Delia Smith Puttanesca
Delve into the robust and enticing world of Delia Smith's Puttanesca, a dish that captures the essence of Italian culinary tradition with its bold flavors and simple yet sophisticated preparation. This recipe, a testament to Delia Smith's expertise, is ideal for anyone looking to bring a piece of Italy into their kitchen. The original recipe belongs to Delia Smith, featured in her "Delia's Summer Collection," making it an authentic guide to creating this classic Italian dish.
Brief Description of the Recipe
Puttanesca sauce, with its rich and piquant flavors, traditionally accompanies pasta to create a meal that's both satisfying and full of character. Its name, intriguingly linked to Italian night ladies, suggests a dish that's as bold and spicy as its history is colorful.
Cultural or Historical Context
Originating from Naples, Italy, Puttanesca sauce is a relatively modern addition to Italian cuisine, believed to have been invented in the mid-20th century. The sauce's name, which translates to "in the style of a prostitute," hints at a dish that could be quickly prepared between appointments. Despite these colorful legends, its creation is generally attributed to the creativity of Italian cooks making do with what was readily available in the pantry.
Ingredients List for Delia Smith's Puttanesca
- Spaghetti: 225-275g, depending on appetite
- Extra virgin olive oil: 2 tablespoons for the sauce, plus a few drops for the pasta water
- Fresh garlic: 2 cloves, finely chopped
- Fresh red chili: 1, de-seeded and chopped
- Fresh basil: 1 level dessertspoon chopped, plus extra for garnish
- Anchovies: 50g, drained
- Black olives: 175g, pitted and chopped
- Capers: 1 heaped tablespoon, rinsed and drained
- Salt and freshly milled black pepper for seasoning
Preparation Instructions
- Sauce Preparation: Begin by heating olive oil in a saucepan, adding garlic, chili, and basil to cook until the garlic turns pale gold. Then, incorporate anchovies, black olives, and capers, allowing the mixture to simmer gently for 40 minutes until thickened.
- Pasta Cooking: Cook the spaghetti in boiling water with a bit of olive oil and salt, ensuring it's al dente.
- Combining: Drain the pasta and mix it thoroughly with the sauce, serving it with grated Parmesan and a sprinkle of fresh basil.
Storage and Reheating
Puttanesca sauce can be stored in the refrigerator for up to 3 days or frozen for longer preservation. Reheat gently on the stove, adding a little water if the sauce has thickened too much, before tossing with freshly cooked pasta.
Nutritional Information
This dish is rich in flavors and nutrients, offering a good balance of carbohydrates from the pasta, healthy fats from the olive oil, and protein from the anchovies. The capers and olives contribute to the dish's high mineral content, including iron and calcium.
Frequently Asked Questions
- Can I make Puttanesca without anchovies for a vegetarian version? Yes, you can omit the anchovies and add extra capers to maintain the sauce's piquancy.
- Is there a substitute for capers? If capers are unavailable, you can use a small amount of green olives chopped finely for a similar tart flavor.
Delia Smith's Puttanesca is a vibrant dish that brings the bold and lively flavors of Italy to your table with ease. Whether you're an experienced cook or new to the kitchen, this recipe is a delightful way to explore Italian cuisine's depth and complexity.
Original recipe by Delia Smith.
For more detailed instructions and additional recipes from Delia Smith, visit Delia Online.