Spaghetti Puttanesca

The recipe for spaghetti puttanesca originates from Naples, and its name (puttana = prostitute) is said to come from the Spanish quarter where prostitutes worked in the old days. The owner of the most popular brothel there is said to have offered this dish to his clients to regain their strength.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

pasta

  • 400 g Pasta, spaghetti, whole grain

  • 1 handful Salt, table

sauce

  • 50 g Olives, black, in brine

  • 20 g Fish, blue fish, fresh

  • 3 pods Garlic, fresh

  • 1 piece Bell pepper, yellow, fresh

  • 1 piece Eggplant, raw

  • 1 spoon Carp, soaked

  • 1 kg Tomato, red

  • 1 bouquet Parsley, fresh

  • 4 spoon Oil, olive

  • 1 piece Chili peppers, red chili, dried

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Fill a large pot with water (at least 2 liters) and place it on the stove. When the water is almost boiling, add salt. Once the water boils, add the spaghetti and a drop of oil to prevent the pasta from sticking. Let it cook for about seven minutes or one minute less than the instructions on the package.

  2. Peel the garlic and eggplant. Cut the eggplant into cubes, salt it, place it in a bowl, and weigh it down with a clean plate for ten minutes to remove the bitterness. Wash the bell pepper, chili, and tomatoes, remove the seeds, and cut them into pieces. Finely chop the capers and anchovies. Slice the olives into rings.

  3. Heat oil in a pan and sauté the garlic until golden, then remove it from the oil. Add the drained eggplant to the pan and cook until the pieces are browned. Add the tomatoes and simmer on medium heat for 15 minutes. Add the bell pepper, capers, anchovies, olives, a little salt, and a pinch of pepper, and let it cook for an additional 15 minutes. Remove the sauce from the heat and sprinkle with chopped parsley and chili.

  4. Drain the cooked pasta and add it to the pan with the sauce. Mix everything well. Serve on plates and garnish with a basil leaf if desired.

Nutrition Information (Per 100g)

  • Calories: 112.09 kcal
  • Fat: 2.52 g
    • Saturated Fat: 0.26 g
  • Carbohydrates: 18.88 g
    • Sugars: 1.54 g
  • Protein: 3.34 g
  • Fiber: 1.08 g