Spaghetti Alla Puttanesca is said to have dated back to the Italian city of Naples, in the World War II era. Its main ingredients consisted of anchovies, capers, olives, garlic, and tomatoes, with some versions having added red pepper flakes for some added spice. In Italy, all of these ingredients were abundant and quickly found, making this meal affordable, simple to make, tasty, and filling. A twist on this classic dish has been modified for the vegan diet by omitting the anchovies while adding lemon juice to balance the saltiness of the capers and olives, as well as adding cherry tomatoes, fresh basil, and parsley for some freshness. Replace regular spaghetti with whole wheat, zucchini noodles, or any other of your favorite noodles to accommodate any diet. Spaghetti Alla Puttanesca is a simple and easy recipe for those who want a quick & nutritious meal. Buon Appetito!
How long does puttanesca sauce last?
Can I freeze puttanesca sauce?
Is it OK to leave spaghetti sauce out overnight?
What does puttanesca taste like?
- Water for boiling the pasta
- 1 tablespoon Sea Salt, for the pasta water
- 1 (454 gram) package Spaghetti
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flakes
- 2 tablespoons Capers
- 1/2 cup Pitted Black Olives
- 1 cup Cherry Tomatoes, cut in half
- 2 (16oz) tins Crushed Tomatoes, quality is important in this sauce
- 3 tablespoons Fresh Basil, leaves torn
- 2 tablespoons Italian Parsley, chopped
- 1/2 Lemon, juiced
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