We’re giving this Italian classic a seasonal makeover by serving it up with whipped ricotta, toasted pine nuts, and lots of fresh basil!
Nothing comes close to the soul-comforting warmth that pasta provides at the end of a long week. Spaghetti alla Puttanesca takes a mere 20 minutes to prepare, yet it tastes so indulgent.
Originating from Naples, puttanesca is a simple red sauce typically made with tomatoes, garlic, olive oil, and sometimes olives or capers. We wanted to give the dish a more seasonal update so we used lots of fresh garden basil and served it with whipped ricotta and toasted pine nuts (optional).
One of the main reasons puttanesca is as popular as it is, is because it can be made with ingredients entirely from the larder which makes it pretty much the ideal pasta dish in our opinion.
Yet with most pasta dishes, there is something ostensibly sensual about this effortless dish. Maybe it’s the simplicity of it. Maybe it’s the aroma. Maybe, it’s both.
With the seasons transitioning, I felt now is the perfect time to introduce this dish to the site.
The leaves are beginning to change here ever so slightly and soon the trees will be dripping in gold. The garden is also changing- smaller harvests and weaker stalks. The basil bushes are not as vibrant as they were earlier this season, so I am taking full advantage of what I have left, and put them to good use in today’s dish.
This recipe is fitting for any occasion whether it be a quiet weeknight or a weekend gathering. Whatever the occasion, I hope you give it a try soon.