This recipe brings together the rich, bold flavours of the traditional Italian Puttanesca sauce with tender squid, creating a dish that’s both comforting and elegant. The salty bite of anchovies, olives, and capers blends beautifully with sweet tomatoes and fresh herbs, while the lemony squid adds a touch of brightness. Perfect for seafood lovers looking for something a little different, this dish pairs perfectly with your favourite pasta for a satisfying meal. It’s easy enough for a midweek dinner but special enough to impress guests.
The Puttanesca sauce in this recipe is slightly different from the one I made here. The original recipe I used, can be found here.
Ingredients
For the Squid:
- 350g squid, cleaned; tentacles halved, and bodies cut into 1cm rings
- 2 Tbsp olive oil
- Juice of ½ lemon
- Freshly ground black pepper
- Kosher salt
- 500g cooked, al-dente pasta of your choice
For the Sauce:
- 2 Tbsp olive oil
- 5 garlic cloves, peeled and finely chopped
- 1 small shallot, peeled and finely chopped
- 6 anchovy fillets, finely chopped
- ½ tsp chilli powder
- 1 Tbsp tomato paste
- 800g canned, peeled tomatoes, crushed by hand
- ½ tsp sugar
- 2 sprigs of fresh basil, roughly chopped
- 3 sprigs of oregano
- 125ml chopped kalamata olives
- 1 Tbsp capers, drained and finely chopped
- 2 tsp red wine vinegar
- Freshly ground black pepper
- Kosher salt
For Serving:
- Fresh basil leaves
- Lemon slices
Method
For the Sauce:
Heat a large saucepan over medium heat and add the olive oil.
Add the shallot, garlic, anchovies, and chilli powder. Cook for about 5 minutes, stirring well.
Stir in the tomato paste and cook for 1 minute.
Add the crushed canned tomatoes with their juices, basil, oregano, olives, capers, and sugar. Bring the mixture to a boil.
Reduce the heat to low, then add the vinegar. Season with salt and pepper to taste.
Let the sauce simmer uncovered for about 60 minutes, stirring occasionally. Once done, discard the oregano sprigs and let the sauce rest.
For the Squid:
Season the squid with salt and pepper.
Heat a large pan over medium-high heat and add the olive oil.
Add the squid to the pan, stirring constantly.
Squeeze the lemon juice over the squid and cook until tender, about 2-3 minutes. Do not overcook.
To Serve:
Plate the cooked pasta and spoon the Puttanesca sauce over it.
Top with the cooked squid.
Garnish with fresh basil leaves and lemon slices.
History and origin
Puttanesca is a classic Italian pasta sauce with a name and history that are as bold and colourful as its flavours. The dish originated in Naples, Italy, in the mid-20th century, though its exact origins are somewhat debated. The name “Puttanesca” comes from the Italian word puttana, which means “prostitute,” leading to a range of colourful stories about how the dish was created.
One popular legend suggests that spaghetti alla puttanesca was invented in brothels as a quick meal that could be whipped up in between appointments. The sauce, made from pantry staples like tomatoes, anchovies, capers, garlic, olives, and sometimes chilli flakes, was designed to be fast, filling, and flavourful—perfect for satisfying appetites on the go.
Another theory is that the dish was named after its bold, “easy” character, much like the women it was allegedly named after. The strong, pungent flavours of the ingredients would appeal to those looking for something intense and satisfying without requiring much effort.
Whatever its true origin, puttanesca has become a beloved Italian classic, known for its robust and salty flavours, balanced by the sweetness of tomatoes and the freshness of herbs. Traditionally served with spaghetti, it’s a dish that has stood the test of time, offering a perfect combination of simple ingredients that deliver an unforgettable flavour experience.
