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spaghetti alla puttanesca

my version -- with garlic, anchovy, spinach, kalamata olives, parsley, cherry tomatoes, and peperoncino...


"Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, olives, capers, and garlic, in addition to pasta."


Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca sauce under different names. Among the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it Vermicelli all'oglio con olive capperi ed alici salse. After some sporadic appearances in other Neapolitan cookbooks, in 1931 the Touring Club Italiano's Guida gastronomica d'Italia lists it among the gastronomic specialties of Campania, calling it "Maccheroni alla marinara",[3]although the proposed recipe is close to that of a modern puttanesca sauce. In Naples, this type of pasta sauce commonly goes under the name aulive e chiapparielle (olives and capers).
The dish under its current name first appears in gastronomic literature in the 1960s. The earliest known mention of pasta alla puttanesca is in Raffaele La Capria’s Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions "spaghetti alla puttanesca come li fanno a Siracusa(spaghetti alla puttanesca as they make it in Syracuse)". The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers." -- Wikipedia

© Faisal Hoque