“Alla puttanesca” is an Italian method for preparing pasta (sauce). Typical ingredients are green and black olives, anchovies, sardines and basil. A cook in South Italy “invented” it by using leftovers from his kitchen. Similarly, I used leftovers from my kitchen for this special style puttanesca.
If you are looking for a more classic pasta alla puttanesca recipes, then please check linguine alla puttanesca.
special style puttanesca
- 200 gram linguine
- 5 tomatoes medium sized
- 100 gram bacon strips
- 1 onion yellow
- 2 cloves garlic
- 15 black olives
- 2 teaspoons capers small ones
- 1 chili pepper
- seasoning salt, ginger powder, ras el hanout
- cream a dash
- Parmezan grated, for garnishing
- Cut the tomatoes, onion, chili pepper, garlic and sundried tomatoes into small pieces. Halve the black olives.
- Cook the linguine according to the instructions on the packaging
- Heat some olive oil in a pan and bake the onion, garlic and chili pepper for a few minutes.
- Then add the bacon strips and mix everything well.
- After one more minute, add the tomatoes. Put a lid on them until they are well heated and starting to cook.
- Then add the caper, sundried tomatoes and halved olives.
- Season the sauce as you like.
- If everything is cooking well you can remove the lid. This way the sauce can reduce.
- Just before finishing, add a dash of cream.
- Then serve the pasta and the sauce on plates and finish with grated Parmezan.
I love the Italian kitchen. The recipes are very straightforward. And with the tasty ingredients you can create a magic taste. I mentioned already the classic “alla puttanesca” recipe. But you may also be interested in these Italian pearls:
- Sicilian tuna pasta with baked capers
- Tuscan linguine with scallops and spinach cream
- Vegetarian gnocchi with yellow bell pepper
- Tagliatelle with chicken, zucchini and buffalo mozzarella
About “alla puttanesca”
The pasta sauce “alla puttanesca” was probably created by a desperate cook in Ischia, a volcanic island in the region of Naples. Somewhere in the 1950s he had some hungry customers late at night. He was more or less sold out, but they insisted. Asking him to throw together anything he still had in the kitchen (Facci una puttanata qualsiasi). Using some swearing words (putta = whore).
So he made a sauce with some leftover olives, capers and anchovies. This tasted so well that his hungry guests also wanted it the next day. So it got on the regular menu. He named it after the swearing words used, and it referred a bit to the night club next to his restaurant also. Source: Wikipedia.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.