This sauce supposedly originated in Naples Italy. It’s made from olives, capers, anchovies, chili in a herb and garlic tomato sauce. Puttanesca translates to “Whore style”. How this name originated is unsure, but some suggest it was cooked in the streets to lure the men into the local houses of ill repute. This recipe uses shrimps but equally works well with chicken. It easy and quick to make. In most cases the sauce will be ready by the time the spaghetti is cooked. Plus it’s super tasty!
Boil a large pot of water. Once boiling, add salt (should taste like sea water).
Pit the olives using a pitter (if required) then slice them in half lengthwise. Keep aside.
Remove the stalk from the chili, slice in half, scrape out the seeds and chop finely. Keep aside.
Chop the parsley, keep aside.
Add the spaghetti to your water, and cook al dente.
Add a generous amount of olive oil to a frying pan on high heat.
Add the olives.
Add the capers.
Add the chili.
Add the oregano.
Add the garlic, peeled and crushed or grated.
Add the anchovies and using a wooden spoon, crush them in the pan to break them up.
Still on high heat, push all your ingredients to the back of the frying pan and add your shrimps to the front. Leave them to brown approx 30 seconds and flip them over and cook another 30 seconds. Add additional olive oil if too dry. Toss well to mix with othe ther ingredients.
Add the passata and mix well.
Drain spaghetti (if cooked, see directions on packet) and add straight to the frying pan.
Add the parsley and gently mix well.
You can also top with grated Pecorino or Parmesan cheese.
Best to have the sauce ready first than the spaghetti.
By Joel Mielle
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