The spaghetti alla puttanesca are a first dish of Neapolitan cuisine.
Curiosity about the origin of the name
The singular name there are several possible interpretations. Arthur Schwartz reports the following about this dish:
" … As regards its etymological origin, (the term puttanesca) was the subject of the efforts of the imagination of many scholars, who have tried in every way to find the solution to the riddle. Some say that the name of this recipe derived, at the beginning of the century, by the owner of a brothel in the Spanish Quarter, who used to take refreshment guests with this dish, taking advantage of the rapidity and ease of preparation. Others refer to the undergarments of the girls of the house, to attract and entice the eye of the customer, probably wore linen of all kinds, of bright colors and full of promising transparency. The many colors of this dress would find themselves in the homonymous sauce: green parsley, red tomatoes, dark purple olives, the gray-green capers, garnet hue peppers. Others argue that the origin of the name is to be attributed to the imagination of a young girl's life Yvette the French , who was inspired to its origins Provencal. Yvette, probably, was not equipped only fantasy, but also a sense of humor and irony rather caustic, maybe exploited to celebrate, through the name of this dish, the oldest profession in the world. … »
INGREDIENTS for 4 people
- 400 g spaghetti
- 150 g black olives
- 50 g butter
- 4 anchovy fillets
- 2 garlic cloves
- 1 tablespoon capers
- 1 tablespoon chopped parsley
- 200 g of chopped tomatoes
- olive oil
- sale, pepper
Sauté the sliced garlic and chopped anchovies in oil and butter, unite the olive snocciolate e affettate, chopped capers, the tomatoes cut into strips, salt and pepper. Cook the sauce for 15 minutes.
Boil the spaghetti, toss with the sauce and sprinkle with chopped parsley.