Pasta Puttanesca alla Romana
Experience the bold flavors of Southern Italy with this delectable Pasta Puttanesca alla Romana. A cherished dish born from the vibrant streets of Naples, this recipe offers a delightful medley of crushed tomatoes, briny olives, and aromatic garlic, all brought together with a hint of red wine. Rich in history and flavor, this pasta is the perfect remedy for those late nights and culinary cravings. Let the powerful combination of spices and seasonal ingredients in this dish transport you to the charming Italian alleys, where every bite tells a story. Not just a meal, it's a celebration of simplicity and indulgence!
2
Servings
300
Calories
16
Ingredients
Ingredients
spaghetti
1/2 lb (Cooked according to package instructions)
Italian tomatoes
1 (14-ounce) can (Crushed)
sugar
1/2 teaspoon (None)
flat leaf parsley
4 tablespoons (Chopped)
garlic cloves
4 (Minced)
crushed red pepper flakes
1 teaspoon (None)
Italian seasoning
1/2 teaspoon (None)
olive oil
1/4 cup (None)
anchovy paste
1 teaspoon (Optional, mixed or omitted according to preference)
black olives
2 tablespoons (Minced)
green olives
2 tablespoons (Minced)
capers
1 tablespoon (Rinsed)
green onions
3 (Chopped)
red wine
3 ounces (None)
Parmesan cheese
To taste (Freshly grated)
fresh basil leaves
To taste (Chopped)
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the chopped green onions, minced garlic, and crushed red pepper flakes. Sauté for about 2 minutes until the mixture becomes fragrant.
2
Add the canned Italian tomatoes along with half of their juices, sugar, red wine, parsley, minced black and green olives, capers, and anchovy paste (if using). Stir well to combine all ingredients.
3
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 25 minutes. Stir occasionally, and if the sauce starts to dry out, add some reserved tomato juice. Aim for a chunky consistency, breaking up any large tomato pieces but avoiding a completely smooth sauce.
4
While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water.
5
Once the sauce has thickened and is aromatic, combine the cooked spaghetti with the sauce, adding a splash of reserved pasta water if necessary to help coat the pasta. Toss well until evenly mixed.
6
Serve hot, topped with freshly grated Parmesan cheese and chopped basil for an added burst of flavor.
Nutrition Information
12.5g
Fat
40g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pasta Puttanesca alla Romana?
It is a bold Southern Italian pasta dish featuring a medley of crushed tomatoes, briny olives, garlic, and red wine.
Where does this pasta dish originate from?
This recipe is born from the vibrant streets of Naples in Southern Italy.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What is the calorie count for Pasta Puttanesca alla Romana?
Each serving contains approximately 300 calories.
What type of pasta is used in this recipe?
The recipe specifies using 1/2 lb of spaghetti.
Is this recipe spicy?
Yes, it includes 1 teaspoon of crushed red pepper flakes for a spicy kick.
Can I make this dish vegetarian?
Yes, you can make it vegetarian by omitting the optional anchovy paste.
How much olive oil is required?
The recipe calls for 1/4 cup of olive oil.
How many garlic cloves should I use?
You will need 4 minced garlic cloves.
What kind of tomatoes are best for this sauce?
The recipe recommends one 14-ounce can of crushed Italian tomatoes.
How long should the sauce simmer?
The sauce should simmer for about 25 minutes to develop its flavors.
Does this recipe use wine?
Yes, it includes 3 ounces of red wine.
What types of olives are included?
The recipe uses 2 tablespoons each of minced black olives and minced green olives.
How much fat is in a serving?
There are 12.5g of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 40g of carbohydrates.
How much protein does this dish offer?
There are 6g of protein per serving.
Why is sugar added to the sauce?
A 1/2 teaspoon of sugar is added to help balance the acidity of the tomatoes.
Do I need to rinse the capers?
Yes, the recipe specifies using 1 tablespoon of rinsed capers.
What should the consistency of the sauce be?
Aim for a chunky consistency rather than a completely smooth sauce.
What should I do if the sauce starts to dry out?
If the sauce dries out while simmering, you can add some reserved tomato juice.
How should the spaghetti be cooked?
The spaghetti should be cooked according to package instructions until it is al dente.
Why should I reserve pasta water?
Reserved pasta water is used to help the sauce coat the pasta evenly.
What herbs are used for garnish?
The dish is topped with chopped fresh basil leaves and flat leaf parsley.
What kind of cheese is recommended?
Freshly grated Parmesan cheese is recommended for serving.
How many green onions are needed?
The recipe requires 3 chopped green onions.
What is the total number of ingredients?
There are 16 ingredients used in this recipe.
Is this considered a quick meal?
Yes, it is tagged as a quick and easy recipe.
What dry seasoning is added to the sauce?
The recipe includes 1/2 teaspoon of Italian seasoning.
How much parsley is required?
The recipe calls for 4 tablespoons of chopped flat leaf parsley.
What temperature should the dish be served at?
This pasta dish should be served hot immediately after tossing with the sauce.