Pasta alla Puttanesca: simplicity and bold flavors
Pasta alla puttanesca is a traditional first course with a long history and two main versions: Neapolitan and Roman. The sauce is rich and flavorful, made with tomatoes, black olives, capers, garlic, and chili pepper, with anchovies added in the Roman version. Today, it’s appreciated for its simplicity and quick preparation, making it an ideal choice for anyone craving a tasty meal without too much effort. Its origin is wrapped in mystery and folklore, with several theories behind the name “puttanesca”, but what’s certain is that it remains a symbol of Mediterranean cuisine—perfect for those who love strong, authentic flavors.
The history of pasta alla puttanesca
The history of pasta alla puttanesca dates back to the 19th century. In 1844, Ippolito Cavalcanti mentioned a similar dish in his cookbook Cucina teorico-pratica under the name “Vermicelli all’oglio con olive capperi ed alici salse”, which closely resembles the modern version. The term “puttanesca” first appeared in 1961 in the novel Ferito a morte by Raffaele La Capria, referring to “spaghetti alla puttanesca like they make in Syracuse.” The name’s origin is uncertain and has inspired various theories. One suggests the dish was made with easily available and quick-to-prepare ingredients—ideal for those with little time, like the prostitutes from which the name may derive.
Traditional pasta alla puttanesca recipe
The pasta alla puttanesca recipe calls for a few simple but flavorful ingredients. For four servings, cook 320g of spaghetti in plenty of salted water. Meanwhile, in a wide pan, heat a splash of extra virgin olive oil and sauté a clove of garlic with a pinch of chili pepper. Add 4–5 anchovy fillets (for the Roman version) and let them melt over low heat. Stir in 300g of chopped peeled tomatoes, 80g of pitted black olives, and 30g of desalted capers. Let the sauce simmer for about 15 minutes, stirring occasionally. Once the pasta is al dente, toss it in the sauce for a minute to blend the flavors. Serve with chopped parsley and, if desired, a drizzle of raw olive oil.
