Linguine puttanesca (in Italian Linguine alla puttanesca) is a classic dish of the Neapolitan cuisine, now well known also abroad. The legend tells that the famous Italian actor Totò invented this recipe.
But historians have found some documents and the recipe was present also in some books of the early twentieth century. Other recipes really similar were published at the beginning of the century, while the exact recipe was included in the Gastronomic Guide of Italy in 1931.
In Naples they are simply called olives and capers. And now the linguine alla puttanesca are a tradition also in Rome.
Instructions
- Wash the tomatoes (1), dry and cut in quarters (2). Leave aside in a small bowl (3).
- Place the olives on the cutting board (4) and cut into slices (5). Leave aside in a saucer (6).
- Peel the garlic cloves (7). Pour six tablespoons of extra virgin olive oil (8) into a large pan. Heat the oil well and then add the garlic cloves (9).
- Add the chopped chilli pepper (10) and the chopped parsley (11). Add the anchovies (12) and let melt them in the hot oil.
- Add the capers (13) and the olives (14) and mix (15). In case cut the anchovies with a spoon to help them melt.
- Add the tomatoes (16) and some salt (17). Mix and cover with a lid (18) to cook for about 15 minutes, with the heat at minimum.
- In the meantime boil the water to cook the pasta. Boil the linguine while time by time add a little cooking water (19) to the pan to not let dry the sauce. Once the pasta is cooked, drain it and add directly in the pan (20). Mix well (21) for one minute with the flame at minimum and serve immediately on the table, very hot.
Recipe Notes
