- GIANLUCA’S RECIPE CORNER -
March 2026
SPAGHETTI ALLA PUTTANESCA
This spicy pasta dish translates to "in the style of a slut" (puttana in Italian), believed to be named for the ease of preparation and the strong aromatics. No matter its origins, it's a quick and delicious meal any night of the week.
SPAGHETTI ALLA PUTTANESCA
Serves 4 people
Ingredients:
1 bag spaghetti (we like Pasta Mancini)
1 garlic clove, chopped
3 oz. extra virgin olive oil
1 oz. anchovy fillets
1 oz. capers in brine
3 oz. pitted leccino or taggiasca olives
1/2 tsp chopped Calabrian peppers
1/2 tsp Sicilian oregano
1 16-oz. jar Sugo al Pomodoro (or tomato sauce)
4 oz. Pecorino Romano, grated
Preparation:
Bring 5 to 6 quarts of water to a boil.
In the meantime, heat half of the oil in a large saute pan over medium heat. Add garlic, anchovies, capers and olives and sautè for a couple of minutes, just until fragrant. Add oregano and Calabria pepper, stir well, then add tomato sauce and simmer for 2 to 3 minutes. Set aside.
Add spaghetti and 2 Tbsp salt to boiling water and cook for 6 to 7 minutes or until, like Italians say, “al dente”.
Using a cup or a small ramekin, set aside 4 oz. of pasta water. Drain spaghetti and transfer into the saute pan, adding half of the reserved water. Stir well and cook over low heat for a couple of minutes.
Remove the pan from the heat, add remaining pasta water, the rest of the olive oil, and the pecorino Romano. Stir well to get a nice and creamy sauce.
Transfer pasta onto individual plates and, if you wish, sprinkle with extra cheese.
Serve immediately.
Buon appetito!!!
Most ingredients are available in our online store: donatoonlinestore.com
BUY KEY INGREDIENTS:
