The authentic Italian pasta alla puttanesca is one of Italy’s most famous pasta dishes—and one of its most debated.
Some say it was born in Rome.
Others swear it belongs to Naples.
Whatever its true origin, everyone agrees on one thing: a handful of pantry staples can become an extraordinary pasta sauce.
Tomatoes, olives, capers, anchovies, garlic and a touch of chili.
Simple.
Bold.
Unmistakably Italian.
WHY IS IT CALLED “PUTTANESCA”?
Nobody knows for sure.
The most famous story links the dish to prostitutes, who supposedly prepared this quick pasta between clients.
It is entertaining—but historians have never found convincing evidence.
A more believable explanation comes from everyday Italian language.
A puttanata is something ridiculously easy, improvised, or done without much effort. Pasta alla puttanesca certainly fits the description: a sauce you can prepare with ingredients almost every Italian pantry already contains.
Like many Italian food stories, the legend is probably as important as the truth.
A PASTA BORN FROM THE PANTRY
Another popular story tells of a group of hungry friends returning home after a long night out.
The cupboards were nearly empty.
They found tomatoes, olives, capers, anchovies and spaghetti—and decided to make do with what they had.
The result was unexpectedly delicious.
Whether that night really happened or not hardly matters anymore.
Pasta alla puttanesca has become one of Italy’s great examples of how humble ingredients, combined thoughtfully, can produce remarkable food.
authentic Italian puttanesca
Ingredients
- 13-14 oz spaghetti (or any long pasta) - 360-400 gr
- 17.5 oz canned tomatoes 500 gr
- 2 anchovies
- 5 tablespoons deseeded black olives I used taggiasche
- 1 garlic clove
- 1 tablespoon salted capers
- 1 red chili
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons extra-virgin olive oil
Instructions
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If you are using fresh tomatoes, bring a medium pot of water to boil, add tomatoes, boil them for less than a minute and drain. Rinse them under cold water and peel them immediately. Finally, place them in a bowl and smash them with a fork, or a potato masher.
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Peel and crush the garlic clove. Cut the chili in two and remove the seeds - if you don’t want the dish to be too spicy.
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Bring salted pasta water to a boil. About six cups of water and 1.5 teaspoons of salt.
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Heat the olive oil in a large skillet, brown the garlic and the chili for about five minutes, and remove them.
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Add the anchovies and smash them with the back of a wooden spoon.
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Now add olives and sauté a few seconds.
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Finally, add tomatoes and capers, mix and simmer, medium/low heat, 5-10 minutes, until liquids almost halve.
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Meanwhile, cook pasta, drain it and add it to the skillet.
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Mix, and sprinkle with parsley.
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Serve hot.
Recipe Notes
Use fresh tomatoes only if in season, and cherry tomatoes for a sweeter flavor
A LITTLE ITALIAN EXPRESSION
One confession.
Most Italians would tell you that Parmesan doesn’t belong on puttanesca.
I still like a light dusting.
As we say in Italy, è la morte sua.
Literally, “it’s its death.”
In reality, it’s one of our favorite expressions for describing a pairing that feels absolutely perfect.
Use it whenever two things seem made for each other.
Enjoy your puttanesca!
Claudia