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Spaghetti alla puttanesca

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Spaghetti alla puttanesca, a very famous dish from Southern Italy, was created by chance (as most great dishes are). The legend of it's creation goes as follows. It was the 1950's in Ischia, a volcanic island in the bay of Naples, where a man by the name of Sandro Petti owned a popular restaurant. His spark of genius came late one night when he was closing his restaurant. A couple hungry stragglers arrived at the restaurant. Sandro informed them that he did not have enough ingredients to make any dish on his menu. The late night customers were so hungry they told Sandro, "Facci una puttanata qualsiasi," or "Make any kind of garbage,". Since the customers seamed to enjoy it and he was hungry as well, he tried some himself. After seeing that his creation was delicious, he added it to his menu and it became an instant sensation. The very simple recipe is below.  

Spaghetti “Puttanesca” 

Ingredients (Serves 4 people)

100 grams gaeta olives

50 grams small capers

5 tablespoons extra virgins olive oil 

2 garlic gloves

a pinch of fresh parsley leaves


red pepper

one bottle Italian tomato puree

400 grams spaghetti 

time of preparation: 30 minutes

In a large skillet place the 2 garlic gloves, the extra virgin olive oil, the tomato puree, the capers and the olives. And the  parsley and the red pepper

Make sure to rinse the capers well. You may remove or leave the pits to the olives to your preference. 

Let it cook on a low flame for 20-30 minutes (taste to see when it is ready)

Bring a pot of water and salt to a boil. Cook the spaghetti until tender.

Drain the spaghetti and toss them in the sauce







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