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    Home » Recipes » Eating Italian

    Puttanesca Sauce Like Nonna Made -- Spicy and Delicious

    Eating Italian, Recipes, Sauces, Seasonings, Rubs

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    The story goes that Puttanesca sauce started as a spicy aromatic enticement, a pungent lure to bring hungry customers in to sample the cook's cuisine. The cook in this case was selling , so to speak, more than just food.

    She had several talents she not only cooked creatively in the kitchen but also the bedroom. You see, puttanesca comes from the Italian word for harlot and in the poverty stricken south there were quite a few, ahem, business ladies the competition for customers was fierce.

    A serving bowl filled with linguine with puttanesca sauce.
    Jump to:
    • Why you'll love it...
    • FAQs
    • Variations
    • Puttanesca Sauce over Fettuccini

    Why you'll love it...

    The aroma and flavor of the puttanesca sauce is a definite enticement. The flavors in this sauce are big, coming from the anchovies, olives, capers and garlic. But those strong flavors balance out perfectly.

    Puttanesca Sauce in a skillet was made to entice the hungry @allourway.com
    Puttanesca Sauce in a Skillet was Made to Entice

    Don't be tempted to omit the anchovies. There aren't that many in the recipe and the taste just isn't the same without them. Olives and capers are the other flavor keys to the dish. You can tell by the ingredients that this recipe has a definite Mediterranean influence.

    We used our sauce on fettuccini. If you want to make the pasta alla puttanesca a complete dish with protein, you may put chunks of oil-packed tuna on top of the pasta before serving.

    FAQs

    Why is it called puttanesca sauce?

    Puttanesca translates as “in the style of the whore.” The name derives from the Italian word puttana which means whore. But in Latin the word putida means "stinking." But I believe the correct interpretation would be that the aroma is intense.

    How would you describe puttanesca sauce?

    It's an easy sauce, briefly cooked, and very fragrant, spicy, and quite delicious.

    What is the story behind puttanesca?

    The explanations for the origin of puttanesca are many, just as the sources and scholars who have tried to trace the first inventive chef who began to call this spicy dish ‘puttanesca’. You can either follow the harlot theory, the one whereby the wife threw together a quick dinner so she could visit her lover, or the one that had hungry customers asking the chef to make “una puttanata qualsiasi,” that is, to throw together whatever ingredients he had, to make something simple.

    Is puttanesca healthy?

    Yes it is. It's spicy, sharp, intensely flavorful, and very, very good for you. All good ingredients which include olive oil, tomato sauce, onions, garlic, hot chile peppers, capers, anchovies and olives. In addition to packing a powerful taste punch, all exceptionally beneficial, proving the notion that delicious food can also be good medicine.

    Variations

    Italians love their Genova tonno packed in oil and many times they add canned tuna to pastas. There is such a difference in flavor from the ordinary tuna we purchase in our stores. Once we realized we were able to buy the solid light Genova tonna, that we had in Italy in local stores, we refused to buy anything else. We eat not only to nourish our body but to nourish our minds and souls.

    Puttanesca Sauce over fettuccini makes a spicy flavorful sauce over pasta @allourway.com
    Fettuccini alla Puttanesca

    We have a saying framed on the wall in our kitchen " Chi mangia bene sta molto vicino a Dio".{ Who eats well stays very close to God.}

    Alla prossima

    White plate filled with Fettuccini that is covered in a spicy Puttanesca Sauce.

    Puttanesca Sauce over Fettuccini

    The enticing puttanesca sauce is an aromatic and flavorful tomato sauce that has a bold combination of flavors -- anchovies, olives, capers and garlic.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, pasta dish
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4 people
    Calories: 560kcal
    Author: Marisa Franca @ All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 1 pound dry fettuccini
    • 2 Tablespoons olive oil
    • 1 Tablespoon garlic minced
    • 3 anchovy fillets broken into smaller pieces { may substitute 1 teaspoon anchovy paste}
    • ½ teaspoon crushed red pepper flakes
    • 2 14.5oz cans 3 cups canned diced tomatoes with juice
    • 2 Tablespoons oi-packed sun-dried tomatoes minced
    • 1 ½ teaspoon brown sugar
    • 2 teaspoon balsamic vinegar
    • ¼ cup kalamata olives pitted and slivered
    • 3 Tablespoons chopped fresh oregano or 1 ½ teaspoons dried
    • 3 Tablespoons chopped fresh parsley
    • 2 Tablespoons brined capers drained and rinsed.
    • ½ cup washed trimmed and sliced green onions scallionsboth white and green. Set aside 3 Tablespoons
    • Salt to taste

    Instructions

    • For the pasta, bring a large pot of salted water to boil over high heat. Meanwhile, heat a large saute pan over medium heat. Add the olive oil, garlic, anchovies, and red pepper flakes. Stir cooking for 30 seconds -- you will smell the anchovies but it will not leave a strong taste.
    • Add the tomatoes, sun-dried tomatoes, brown sugar, and vinegar; stir to combine. Simmer sauce until slightly reduced, about 15 minutes. While the sauce simmers, prepare olives and herbs; pour capers into a small dish -- it's easier to measure them that way.
    • Meanwhile, add the fettuccini to the boiling water; stir to prevent them from sticking. Cook pasta until al dente (refer to package for times) Before draining, remove ¼ cup cooking liquid to thin the sauce if needed.
    • Finish the sauce with the olives, herbs, capers, green onions, and salt, plus some pasta water if the sauce seems too thick. Transfer the sauce to a large shallow bowl and top with the drained pasta. Toss until pasta is evenly coated with the sauce.
    • Sprinkle the remaining green onions on the pasta or around the plates.

    Notes

    • * You may top each serving with 3-4 Tablespoons good quality oil-packed tuna, drained, and in large chunks.

    Nutrition

    Serving: 6g | Calories: 560kcal | Carbohydrates: 90g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 299mg | Potassium: 502mg | Fiber: 7g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 14.5mg | Calcium: 129mg | Iron: 4.3mg

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      Reader Interactions

      Comments

      1. Krista

        January 21, 2015 at 10:45 pm

        5 stars
        I made this for dinner this evening. Very tasty!

        Reply
        • Marisa Franca

          January 22, 2015 at 6:57 am

          Thank you for taking the time to comment. Yes I do think it is tasty. If you like spicy why don't you try the Arrabbiata sauce - we love that smoky taste.

          Reply
      2. Jovina Coughlin

        January 16, 2015 at 3:45 pm

        Marisa, this is one of my favorite sauces.You make it a little bit differently than I have in the past. I definitely want to try your version with all those interesting flavors.

        Reply
        • Marisa Franca

          January 16, 2015 at 4:05 pm

          We definitely think it's a keeper. I love the different flavors of the regions. Makes for interesting cooking.

          Reply
      3. Diane

        January 16, 2015 at 12:56 pm

        5 stars
        Marisa,
        I love, love, love puttanesca! Will have to try your recipe. Can anything be bad if it contains olives, capers, and anchovies?? Yum. Just thinking about it makes my mouth water!

        Reply
        • Marisa Franca

          January 16, 2015 at 4:03 pm

          I agree with that trio and add garlic to the mix and WOW!! 🙂

          Reply
      4. Rosemary @anitalianinmyktchen

        January 16, 2015 at 11:14 am

        Hi Marisa, love it,looks and sounds delicious. I like tuna in my Puttensca too. Great saying on your wall. Have a great weekend.

        Reply

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      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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