Fettucce alla Puttanesca di Mare

Fettucce alla Puttanesca di Mare is a vibrant Italian dish that celebrates the flavors of the Mediterranean, particularly in coastal regions like Campania and Lazio. This recipe features fresh fettucce pasta beautifully coated in a rich sauce made from crushed tomatoes, briny anchovies, capers, and olives, embodying the essence of Italian culinary tradition. The dish is named after 'puttanesca,' a sauce originally associated with the working women of Naples, who would prepare it quickly between clients, making it a symbol of resourceful and delicious cooking. The combination of anchovies and capers adds an umami punch, while the chili peppers introduce a delightful heat, making every bite a celebration of bold flavors and textures. Garnished with fresh parsley, this dish is not only a feast for the palate but also a visual delight, perfect for casual family dinners or festive gatherings.

Time to complete

Prep

15min

Cook

20min

Wait

0 minutes

Total

35min

Ingredients (Makes 4 portions)

Main Ingredients

  • 300 grams fettucce pasta (10.5 oz)
  • 400 grams peeled tomatoes (14.1 oz)
  • 2 tbsp capers (well-washed)
  • 6 anchovies
  • 2 garlic cloves
  • 2 chili peppers (fresh or dried)
  • 3 tbsp Kalamata olives (pitted)
  • Parsley (as much as preferred)
  • Extra virgin olive oil (EVOO)
  • Salt & pepper (to taste)
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 6
  • Carbohydrates: 22
  • Fiber: 2
Directions

Preparation of Ingredients

  • 1. Finely chop the chili peppers and set aside.

Tomato Mixture

  • 2. Gently crush the peeled tomatoes using a masher and mix in a small amount of parsley.

Cooking the Sauce

  • 3. Heat 4 tablespoons of EVOO in a large pan over low heat, then add the anchovies and crushed garlic with a splash of water.

Incorporating Flavors

  • 4. Stir in the chopped chilies and cook on low until the anchovies dissolve into the mixture.

Adding Olives and Capers

  • 5. Crush the Kalamata olives by hand and add them to the sauce along with the capers, mixing everything gently.

Combining Ingredients

  • 6. Introduce the crushed tomatoes into the pan, stirring well to blend all the flavors; season with salt and pepper.

Cooking the Pasta

  • 7. In a large pot of boiling water, add 1 tablespoon of sea salt and cook the fettucce according to package instructions, reserving some pasta water before draining.

Final Assembly

  • 8. Add 2 tablespoons of pasta water to the sauce, then incorporate the drained pasta, tossing until the pasta is well coated and absorbs the sauce.

Serving

  • 9. Plate the pasta, ensuring a generous portion of the sauce accompanies it, and garnish with additional parsley.
Cookix's Secrets

Herb Variations

  • Add fresh basil or oregano for a different flavor profile.

Ingredient Quality

  • Use high-quality extra virgin olive oil for the best flavor.

Pasta Alternatives

  • Use whole wheat or gluten-free pasta for a healthier twist.

Pasta Cooking

  • Ensure the pasta is al dente for the perfect texture.

Serving Suggestion

  • Serve with a sprinkle of fresh lemon zest for added brightness.

Spice Level

  • Increase the number of chili peppers for a spicier dish.

Vegetarian Option

  • Replace anchovies with sun-dried tomatoes for a vegetarian version.