Linguine alla puttanesca

True store cupboard ingredients

Naples, Campania

Serves: 6


1 lb 5 oz (600 g) Linguine (See Note 1)

For the sauce:

2 cloves garlic

2 oz (50 g) anchovies

6 oz (175 g) pitted black olives

1 red chilli, de-seeded and chopped

1 heaped tablespoon capers

1 x 14 oz tin peeled tomatoes

chopped parsley or basil

olive oil

To Garnish:

Freshly grated Parmesan cheese.

Note 1: If you want to eat this as a first course (primo) 2 – 3 oz pasta per person is ample; if you are serving it as your main dish (not at all Italian) then use 4 – 5 oz per person.

  1. Heat some oil in a heavy pan.  Add the bruised garlic and the chilli cut in half length ways (seeds removed).  When the garlic is golden brown, remove it and the chilli from the pan.
  2. Add the anchovies and mash them into the oil.
  3. Add the tomatoes, capers and black pepper; you probably won’t need salt because the anchovies are already very salty.  (Actually Italians rarely use pepper if they are using chilli).
  4. Turn the heat low and simmer gently without a lid for about 20 mins. Until the sauce is thick.
  5. While the sauce is cooking, cook the pasta in boiling water according to directions. Usually 8-10 mins.
  6. Drain the pasta, tip into a serving dish and add the sauce.  Stir together.

Serve with lots of freshly grated Parmesan cheese.

Puttana is a prostitute in Italian so this recipe means pasta in the prostitute’s way!

Could be because this is a hot spicy sauce or maybe because the prostitute is out working all day and can cook this with ingredients found in her cupboards when she gets home.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s