A Spin on Spaghetti alla Puttanesca

by Sarah on May 24, 2010

Spaghetti alla puttanesca

Whore’s spaghetti, as spaghetti puttanesca is delicately translated from Italian, is a quick, inexpensive meal prepared with the most flavorful and readily available ingredients. Made popular by working girls, as urban legend has us believe, this dish has passed the threshold to more suburban kitchens. Now busy mothers and professionals alike can enjoy a tasty meal with a minimum amount of work.

After feeling particularly lazy I decided to whip up a batch of Puttanesca except I was missing the main ingredients- tuna and anchovy. The whole concept of this dish is using what is on hand so rushing off to the market was not an option. So I stayed home, rummaged a bit in the cupboards and fridge and came up with this.


Spaghetti Alla Snobar (Pinenut spaghetti)

It seems, even if I run out of most items in the pantry, I still have pinenuts.

500 grams ground meat

2 onions, finely chopped

2 cloves garlic, minced

3 heaping teaspoons pickled capers

1/2 cup toasted pinenuts

1 cup chopped parsley

4-5 tomatoes, chopped into cubes

1/2 teaspoon black pepper

1 teaspoon salt or to taste

A few tablespoons olive oil

500 grams packaged spaghetti, such as Barilla

Cook the spaghetti in a large pot of salted boiled water until al dente (has a bit of a bite)

Fry the onion in olive oil, until translucent. Add the ground meat and salt, breaking with a fork, continue cooking even after the meat has changed colors.  When the meat is a dark brown, add the garlic and pepper. Fry for a few moments. Add the tomatoes and cook for five minutes until they soften. Add the capers and pinenuts and mix well. Remove from heat and add the parsley. Mix with the spaghetti.

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{ 5 comments… read them below or add one }

Jennifer Chen May 24, 2010 at 8:24 pm

Perfect meal for lazy mom.


Sarah May 25, 2010 at 10:18 pm

like me :-)


Cherine May 25, 2010 at 7:29 am

This looks so good!


Zahavah May 27, 2010 at 3:28 pm

I love the etymology of the dish…SO funny! I’ll have to make some and share the story with friends. I’m off to Miami for the long weekend…might be almost as hot as it is by you. I plan on making lots of chilled salads,


Liz@Cafe Liz May 28, 2010 at 2:51 am

I like how you added pine nuts and capers, that’s a great local twist.


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