What stops pasta sticking together is water that’s on a good rolling boil. Once you have that, throw in the pasta and stir. Put the lid on for a minute and stir again. Remove the pasta from the water at one minute before the cooking time on the packet, and add it to the sauce.

Spaghetti Alla Puttanesca Recipe

Spaghetti Alla Puttanesca Recipe. How to Make this Piquant Southern Italian Pasta. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spaghetti alla Puttanesca Recipe

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This recipe for spaghetti alla puttanesca is one that I’ve been making for over 20 years. The puttanesca sauce is salty and spicy, balanced by the sweetness of the tomatoes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Servings: 2 Servings
Calories: 1474kcal
Author: Terence Carter

Ingredients

  • 250 g spaghetti
  • 200 g tinned tomatoes
  • 2-4 anchovy fillets
  • 60 g black olives sliced (Gaeta olives preferrably)
  • 20 g capers
  • 40 ml olive oil
  • 30 g minced red onion
  • 1 clove garlic sliced finely
  • 1 tsp chilli powder to personal heat perference
  • ½ cup basil leaves torn

Instructions

  • Sauté the onions in the olive oil. When translucent, add the garlic.
  • Add the anchovies, mush them with a fork and sweat until the anchovies dissolve into the sauce.
  • Add the tomatoes and chilli and reduce to a thick sauce.
  • When reduced to a thick sauce add the olives and the capers.
  • Make your pasta! Preferably spaghetti.

Nutrition

Calories: 1474kcal | Carbohydrates: 210g | Protein: 40g | Fat: 55g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 1822mg | Potassium: 1275mg | Fiber: 16g | Sugar: 17g | Vitamin A: 2100IU | Vitamin C: 24.6mg | Calcium: 185mg | Iron: 7.8mg

 

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. prabhu says

    July 10, 2018 at 2:28 pm

    it seems very tasty and healthy too. thanks for sharing good food recipe.5 stars

  2. Lara Dunston says

    July 10, 2018 at 3:00 pm

    Yes, it’s pretty healthy – olive oil is always good for us :)

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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