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You are here: Home / My Authentic Italian Recipes / PASTA PUTTANESCA SAUCE with garlic, black olives and capers

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

03/02/2017 by Filippo Trapella 6 Comments

Pasta Puttanesca recipe is a daily dish in Italy; easy and tasty! This recipe was created in Naples, but Rome is proud of a variation become as traditional as the Neapolitan version. The Roman Puttanesca sauce require anchovies, and Pecorino Romano, and oregano instead of parsley: absolutely a must-to-try! If you prefer to stay in the tradition eating an amazing vegan Italian dish, go with Neapolitan version!

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

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PUTTANESCA SAUCE ORIGIN

Pasta with Puttanesca sauce is a classic Italian recipe, born in Naples and traditional in Rome as well. Seems that the term Puttanesca originates from the workers of the Italian brothels, called grossly puttane.

The legend says, this recipe was created by the owner of one of the many brothels in Spanish Harlem district of Naples, hence the name Puttanesca.

A more polite tale describe the adjective Puttanesca as an explanation of the recipe: quick and simple to prepare, and made with easy-to-find ingredients.

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

NEAPOLITAN PASTA PUTTANESCA VERSION

The Neapolitan Pasta Puttanesca requires fresh or peeled tomatoes, and garlic, and black olives, and capers, and fresh parsley. It is also called Aulive e Cchiapparielle (olives and capers).

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

ROMAN PASTA PUTTANESCA VERSION

The Roman version is richer, and add anchovies, and a sprinkle of Pecorino Romano. Dried oregano is used in substitution of fresh Parsley.

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

CAPERS & ANCHOVIES, OREGANO & PARSLEY

Traditionally, the capers and anchovies are preserved in sea salt. In this case, it’s critical wash and soaks them in fresh water to discard the salt. On the other hand, to make the recipe in an easier way, it is common use capers stored in vinegar and anchovies stored in oil.

The best olives to prepare this dish come from Gaeta, a little town near Naples and Rome. In the absence of them,  California black olives are the best option. Kalamata olives are not good for Puttanesca sauce.

Tomatoes puree, best if homemade, is preferable to fresh chopped tomatoes. In the Neapolitan version is common use a cherry tomatoes sauce.

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

SPAGHETTI PUTTANESCA AND OTHER SHAPES OF PASTA

The classic shape of pasta to pair with Puttanesca sauce is Spaghetti. In Rome, it is traditional to toss the sauce with Penne. Linguine, Spaghetti Alla Chitarra and Vermicelli pair perfectly as well.

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

PASTA PUTTANESCA RECIPE

4.0 from 3 reviews
PASTA PUTTANESCA RECIPE with garlic, black olives and capers
 
Print
Prep time
30 mins
Total time
30 mins
 
Author: Filippo Trapella - philosokitchen.com
Recipe type: pasta
Cuisine: Italian
Serves: 4
Ingredients
  • Neapolitan version
  • 3.5 oz (400 g) pasta
  • 1 Lb (450 g) tomatoes puree
  • 3 cloves garlic
  • 5 oz (140 g) black olives, pitted
  • 2 tbsp capers
  • 1 tbsp fresh parsley, minced
  • 2 tbsp extra-virgin olive oil
  • to taste table salt
  • 4.5 tbsp rock salt
  • Roman version
  • 3.5 oz (400 g) pasta
  • 1 Lb (450 g) tomatoes puree
  • 2 oz (55 g) anchovies
  • 3 cloves garlic
  • 5 oz (140 g) black olives, pitted
  • 2 tbsp capers
  • 2 tbsp extra-virgin olive oil
  • 1/2 glass white wine
  • 1 tbsp Pecorino Romano
  • 1 tbsp dried oregano
  • 4.5 tbsp rock salt
Instructions
  1. NEAPOLITAN VERSION (traditionally vegan)
    First, rinse and soak capers.
  2. Now, Peel and crush the cloves of garlic, then saute them in the olive oil until pale golden.
  3. After that, add the tomatoes puree, and cook 15 minutes over low heat.
  4. Add the capers and olives, and cook the sauce 5 mins more.
  5. Add table salt as needed.
  6. Salt 5 quarters of water with rock salt, then cook the pasta and raise it “al dente”.
  7. Finally, Toss the pasta with Puttanesca sauce and serve.
    ROMAN VERSION
    Rinse and soak salted anchovies and capers into different bowls. If anchovies are preserved in oil and capers in vinegar, just rinse and soak the capers.
  8. Peel and crush the cloves of garlic, then sauté them in the olive oil until pale golden.
  9. Now, add the anchovies and stir-fry them a couple of minutes, then raise the flame and baste with white wine. Stir-fry the sauce until creamy.
  10. After that, add the tomatoes puree and oregano, and cook 15 minutes over low heat.
  11. Now, add the capers and olives, and cook 5 mins more.
  12. Salt 5 quarters of water with rock salt, then cook the pasta and raise it “al dente”.
  13. Finally, toss the pasta with Puttanesca sauce, then serve completing with a sprinkle of grated Pecorino Romano.
3.5.3226

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TAKE A LOOK AT THIS

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PASTA PUTTANESCA RECIPE with garlic, black olives and capers

Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegan, Vegetarian Tagged With: anchovies, capers, fish, healthy, linguine, Naples, Neapolitan, olives, pasta, penne, puttanesca, recipe, Roman, Rome, sauce, spaghetti, traditional, vegan

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Comments

  1. pedro says

    11/14/2018 at 2:57 pm

    Interested in pasta recipes. Please provide and other delicious recipes you can share.

    Reply
    • Filippo Trapella says

      11/14/2018 at 7:06 pm

      Hi Pedro,

      here you can find all my pasta recipes:

      https://philosokitchen.com/recipes/pasta-rice/

      Happy cooking 🙂

      F.

      Reply
  2. Hrothgar says

    04/01/2020 at 10:56 pm

    I’ve made the Napolitan version several times, and everyone has cleaned their plates and said it’s outstanding. Thanks for sharing!

    Reply
    • Filippo Trapella says

      04/02/2020 at 7:34 am

      Thank you Hrotghar,
      I’m very happy that you and your guests enjoyed my recipe!

      Happy cooking 🙂
      F.

      Reply
  3. Ian Williams says

    03/16/2021 at 6:58 am

    Looked everywhere for an original Italian puttanesca sauce recipe, seeing as my local supermarket appears to no longer stock the ready made version and i came across your recipe, which looks quite an easy method to prepare.
    So we’ll try the recipe this weekend and feedback into the system!

    Reply
    • Filippo Trapella says

      03/16/2021 at 7:12 am

      Thanks for your comment Ian, let me know if you’ll like it!

      The majority of Italian pasta sauces are pretty simple to make, so if you like my Puttanesca, you can find more recipes here:
      https://philosokitchen.com/recipes/pasta-rice/

      Happy cooking 🙂
      F.

      Reply

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