Before you cook
Background Recipe story & origin
Pasta alla puttanesca originated in Naples, with disputed etymology. 'Puttana' means prostitute; stories claim the dish was quick to make between clients, or that its pungent aroma attracted customers. More likely, the name reflects Italian slang for a 'thrown-together' dish made from pantry staples. The sauce combines tomatoes, garlic, anchovies, capers, olives, and often peperoncino. Its bold, assertive flavors - briny, salty, slightly spicy - make it memorable. The dish gained international fame through Italian restaurants abroad. Traditional preparation uses San Marzano tomatoes and Gaeta olives. Puttanesca represents the Neapolitan tradition of big-flavored sauces from humble ingredients - cucina povera at its most satisfying.
Before you start Equipment you'll need
- large skillet — Provides controlled heat for making puttanesca sauce with proper flavor development
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Make the sauce
Heat oil. Add anchovies, mash until dissolved. Add garlic and peperoncino, cook 1 minute. Add tomato...
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Finish with pasta
Cook spaghetti al dente. Toss with sauce. Finish with parsley.
Prep Get set first
About 10 min of prep
- Prepare large skillet
This recipe takes about 30 minutes total.
Ingredients
Instructions
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Make the sauce
Heat oil. Add anchovies, mash until dissolved. Add garlic and peperoncino, cook 1 minute. Add tomatoes, olives, capers, oregano. Simmer 15 minutes.
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Finish with pasta
Cook spaghetti al dente. Toss with sauce. Finish with parsley.