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Another popular tasty dish that is truly easy to make is Pasta alla Puttanesca. Probably the fact that it is so easy and tasty gave it its name, puttanesca (like a prostitute). Traditionally the puttanesca sauce is served with spaghetti, but it can be prepared with all types of pasta. Nobody knows who created it but the ingredients can be found in the center and south of the Italian peninsula so we can assume it comes from there.

According to writer Annarita Cuomo, it  was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous restaurant and nightspot in the island of Ischia.

Jeanne Carola Francesconi, who wrote "La Cucina Napoletana", states that they were called "spaghetti alla marinara", renamed "alla puttanesca" after World War II in Ischia by Eduardo Colucci, a painter. It would make sense because on the striking island capers grow everywhere, you can eat the best fresh marinated raw anchovies, and they melt in your mouth, tomatoes taste like heaven and there are so many they are often used as ornamental plants to hang on balconies and ceilings. Not to mention the natural spas, beaches,  the volcano... Here is the original recipe:


2 pounds of ripe plum tomatoes cut into small cubes

1/4 cup olive oil

2 cloves minced garlic

1 cup of pitted and halved black olives

1 tablespoon of minced capers

8  minced anchovy fillets

2 tablespoons fresh minced parsley

as much peperoncino (hot red pepper) as you like


1 pound of pasta, cooked al dente



Sauté the olive oil with garlic, olives, capers and anchovies. Don't burn the garlic but let it cook for a couple of minutes. Add the tomatoes and simmer until the sauce is thickened. Adjust seasoning, add peperoncino, cook the pasta and toss it with the sauce and the fresh parsley for a couple of minutes before serving.