Name: Spaghetti alla Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 28 oz. can of crushed tomatoes; 6 – 8 fresh garlic cloves; 8 – 10 fresh basil leaves; 3 tbs. olive oil – plus more for drizzling; ¼ cup fresh Parmesan or Romano cheese – grated; ¼ cup wine; 1 tsp. dried oregano; 1 tsp. salt; 1 tsp. red pepper flakes; 1 tsp. fresh ground black pepper; 1 lb. of your favorite pasta; 16 oz. of ricotta cheese; ¼ cup of pignoli nuts; ¼ cup of Parmesan or Romano cheese; 5 – 6 fresh basil leaves - chopped; Fresh ground black pepper - to taste; ¼ tsp. Fresh nutmeg - grated

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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.

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Spaghetti alla Puttanesca

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5 from 3 reviews

Author: Living the Gourmet
Total Time: 30 minutes
Yield: 4 1x

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Ingredients

Scale

28 oz. can of crushed tomatoes
6 - 8 fresh garlic cloves
8 - 10 fresh basil leaves
3 tbs. olive oil - plus more for drizzling
1/4 cup fresh Parmesan or Romano cheese - grated
1/4 cup wine
1 tsp. dried oregano
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. fresh ground black pepper
1 lb. of your favorite pasta

For the Whipped Ricotta:

16 oz. of ricotta cheese
1/4 cup of pignoli nuts
1/4 cup of Parmesan or Romano cheese
5 - 6 fresh basil leaves - chopped
Fresh ground black pepper - to taste
1/4 tsp. Fresh nutmeg - grated

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Instructions

For the Sauce:

Heat a large cast iron frying pan with 2 – 3 tbs. of olive oil.
Add the garlic cloves and seasonings and allow the garlic to become fragrant.
Add the crushed tomatoes, grated cheese, wine and basil leaves and simmer on a gentle heat for 12 – 15 minutes.
Taste for seasonings.
Prepare the pasta as directed.

For the Whipped Ricotta:

Heat a small cast iron frying pan and add the pignoli nuts. Heat just long enough to let the pignoli nuts achieve a nice golden color. This will only take a minute or two. Do Not Burn the pignoli nuts!
Place the ricotta cheese in a large bowl and add the grated cheese, fresh ground black pepper and grated nutmeg and whip.
Add the pignoli nuts and chopped basil leaves to the whipped ricotta cheese and toss.
Add the cooked pasta to the sauce and toss.
Add a few dollops of the prepared ricotta cheese to the pasta and toss.
Plate the pasta with an added dollop of the prepared ricotta cheese, a drizzle of olive oil, fresh grated Parmesan cheese or Romano cheese, fresh ground black pepper and red pepper flakes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Italian