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Spaghetti alla puttanesca

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Spaghetti alla puttanesca (literally "whore's spaghetti" in Italian) is a spicy, tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine. Historians have suggested the Bay of Naples is the birthplace of this dish.


Chopped garlic is sautéed in olive oil. 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 anywhere from 10 to 20 minutes depending on the amount of sauce being prepared. Once cooked, it is poured over spaghetti cooked al dente. The final touch is a topping of parsley.

The sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to preferences. In most cases, however, the sugo is a little salty (from the anchovies), spicy (from the peppers) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.

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Spaghetti alla puttanesca,

Spaghetti Alla Puttanesca,

Il sugo "alla puttanesca" nacque per caso ad Ischia, dall'estro culinario di Sandro Petti,