Italy has always been a country famous for its culinary. The hallmark of Italian cuisine is “food made with a happy and full of heart”. We find this type of food which is a combination of so many fresh ingredients, varied spices, and making those who taste it also feel good.
One type of Italian culinary that reflects this spirit is Puttanesca Sauce. Puttanesca sauce can be varied with various types of pasta, for example spaghetti, as well as meat, as a source of animal protein. Puttanesca’s distinctive features are a combination of garlic, anchovies, fresh olives and chili powder. This blend creates a sharp and refreshing taste.
Compared to other sauces such as Bolognese made from tomatoes as the main ingredient, Puttanesca sauce is a combination of opposing ingredients: anchovies and olives give a salty taste, while tomatoes have a sweet taste. The combination of both provides contrasting color and texture but is guaranteed to make you drool.
Interested in trying to make Puttanesca Chicken Spaghetti Recipes and feel the spirit? Let’s peek at the recipes we have presented below!
- 12 ounces of boneless chicken thigh / breast meat
- 1½ canned tomatoes, cut into pieces
- 100 ml of dry red wine or chicken stock
- 2 tablespoons of tomato paste
- 2 tablespoons of balsamic vinegar or red wine vinegar
- 1 tablespoon cornstarch
- 1 tsp salt
- T tsp pepper
- 1 tsp oil
- 2 cloves of garlic, chopped
- 8 ounces of fresh mushrooms, cut into 4 parts
- 1 big red onion, chopped
- 12 olives, remove the seeds, split them in half
- 3 anchovies / anchovies, cut into pieces after need
- 3 tablespoons parsley chopped
- 8 ounces of spaghetti, cook and drain
- Additional parsley leaves with stem (optional)
- Cut the chicken into strips.
- Make sauce: stir the tomatoes and the liquid, add stock or wine, tomato paste, vinegar, cornstarch, salt and pepper. Set aside.
- Heat oil on a large skillet. Saute the garlic for 15 seconds, add the mushrooms and red onions, cook for 2 minutes or until the onions wither. Set aside the mixture of mushrooms in another container.
- Add the chicken to the pan, cook for 3 minutes until cooked. Push the chicken to the edge of the pan, pour the sauce in the center of the pan. Mix well until it thickens and boils. Re-enter the mushroom mixture, add olives, anchovies (if you like), and parsley. Mix well for 2 minutes.
- Serve over cooked spaghetti, sprinkle fresh parsley leaves.
- The hallmark of Puttanesca sauce is anchovies which provide a savory flavor to the sauce. If you are a vegetarian, you can replace anchovies with pickled capers that are available in many marketable packages. You can also use Shoyu / Miso (Japanese soy sauce) if you like. Have fun.