The origin of this name is not sure but they say that it comes either from the whorehouses in Naples where this dish was frequently served to the clients or to the prostitutes after their "hard work"... Or, as a nice story tells, it was invented by an owner of a restaurant in Ischia, and island near Naples shore. Now I'll tell you the story.
One night at the restaurant called Rancio Fellone, when the chef was already gone home, a group of friends appeared. The owner, who was not a chef but an architect, advised that the kitchen was already closed. So the fellows, who were really hungry, asked him to bring any possible "puttanata", that in Italian means kind of "piece of nonsence", but comes from a word "puttana", that, I bet, doesn't need to be translated... In short, they asked for any kind of simple dish, just to have something to soothe their hunger. So the owner checked in the kitchen and found these simple ingredients that are always stored in any restaurant, out of which he invented this dish, that was called Spaghetti alla Puttanesca.
This dish is not famouse only in Italy, it became a classical Italian recipe known worldwide.
INGREDIENTS:
Servings: 2
160g spaghettihandful of black olives
2-3 pinches of capers
3-4 anchovies
2 garlic cloves
10-12 cherry tomatoes
chilli
oregano
salt
EVO oil
1. Pour some oil into a frying pan and add garlic cloves a bit smashed and anchovies and adding by a wooden spoon let the anchovies melt
2. Add chilli, olives, capers and oregano, splash everything up with some wine.
3. At the end add cherry tomatoes cut in halves and heat everything up.
4. Cook spaghetti "al dente", drain and add to the sauce.
5. Mix gently and serve.
Note: Please remember: Pasta = Fish - Yes => Cheese - NO
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