Gastronomixs

Tagliatelle alla Puttanesca

Of all the pasta dishes that exist, this variant may well have the most remarkable name. The meaning of ‘Putta’ is prostitute…There are so many theories about the name, its origin, and the choice of ingredients used in the dish.

Tagliatelle alla Puttanesca

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Ingredients

40

g

capers (drained)

280

g

black olives, preferably Taggia olives, stoned

9

 

anchovy fillets, preferably salted, rinsed and finely chopped

2

 

dried chilli peppers, crumbled

4

cloves

garlic, finely chopped

740

g

tomatoes, peeled, deseeded, and chopped

800

g

tomato passata

25

g

basil

 

 

sea salt and freshly ground black pepper

60

ml

olive oil

750

g

dried pasta (tagliatelle)

Preparation method

  • Heat the anchovy fillets in olive oil for three minutes.
  • Once the anchovy fillets start to ‘melt’, add the garlic and chilli peppers. Briefly fry them together.
  • Then add the tomatoes, tomato passata, capers, and olives to the anchovies.
  • Leave the sauce to simmer for ten minutes.
  • Season the sauce to taste with salt and pepper (the anchovies and capers are already quite salty).
  • Cook the spaghetti in a large pan of salted boiling water until al dente.
  • Lastly, add the basil to the sauce and stir in the drained pasta.

Serving suggestions

  • Combine the sauce with tagliatelle, pappardelle, or linguine.
  • Variation tip: garnish the dish with deep-fried capers.
  • Variation tip: replace the pasta with olive spaghetti for a more intense olive flavour in the dish.

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