Pasta alla Puttanesca - Pasta in the style of a ‘tart’
This dish originates from Naples, Southern Italy and was invented around the mid- 20th century. The name Pasta alla Puttanesca translates to the pasta of the prostitute and as of most culinary stories there are numerous theories to how the name was derived. One theory is the ladies of the night cooked the sugo alla puttanesca to lure the men into the houses of ill repute. Or another theory is the dish was cooked for the men as they waited their turn in the brothel queue.
Typically served with long pasta’s like spaghetti and finished with a sprinkling of parmesan.
Just add garlic, parsley and parmesan
Serves 4 People
500g Garofalo pasta di Gragnano IGP Spaghetti pasta
56g Recca, Fillet of anchovies (Chopped small)
30g D’Amico Capperi al sale (salted capers) (Rinsed of salt)
60g Delize Di Calabria bombetta- Spicy chilli pepper condiment
400g Crispino Famiglia -Salsa Classica
2 Cloves of garlic (Peeled and thinly sliced)
90g Anfosso Taggiasche Black pitted olives (roughly chopped)
30g Flat leaf parsley (roughly chopped)
100ml Barbera Extra virgin olive oil (unfiltered)
60g Freshly grated parmesan cheese
Salt & pepper
Cook pasta for the required time in salted boiling water.
Add the oil to the pan and gently fry the chopped anchovies with the garlic slivers, rinsed capers and the bombetta.
Then add the tomato sauce and stir in the chopped black olives and dried oregano
Bring the sauce to a boil then reduce to a simmer and cook for a further 15 minutes.
Drain the cooked pasta and keep warm while the sauce.
Taste the sauce and adjust the seasoning if necessary.
Add the pasta to the sauce with chopped parsley and toss all ingredients together.
Place into 4 warm pasta bowls and finish with freshly grated Parmesan cheese.