A striking Neapolitan classic that is dressed up for the evening.
Puttanesca and spaghetti alla A seductive take on the popular pasta dish from Southern Italy is Rosso Notte. Packed with the rich crimson color of sun-ripened tomatoes and sparked by anchovies, briny capers, and black olives, this meal offers unreserved flavor in every bite. Rosso Notte, or "Red Night," is a sensual and fulfilling dish that draws inspiration from the rustic kitchens of Naples and the midnight appetites of la dolce vita. With a hint of fire and plenty of attitude, this platter straddles the line between tradition and intrigue, making it ideal for impromptu feasts or late-night indulgence.
Spaghetti alla Puttanesca Rosso Notte
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
520
A striking Neapolitan classic that is dressed up for the evening.
Puttanesca and spaghetti alla A seductive take on the popular pasta dish from Southern Italy is Rosso Notte. Packed with the rich crimson color of sun-ripened tomatoes and sparked by anchovies, briny capers, and black olives, this meal offers unreserved flavor in every bite. Rosso Notte, or "Red Night," is a sensual and fulfilling dish that draws inspiration from the rustic kitchens of Naples and the midnight appetites of la dolce vita. With a hint of fire and plenty of attitude, this platter straddles the line between tradition and intrigue, making it ideal for impromptu feasts or late-night indulgence.
Ingredients
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400g (14 oz) spaghetti
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2 tbsp olive oil (extra virgin preferred)
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4 cloves garlic, minced
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4 anchovy fillets, finely chopped
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1 tsp red pepper flakes (optional, adjust to taste)
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1 (14 oz) can whole peeled tomatoes (or crushed tomatoes)
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1/2 cup black olives (preferably Gaeta or Kalamata), pitted and sliced
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2 tbsp capers, rinsed and drained
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Salt, to taste
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Freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
Directions
Cook the spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Prepare the sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic, anchovies, and red pepper flakes. Stir and cook until the anchovies dissolve and the garlic is fragrant but not browned (about 2–3 minutes).
Add tomatoes
Add the tomatoes to the skillet. If using whole peeled tomatoes, crush them gently with a spoon. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Add olives and capers
Stir in the olives and capers. Let everything simmer together for another 5 minutes. Season with a little salt (careful—anchovies, olives, and capers are salty!) and a few cracks of black pepper.
Toss the pasta
Add the drained spaghetti directly to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening.
Serve
Plate immediately and garnish with chopped fresh parsley. (Grated cheese is not traditional with this dish, but you do you!)