Spaghetti alla Puttanesca


I know that this title may remind most of us Fifty shades of Grey. Please don’t lie I know that you either have read the book or read an article regarding the book. While I admit that I enjoyed reading the books I absolutely refused to watch the movie. I just didn’t think it would keep up with the book.
Anyway this pasta has nothing to do with lust. Or does it really?



Puttanesca might have a lot of different origins. Italian language is quiete a colorful one. There are words that used in different contest have different meaning.

Puttana means slut and in this case one word means one thing. No room for interpretation.
Puttanata however may mean crappy but may also mean to do something improvised (which doesn’t necessarily mean good one).


May be a regular customer walked into a trattoria and asked the cook to make him a quick puttanata meal with whatever was available in the pantry. And the genius cook invented the Puttanesca.



Or the other side of the story might be that it was a quick meal that was served to the girls working in a brothel. Every Italian pantry has tomatoes, pasta, olives, oregano and capers. And throwing everything up in a pot while the pasta was cooking, meant that it all took 15 minutes to prepare a meal. And the girls could have a quick meal and get back to pleasing the gentlemen. And I am sure everyone likes this version of the story. And if that was the case I believe that it was just simply genius.


And if we all agree that chilli pepper is an aphrodisiac ingredient then this is a lustful sauce. It will make your tongue dance and your lips swell.
You might wish to impress your date with a libidinous meal during a candlelight dinner.
Or you just enjoy spicy food like I do and enjoy a beautiful pasta that wakes your taste buds and opens up all your chakras.


 Tip: in my second term at the college our lecturer Chef Helen taught us about the classical way of making Caesar Salad. She taught us how to make garlic paste using the flat side of the knife and the chopping board. Until the garlic was transparent that you could only see it when you scraped it off the board with the blade of the knife. This eliminates the crunchiness of the garlic making it usable for vinagrette. I wanted to use the same technique for tomato based sauces this way you won’t be able to see the white garlic appear in the red sauce. And also you won’t feel it in the mouth.




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Spaghetti alla Puttanesca


By Dalia Bonfanti Published: April 28, 2015

  • Yield: 6 Servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

I know that this title may remind most of us Fifty shades of Grey. Please don't lie I know that you either have read the book or read …



  1. Put a pot of water with salt to boil for your spaghetti.
  2. Heat the olive oil in a pan. Add the garlic and capers and saute.
  3. Then add the olives and chopped tomatoes. Let it cook for a while.
  4. Add the red chilli and chopped anchovies.
  5. Add the oregano.
  6. Taste the sauce first before adding any salt. As the capers/olives/anchovies are quiet salty ingredients. If you think you need extra seasoning add salt and pepper. And if your sauce is sour because of the tomatoes add a pinch of sugar.
  7. Once your water has boiled add the spaghetti and cook them al dente. Strain the pasta.
  8. Add the parsley to the sauce and turn off the heat.
  9. Add the spaghetti and coat with the beautiful sauce. Serve warm.

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One comment

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