Bushra Griffith
Puttanesca is a classic Italian pasta sauce made with tomatoes, olives, capers, and garlic. Some variations include anchovies, while others include red pepper flakes for heat. The sauce is typically served with spaghetti, but can also be used with other long pasta shapes such as linguine, penne, or fettuccine. While some purists claim that cheese has no place in puttanesca, particularly when the sauce includes anchovies, others argue that a sprinkling of Parmesan or Pecorino Romano cheese adds a delicious salty note to the dish.
| Characteristics | Values |
|---|---|
| Cheese usage | Some recipes include Parmesan, while others state that cheese should not be used |
| Origin | Southern Italy, specifically Naples |
| Etymology | "Puttanesca" translates to "in the style of prostitutes" |
| History | Originated in Ischia around 1950, created by Sandro Petti, co-owner of the restaurant Rangio Felon |
| Main ingredients | Olives, capers, tomatoes, anchovies, garlic |
| Variations | The Neapolitan version includes oregano, while the Lazio variation uses parsley and sometimes green olives |
| Pasta | Traditionally served with spaghetti, but can also be served with linguine, penne, or fettuccine |
| Oil | Extra virgin olive oil is recommended for a rich sauce |
| Spiciness | Can be adjusted with peperoncino flakes or fresh peperoncino |
| Cooking time | Quick and easy to make, typically ready in under 30 minutes |
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What You'll Learn
Italians do not usually use cheese on seafood pasta dishes
Puttanesca is a classic Italian pasta dish, typically made with tomatoes, olives, capers, anchovies, and garlic. While there are many variations of the dish, one thing that most Italians agree on is that puttanesca should not be served with cheese if it contains seafood—in this case, anchovies.
The origin of the dish is disputed, with several Italian regions claiming their own versions. However, it is generally agreed that the dish originated in Southern Italy, specifically Naples, somewhere around World War II. The name "puttanesca" translates to "in the style of prostitutes," and it is said that the dish was originally made by sex workers for their clients.
While some modern recipes do include cheese, purists argue that it has no place in a puttanesca. This is because Italians typically do not mix cheese with seafood pasta dishes, as the strong flavour of the cheese is likely to overpower the more delicate flavour of the seafood. In the case of puttanesca, the anchovies provide a rich, savoury flavour that is an integral part of the dish, and adding cheese would create an imbalance in the flavours.
However, as with any culinary tradition, there are always exceptions and variations. Some sources suggest that a small amount of finely grated cheese, such as Pecorino Romano or Parmigiano Reggiano, can enhance the flavour of the dish without overwhelming the seafood. Additionally, some recipes for puttanesca that do not include seafood may use cheese as a garnish, such as grated Parmesan or hunks of Parmesan, along with fresh herbs like basil.
In conclusion, while Italians typically do not use cheese on seafood pasta dishes like puttanesca, there is no hard-and-fast rule, and variations and personal preferences may dictate otherwise.
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Parmesan is a common addition to puttanesca sauce
Puttanesca is a classic Italian pasta dish that originated in Southern Italy's Naples. While the traditional ingredients of puttanesca sauce include tomatoes, olives, capers, extra virgin olive oil, and garlic, Parmesan is a common addition to the dish.
Parmesan is a hard Italian cheese with a sharp, salty flavour. It is made from cow's milk that has been skimmed of all or most of its fat. The addition of Parmesan to puttanesca sauce can enhance the flavour of the dish and add a salty, savoury note. While some sources suggest that puttanesca should not include cheese when made with anchovies, as Italians typically do not use cheese on seafood pasta dishes, Parmesan is still a popular addition to the dish.
When adding Parmesan to puttanesca, it is typically grated or crumbled over the dish just before serving. This allows the cheese to melt slightly and creates a creamy texture that complements the salty, briny flavours of the olives, capers, and anchovies. Some recipes also suggest tossing the pasta with the puttanesca sauce and Parmesan, creating a cohesive dish where the cheese becomes an integral part of the sauce.
While Parmesan is a popular choice, other cheeses can also be used in puttanesca. For example, Pecorino Romano is a salty, sheep's milk cheese that can add a strong flavour to the dish. Ultimately, the choice of cheese is a matter of personal preference, and some people may prefer to omit the cheese altogether to follow traditional Italian conventions.
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Purists may claim cheese has no place in puttanesca
Puttanesca is a classic Italian pasta dish, typically made with tomatoes, olives, capers, anchovies, and garlic. While there are many regional variations, the use of cheese in puttanesca is a point of contention.
Some purists insist that cheese has no place in puttanesca. This view is supported by the fact that Italians do not usually serve cheese with seafood pasta dishes, and puttanesca often includes anchovies. In addition, the dish already has a strong flavour profile, with salty and briny notes from the olives, capers, and anchovies, so adding cheese could make it too rich.
However, others argue that a sprinkling of grated Parmesan or Pecorino Romano cheese enhances the dish. They may point out that there are no strict rules for making puttanesca sauce, and that cheese is a common ingredient in many Italian dishes. Additionally, some people prefer to customise their dish with extra ingredients, such as fresh herbs or a drizzle of extra-virgin olive oil.
Ultimately, the decision to include cheese in puttanesca is a matter of personal preference. While purists may object to the addition of cheese, others find that it adds a delicious, savoury note to the dish. Whether served with or without cheese, puttanesca is a quick, easy, and flavourful meal.
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Grated cheese is a nice touch when serving puttanesca
While puttanesca is a classic Italian dish, there is some debate about whether cheese should be included. Some sources suggest that Italians do not usually use cheese on seafood pasta dishes, and that puttanesca should not include Parmigiano cheese if it contains anchovies. However, other sources recommend serving puttanesca with grated Parmesan cheese, and even adding it directly to the sauce.
Ultimately, the decision to include cheese or not is a matter of personal preference. If you are looking to create a more traditional puttanesca dish, you may want to omit the cheese. However, if you are open to experimenting or simply enjoy the taste of cheese, then grated cheese can be a nice touch when serving puttanesca.
There are several types of cheese that pair well with puttanesca. Parmesan cheese is a popular choice, as it adds a salty, savoury flavour to the dish. Other options include Pecorino Romano, Parmigiano Reggiano, or even Calabrian peppers for a spicy kick.
When serving puttanesca with grated cheese, it is recommended to provide the cheese on the side, allowing individuals to add as much or as little as they prefer. This way, those who enjoy the taste of cheese can enhance their dining experience, while those who prefer a more traditional flavour profile can simply omit the cheese from their dish.
In addition to grated cheese, there are several other ingredients that can be used to enhance the flavour of puttanesca. Fresh herbs such as basil, parsley, or oregano can add a bright, fresh taste to the dish. Extra virgin olive oil can also be drizzled over the pasta for added richness and flavour. Finally, don't forget the importance of using high-quality, fresh ingredients, especially when it comes to the tomatoes, olives, and pasta.
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Parmigiano cheese should not be used if puttanesca contains anchovies
Puttanesca is a classic Italian pasta dish that originated in Southern Italy's Naples region around World War II. It is a simple, salty sauce made with tomatoes, olives, capers, extra virgin olive oil, and garlic. The dish gets its name from the Italian word "puttanesca," which means "in the style of prostitutes."
While there are countless variations of puttanesca, there are a few strict rules that Italians agree on. One of these rules is that Parmigiano cheese should not be used if puttanesca contains anchovies. This is because Italians typically do not use cheese on seafood pasta dishes. Puttanesca sauce already has a salty and briny flavor from the olives, capers, and anchovies, so adding cheese can make the dish too salty.
However, some people do add cheese to their puttanesca sauce, and Parmigiano Reggiano is a type of cheese that can work well in the dish. If using cheese, it is important to add it at the end, after the sauce has been properly emulsified, to ensure that the cheese melts into the sauce.
When making puttanesca, it is also important to use good-quality ingredients, such as extra virgin olive oil, and to adjust the quantities of the individual ingredients to your taste. For example, some people prefer less olives, capers, or anchovies.
Overall, whether or not to add Parmigiano cheese to puttanesca sauce is a matter of personal preference, but it is important to be mindful of the dish's traditional flavor profile and the potential for the cheese to make the dish too salty.
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Frequently asked questions
While some recipes suggest sprinkling grated Parmesan cheese on Puttanesca sauce, Italians traditionally do not use cheese on seafood pasta dishes.
Puttanesca sauce is a salty sauce made with tomatoes, olives, capers, extra virgin olive oil, and garlic. It is served with pasta, traditionally spaghetti.
Parmesan cheese is used in Puttanesca sauce. Some recipes suggest using Pecorino Romano or Parmigiano Reggiano.
Italians do not usually mix cheese with seafood pasta because the cheese can overpower the delicate flavour of the seafood.
Yes, Puttanesca sauce is very versatile. You can add anchovies, fresh herbs, or red pepper flakes to the sauce to give it a spicy kick.
