Pasta alla Puttanesca

Pasta alla Puttanesca is an Italian pasta dish known for its robust, savory flavor profile. The primary ingredients include tomatoes, olive oil, olives, capers, and garlic. Some regional variations also add anchovies for an extra punch of umami.

The name translates to 'pasta in the style of the prostitute,' reflecting one of the dish's claimed origins in a Naples brothel in the mid-20th century. The strong, pungent aroma of the garlic and tomatoes is often associated with the name. Another competing claim suggests a restaurant owner on the island of Ischia invented it in the 1950s.

While you can use various shapes, Puttanesca sauce is most traditionally served with long, thin pasta like spaghetti or vermicelli. The long noodles hold up exceptionally well to the chunky, oil-based tomato sauce. Penne is also a popular alternative in some parts of Italy.

Generally, Italians do not add grated cheese to Pasta alla Puttanesca. The strong flavors of the anchovies, capers, and olives are meant to shine without the addition of Parmigiano-Reggiano. The dish is intentionally left cheese-free to preserve its sharp, pungent taste.