Penne alla puttanesca

penne_alla_puttanesca

Penne alla puttanesca is a classic Italian pasta dish that is full of bold and intense flavors. Created in Naples in the mid-20th century, this dish is thought to have been the creation of prostitutes who needed to quickly whip up a tasty meal with whatever ingredients they had on hand. With its tomato sauce, capers, anchovy fillets, and olives, Penne alla puttanesca has become a staple of Italian cuisine and is enjoyed by people all over the world.

Penne alla puttanesca is a simple yet flavorful dish that is quick and easy to make. The sauce is made by sautéing garlic, anchovy fillets, and chili flakes in olive oil until the anchovies dissolve. This is then followed by the addition of canned tomatoes, which are brought to a simmer before the capers and olives are added. The sauce is then left to simmer for a few minutes before it is tossed with cooked penne pasta and garnished with parsley.

The name ‘puttanesca’ is often translated as ‘spaghetti of the whores’, a reference to the dish’s connection to Naples' red-light district. Despite its somewhat colorful past, this dish has now become a popular staple in Italian kitchens and restaurants throughout the world.

The dish’s ingredients are straight-forward and accessible, making it an ideal weekday dinner. With the addition of a side salad, one can easily have a delicious and well-balanced meal. The dish is also ideal for vegetarians who can simply leave out the anchovies without compromising on flavor.

The ingredients used in this dish have distinctive flavors that are melded together in a harmonious way. Tomatoes bring sweetness and acidity to the dish, while the capers and olives enhance the saltiness and add a bit of a briny flavor. The addition of anchovies creates a depth of flavor underneath the tomato sauce, while the chili flakes add heat and spice to the dish.

Although the sauce can be made in advance and reheated, it is best served immediately after being made, so that the flavors can blend together and create the perfect balance in the dish.

Penne alla puttanesca is a perfect example of how simple ingredients can be transformed into a flavorful and unique dish. Its history and background only add to its charm, making it a dish that cannot be missed when learning about Italian cuisine.

In conclusion, Penne alla puttanesca is an Italian pasta dish full of rich and bold flavors that originated in Naples. It is a simple dish with the perfect balance of sweet, salty, and spicy flavors that make it an excellent weeknight meal. The sauce is easy to make and can be whipped up quickly, making it an excellent option for those who are always in a hurry. So pick up some penne, capers, and olives, and give this classic Italian dish a try – you won’t be disappointed!

Ingredients:

  • 1 pound of Penne pasta
  • 1 can (28 ounces) of crushed tomatoes
  • 1/2 cup of pitted Kalamata olives, chopped
  • 1/4 cup of capers, drained
  • 3 cloves of garlic, minced
  • 1 tablespoon of anchovy paste
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of fresh Italian parsley, chopped
  • 1/2 cup of grated Parmesan cheese
  • Salt and black pepper to taste
  • Extra-virgin olive oil

Instructions:

  1. Cook the Penne pasta according to the package directions until al dente. Drain it thoroughly and set it aside.
  2. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.
  3. Add minced garlic and red pepper flakes to the skillet and sauté for one minute until fragrant.
  4. Add anchovy paste to the skillet and stir to dissolve.
  5. Add crushed tomatoes, olives, and capers to the skillet and cook for about 10-12 minutes over medium heat, or until the sauce has thickened.
  6. Add the cooked Penne pasta to the skillet and mix well with the sauce.
  7. Sprinkle chopped parsley and Parmesan cheese over the pasta and toss again.
  8. Adjust seasoning with salt and black pepper to taste.
  9. Serve with extra Parmesan cheese and a drizzle of olive oil. Buon appetito!