Origin[ edit ] Various accounts exist as to when and how the dish originated, but it probably dates to the mid-twentieth century. Still again there is a Sicilian style popular around Palermo that includes olives, anchovies and raisins.
He was low on ingredients and told them he didn't have enough to make them a meal. They complained that it was late and they were hungry. Later, Petti included this dish on his menu as spaghetti alla puttanesca. A general theme regarding this sauce is that it can be made quickly, in between other obligations. Hence the prostitute allusion. Basic recipe[ edit ] The sauce alone is called sugo alla puttanesca in Italian.
Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio. Spices are sometimes added. In most cases, however, the sugo is a little salty from the capers, olives, and anchovies and quite fragrant from the garlic.
Traditionally, the sauce is served with spaghetti , although it is also paired with penne , bucatini , linguine , and vermicelli. Chopped chili peppers, olives, capers, diced tomatoes, and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and pours it over spaghetti cooked al dente. The final touch is a topping of parsley.
