Spaghetti alla puttanesca is a bold, flavorful Italian pasta dish that's quick to prepare and perfect for last-minute meals. This traditional recipe combines essential Mediterranean ingredients such as tomatoes, black olives, anchovies, capers (or cucunci) and chili flakes, resulting in a tangy and satisfying sauce.
A story behind the name
Its origins are debated between the regions of Lazio and Campania. The colorful name has led to various legends: some claim it originated in Italian brothels, others suggest it was born in a restaurant in Ischia during the 1950s as a quick meal made with pantry leftovers.
Today, puttanesca sauce is a globally loved classic. Our recipe features premium-quality ingredients from Foodelita.it: organic Fiaschetto tomatoes from Torre Guaceto, Calabrian chili by Terre di Zoè, Sicilian cucunci and award-winning extra virgin olive oil Casino Mezzanola, pressed from Peranzana olives.
Ingredients (serves 4)
320 g spaghetti
800 g organic Fiaschetto tomatoes (peeled)
100 g pitted black olives (preferably Gaeta)
100 g salted anchovies
50 g Sicilian cucunci
1 garlic clove
10 g chili flakes (or to taste)
Extra virgin olive oil Casino Mezzanola
Chopped parsley (optional)
Salt
Method
Prep the ingredients: Rinse anchovies and cucunci thoroughly to remove salt and vinegar. Debone anchovies. Dice the tomatoes and mix with their sauce.
Make the sauce: In a large pan, sauté garlic and chili in olive oil. When garlic turns golden, discard it. Add anchovies and melt them gently.
Add tomatoes, olives, and cucunci. Simmer for about 10 minutes, stirring occasionally. Season with salt and sprinkle parsley if desired.
Serve: Boil the spaghetti al dente in salted water, drain, and toss with the hot sauce. Serve with a light white wine from Campania.
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