Pasta Puttanesca, Mussels Puttanesca, or Seafood Puttanesca is one of those items commonly found on Italian restaurant menus that gets glossed over but for those who know what that dish has to offer, it is a top choice for those whole love big flavors that stand out from the rest.
Puttanesca is a flavorful Italian pasta sauce that is known for its bold and robust flavors. The sauce typically includes ingredients such as tomatoes, olive oil, garlic, olives, capers, and anchovies. The combination of these ingredients creates a savory, salty, and slightly spicy flavor profile.
The name “puttanesca” is thought to have originated from the Italian word “puttana,” meaning “prostitute.” The sauce is said to have been favored by prostitutes in Naples because it is quick to make with readily available pantry ingredients. However, the origins of the name are somewhat debated, and there are various stories surrounding its creation. Regardless, Pasta Puttanesca is now enjoyed by many for its bold and satisfying flavors.
To make Mussels Puttanesca, start by cooking your pasta in heavily salted water until al dente. Any long noodle will do here, you can use any pasta you would like here but a long noodle that you can twist up in this sauce is a remarkable eating experience.
Set your pasta aside while preparing the mussels and puttanesca sauce. Reserve a bit of the starchy pasta water or use a splash of olive oil if the noodles start to get tacky and stick to one another.
In a pot, over medium heat, heat olive oil, anchovies, red pepper flake, and garlic until the anchovies dissolve and the garlic starts to brown.
Add tomatoes, olives (Kalamata or Green Olives are good choices), capers, basil, and half of the parsley. Cook these ingredients over medium heat until the sauce thickens, usually about twenty minutes. Taste the sauce and see if it needs any salt or pepper but keep in mind the pasta will be salty too if you seasoned the water enough.
Add mussels to the puttanesca sauce and cook until the mussels open. Discard any mussels that don’t open, they are most likely dead.
To plate, add pasta to a bowl and smother with Mussels Puttanesca sauce. Equally distribute the rest of the mussels onto each bowl and then garnish and top with grated parmesan and the rest of the parsley (and chili flake for added heat).
Mussels Puttanesca is great in the cold weather months but because of Mussels (shellfish in general) being such a popular warm weather option it can be enjoyed year round.
Mussels Puttanesca
Ingredients
- 1 lb Mussels Washed
- 1/4 cup Olive Oil
- 4 Cloves Crushed Garlic
- 5 Anchovy Fillets
- 28 oz Can of Chunky Crushed Tomato or Hand Crushed Plum Tomatoes
- 8 Diced Roma Tomatoes
- 2 Basil Leaves Chopped
- 1/2 cup Kalamata Olives Cut In Half
- 1/4 cup Capers
- 1/2 tsp Red Pepper Flake
- Salt and Pepper
- 1 lb Linguine Spaghetti, or Fettucine
- 1/4 cup Chopped Parsley
- ¼ cup Fresh Grated Parmesan
Instructions
- Cook pasta in heavily salted water then strain and set aside. Save some one cup of the pasta water before straining.
- In a pot, over medium heat, heat olive oil, anchovies, red pepper flake, and garlic until the anchovy dissolves and garlic starts to brown.
- Add all tomatoes, olives, capers, basil, and half of the parsley. Cook over medium low heat until the sauce thickens, about twenty minutes.
- Season with salt and pepper to taste.
- Add mussels to the pot and cook until the mussels open. Discard any mussels that don’t open.
- To plate, add pasta to a bowl and cover with puttanesca sauce. Add mussels to each bowl then garnish with parmesan and the rest of the parsley.