Bushra Griffith
Puttanesca, or whore's pasta, is a tomato-based pasta dish that originated in Southern Italy's Naples post-World War II. It is said that the dish was invented and made by prostitutes to lure customers with its powerful aroma. While there are many ways to make puttanesca, the base ingredients are olives, capers, anchovies, garlic, and chilli. The dish is typically served with pasta such as spaghetti, linguine, or penne. As for whether to add cheese, the Italian version does not usually include it, especially since Italians rarely eat cheese with fish. However, some people choose to add grated Parmesan cheese and fresh basil to their puttanesca for extra flavor.
| Characteristics | Values |
|---|---|
| Origin | Southern Italy's Naples |
| Ingredients | Tomatoes, olives, capers, anchovies, garlic, chilli, olive oil, red pepper flakes, fresh herbs, pasta |
| Cheese | Some recipes suggest adding grated Parmesan cheese, but the Italian version does not use cheese. |
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What You'll Learn
Puttanesca is a tomato-based sauce
The sauce is made with simple ingredients: tomatoes, olives, capers, anchovies, garlic, and sometimes chilli. The tomatoes are typically canned, and the anchovies add umami flavour without tasting overly fishy. Puttanesca is a versatile dish, and cooks often have their own unique ways of preparing it. For example, some people might omit the anchovies or chilli, while others might add tuna or swap out fresh tomatoes for tomato puree.
While puttanesca is typically served with pasta, it can also be eaten with polenta or used as a side dish, such as with creamed spinach puttanesca. The sauce is easy to make and can be prepared entirely with ingredients from the pantry, although fresh herbs like basil are a nice addition. The process involves crushing and cooking the tomatoes with salt and pepper until they break down and become saucy. The remaining ingredients are then added and simmered.
Some people choose to finish the dish with grated Parmesan cheese and fresh basil, although the Italian version of the dish typically does not include cheese. This is because Italians rarely combine cheese with fish, and the authentic puttanesca sauce often includes anchovies or tuna. However, there are no strict rules, and people can add cheese if they prefer.
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It's served with pasta
Pasta puttanesca is a dish that originated in Southern Italy's Naples, allegedly by prostitutes to lure customers with its powerful aroma. It is a handy dish to master, as it is made with simple ingredients: olives, capers, anchovy fillets, garlic, chilli, and tomatoes. Puttanesca can be made with ingredients from the larder and without any that require refrigeration. The sauce is garlicky and tomato-based, with a spicy kick and a briny punch from the olives and capers. It coats long or short strands of pasta.
When it comes to serving pasta puttanesca, the Italian version does not typically include cheese. Italians rarely use cheese with fish, so if you want to keep the dish authentic, it is best to avoid cheese. However, some people do add cheese to their pasta puttanesca. For example, one source suggests finishing the dish with Parmesan and pecorino, while another sprinkles grated Parmesan cheese and fresh slivered basil on top.
If you are looking for the perfect pasta to serve with your puttanesca, spaghetti is a good option, although linguine, fusilli, and penne are also recommended. To cook the pasta, bring a large pan of well-salted water to a boil. Cook the pasta for two minutes less than the package directions, so it is tender but still chewy. Then, use tongs to transfer the pasta into the sauce, allowing it to absorb the sauce and finish cooking. You can also add some of the pasta water to the sauce if you prefer a thinner consistency.
Pasta puttanesca is a delicious and easy dish to prepare, perfect for those busy nights or when you don't feel like spending too much time in the kitchen. It is a full-bodied, savoury, and umami-rich pasta dish that can be enjoyed hot or cold.
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Anchovies are a common ingredient
However, it is worth noting that the use of anchovies in puttanesca is not universal. While they are a common ingredient, some variations of the dish omit them. For example, in Naples, where the dish originated, they don't typically use anchovies. Additionally, the Accademia Italiana della Cucina leaves out the anchovies and chilli.
The inclusion or exclusion of anchovies in puttanesca may also depend on personal preference. Some people may not be fond of anchovies or may prefer a vegetarian option.
Puttanesca is a versatile dish that can be adapted to suit different tastes and preferences. While anchovies are a common ingredient that enhances the flavour of the sauce, they are not strictly necessary, and the dish can still be enjoyable without them.
When it comes to serving puttanesca, some people choose to sprinkle grated Parmesan cheese on top, while others prefer to enjoy it without cheese. Adding cheese to puttanesca may be considered less "authentic", especially when the dish includes fish or anchovies, as Italians typically do not mix cheese and fish.
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Italians don't usually add cheese
Pasta puttanesca is a dish that originated in Southern Italy's Naples, where sweet, fresh tomatoes and olives grow in abundance thanks to the rich volcanic soil of Mount Vesuvius. The name "puttanesca" translates to "in the style of the prostitute", and the dish is also known as "whore's pasta" or "tart's spaghetti". It is said that women of the night used to make this pasta for their clients, and the powerful aroma of the sauce was used to lure customers.
The base of the dish is a garlicky tomato sauce, with the addition of anchovies, capers, and olives. Some recipes also include red pepper flakes or chilli, and it is typically served with pasta such as spaghetti, linguine, or penne.
Now, to address the question of whether or not Italians put cheese on puttanesca. The answer is that Italians typically do not add cheese to this dish. This is because Italians almost never use cheese with fish, and two of the most common variations of this pasta include canned tuna (from Sicily) or anchovies (from Rome). Therefore, if you want to keep the dish authentic and traditional, it is best to avoid adding cheese.
However, that is not to say that you cannot add cheese to puttanesca if you wish. Some people choose to finish the dish with a sprinkle of grated Parmesan cheese and fresh slivered basil. Additionally, chefs Contaldo and Bastianich have been known to finish their puttanesca with Parmesan and pecorino, respectively. Ultimately, it is a matter of personal preference, and there are no hard and fast rules when it comes to adding cheese to this versatile and flavourful dish.
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It's a quick and easy dish
Pasta puttanesca is a quick and easy dish to prepare, especially if you're time-constrained, feeling lazy, or simply don't want to spend too much time in the kitchen. It's a handy one-pan dish to master, and you can make it with mostly store-cupboard ingredients.
The basis of the dish is a garlicky tomato sauce. Canned tomatoes are preferable, and you can add tomato puree if you don't like chunks. The sauce is then brought to life with the addition of anchovy fillets, capers, and olives. You can also add red pepper flakes or fresh herbs at the end for an extra kick of flavour.
The pasta is cooked directly in the sauce. Simply cook the pasta for two minutes less than the package directions, and then use tongs to transfer it into the sauce. Finish cooking the pasta in the sauce so that it can absorb all the flavours. You can also add some of the pasta water to the sauce if you prefer a thinner consistency.
Some people choose to finish the dish with grated Parmesan cheese and fresh basil, but this is not traditional. The Italian version of the dish never uses cheese, as Italians rarely pair cheese with fish. However, you can add cheese if you like, and some recipes suggest finishing the dish with Parmesan or pecorino.
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Frequently asked questions
Puttanesca is a tomato-based pasta sauce with a spicy kick, accented with the briny punch of olives and capers. While some recipes suggest sprinkling grated Parmesan cheese on top, the Italian version never uses cheese. Italians rarely use cheese with fish, so if you want to keep it authentic, avoid cheese with the two possible variations of this pasta—one from Sicily that uses canned tuna, and the other from Rome that uses anchovies.
Puttanesca is a full-bodied, savoury Italian pasta sauce. It is made with simple ingredients such as olives, capers, anchovies, garlic, and chilli. Puttanesca is usually served with long or short strands of pasta such as spaghetti, linguine, or penne.
Puttanesca allegedly originated in Southern Italy's Naples around World War II. "Puttanesca" translates to "in the style of the prostitute." The dish was supposedly invented and made by prostitutes to lure customers with its powerful aroma.
The base of puttanesca is a garlicky tomato sauce, preferably made with canned tomatoes. The addition of anchovies, capers, and olives brings the sauce to a high level of flavor. Some recipes also include red pepper flakes or chilli, and the dish is often garnished with fresh herbs.
