Come fare Spaghetti alla Puttanesca

Perché iniziare qui

Spaghetti alla Puttanesca is cooked the way Campania cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Spaghetti alla Puttanesca hails from the sun-drenched region of Campania, where simplicity meets the sea's bounty. Born from humble origins, this dish is a staple of Italian home cooking, often prepared for a quick yet satisfying dinner. It's the embodiment of a no-fuss approach, where ingredients are measured with the heart and served with a flourish that only an Italian family can muster. Expect a robust and briny symphony, where the saltiness of anchovies and capers dances with the sweetness of San Marzano tomatoes. The Gaeta olives add a hint of earthiness, while garlic infuses its aromatic essence. Each forkful delivers a burst of Mediterranean sunshine, reminding you that sometimes the simplest meals are the most unforgettable.