Italian Pasta - Spaghetti Puttanesca Recipe

Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; literally "spaghetti in the garbage style" or "spaghetti in the whore's style" in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic. Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions "spaghetti alla puttanesca come li fanno a Siracusa (spaghetti alla puttanesca as they make it in Syracuse)". The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers. The 1971 edition of the Cucchiaio d’argento (The Silver Spoon), one of Italy's most prominent cookbooks, has no recipe with this name, but two which are similar: The Neapolitan spaghetti alla partenopea, is made with anchovies and generous quantities of oregano; while spaghetti alla siciliana is distinguished by the addition of green peppers. In a 2005 article from Il Golfo—a daily newspaper serving the Italian islands of Ischia and Procida—Annarita Cuomo asserted that sugo alla puttanesca was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot. According to Cuomo, Petti's moment of inspiration came when—near closing one evening—Petti found a group of customers sitting at one of his tables. He was low on ingredients and so told them he didn't have enough to make them a meal. They complained that it was late and they were hungry. "Facci una puttanata qualsiasi," or "Make any kind of garbage," they insisted. Petti had nothing more than four tomatoes, two olives and some capers—the basic ingredients for the sugo, “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as spaghetti alla puttanesca. The sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, and chili peppers are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli. Chopped garlic and anchovies (omitted in the Neapolitan version) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and pours it over spaghetti cooked al dente. The final touch is a topping of parsley.
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