How to Make Pasta Puttanesca
- Take a large pot of water and bring it to boil.
- Add pasta to boiling water and cook as per the given direction on the packet. Once done, drain it.
- In a large skillet, heat oil over medium heat and add garlic. Sauté until it is fragrant.
- Add parsley, olives, capers, anchovy paste, oregano and red pepper flakes, sauté for two minutes.
- Add tomatoes and let it simmer for 5 minutes.
- Stir in arugula and cook for one more minute until the greens fade marginally.
- Add pasta to the skillet and toss it with the sauce to combine.
- Garnish with grated cheese.
- Pasta Puttaneca, in literal Italian is pronounced as “Spaghetti alla puttanesca.”
- The meaning of Puttanesca is “the sauce of the ladies of the night.”
- This dish was invented in the mid of 20th century in Naples.
- Pasta Puttanesca was first mentioned in an Italian novel in 1961 by Raffaele La Capria. The dish became famous from there onwards.
The basic recipe of Pasta Puttanesca entails capers, olives, anchovies, and garlic, making it a little salty and aromatic.