Spaghetti alla puttanesca has several origin stories, one of which traces it to the island of Ischia during the 1950s. In La Cucina Napolatana, author Jeann Carola Francesconi writes that the famous painter Eduardo Maria Colucci was the “father” of the Puttanesca and its iconic name. He lived in a small house in Punta Molino, one of Ischia's most scenic places, where he would host friends for dinner, and thus the dish was born. The simple recipe gives way to an explosion of flavor that will transport you to the sea – if you're not there already.
Spaghetti alla puttanesca by Maria Laura Pignata
Serves 6
Ingredients:
1 lb./500 g. pelati tomatoes
3 garlic cloves
3 ⅓ Tbsp./50 g. salted capers
3 oz./100 g. black Gaeta olives
oregano
fresh basil
1 or 2 anchovies (optional)
1 lb./500 g vermicelli or spaghetti
extra virgin olive oil
salt
Method:
Place the capers in a bowl and cover them with water. Let soak for 10 minutes. In the meantime pit the olives.
Drain the capers after they've soaked for 10 minutes. Combine with the olives and chop them together roughly into coarse pieces. Set aside.
Pour some olive oil into a saucepan and add garlic. Sauté for few minutes and then add the
chopped capers and the black olives, stir, and let flavor for a minute.
Add the tomatoes, a lot of basil, and a bit of oregano and let cook gently for 15/20 minutes.
Bring a large pot of water to a boil, add salt, and then cook the pasta until very al dente – just 5 or 6 minutes. After this time drain the spaghetti and add pasta to the sauce, and stir everything for
a minute. If you're adding anchovies, chop 1 or 2 to place on top before serving the pasta.
