Bold, briny, and bursting with Mediterranean flavor — Puttanesca is one of those Italian dishes that tells a story.
Originating from Naples in the mid-20th century, legend says it was created by chance: a quick, tasty sauce made with pantry staples like tomatoes, olives, capers, and anchovies. Some say it was born in the lively neighborhoods around the city’s port, others claim it was the favorite late-night dish of Neapolitan ladies of the night — hence the cheeky name alla puttanesca.
All you need to make the perfect, authentic Italian pasta puttanesca — straight from Italy to your kitchen! - Ready in under 10 minutes
Whatever its origins, this recipe is pure Italian comfort food: simple, bold, and irresistibly satisfying.
What’s inside your Puttanesca Recipe Box
- ½ pack Morelli Busiate Pasta
- 1 pack Puttanesca Sauce Mix by La Frabbrica
- 4 tbsp Cutrera EVOO “La Selezione”
- 2 tbsp grated Parmigiano Reggiano
- Fresh parsley for garnish (optional, but lovely!)
How to make it
- Bring 800 ml (about 27 fl oz) of water to a boil in a medium pot.
- Add the Puttanesca mix and the pasta, stirring well.
- After 4 minutes, drizzle in 2 tbsp of EVOO and keep stirring.
- Cook for about 3 more minutes, until the pasta is perfectly al dente and the sauce has thickened.
- Serve immediately with a final drizzle of EVOO, some chopped parsley, and a sprinkle of Parmigiano Reggiano.
Simple, delicious, and authentically Italian — ready in under 10 minutes.
Buon appetito!
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