Not a time-honoured recipe from nineteenth century Bourbon Naples or Sophia Loren’s favourite dish, Puttanesca is  a common regional dish christened by a restaurateur from Ischia in the mid 1960s.

The reference to whores is from a dialect saying which roughly translates as ‘get something over with quickly and move on’, as a prostitute would, presumably to the next client.

There are as many recipes as there are cooks in Naples, Lazio, Calabria and Sicily, all of whom claim the original. The truth is it simply uses a selection of the most widespread larder ingredients in these southern and sunny regions to spectacular effect.

Pasta alla puttanesca does not go with parmesan at all.  In Sicily it would generally be served with the crisply fried breadcrumbs, known locally as ‘poor man’s parmesan’.

Gluten and dairy free.

PAIRS WITH SPAGHETTI and LINGUINE

 

A little tip

This sauce can be used as a pizza topping if you want to have a go.

Ingredients

Tomatoes, pitted black olives, onions, anchovies (fish), garlic, parsley, capers, tomato puree, olive oil, chilli flakes, basil, water, demerara sugar, salt & pepper

Allergens

See ingredients in bold. Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.

Storage

Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking

Heat slowly in a saucepan until bubbling gently.

One pot of puttanesca sauce serves up to four people.