The Bold, Brazen, and Beautiful Story of Puttanesca Sauce

If Italian cuisine had a "rebel" sauce, it would undoubtedly be Puttanesca. Bold, salty, and unapologetically fragrant, it is a dish that demands your attention from the first bite.

While some Italian sauces simmer for hours, Puttanesca is all about speed and intensity. It is the ultimate "pantry pasta"—a meal thrown together with the jarred staples every Italian kitchen has on hand. But where did this punchy sauce get its scandalous name, and what makes it a classic?

Puttanesca: A Name With a Story

The name Puttanesca literally translates to "in the style of prostitutes" (puttana in Italian). As you might imagine, the origins of such a name are steeped in urban legend.

One popular theory suggests it was created in the mid-20th century in the brothels of Naples' Spanish Quarter, served as a quick, energising meal between appointments. Another, more romantic legend claims the aroma was so intoxicating that it was used to lure men from the street into the local establishments.

However, many food historians lean toward a more practical explanation: in Italian slang, puttanata is often used to describe "any old rubbish" or "whatever I had lying around." It’s likely the name simply refers to a sauce made by throwing whatever was in the cupboard into a pan.

The Ingredients: A Briny Symphony

A true Puttanesca is a masterclass in balancing strong flavours. To get that authentic kick, it relies on a handful of key ingredients:

• Tomatoes: The sweet, juicy base.

• Black Olives: Traditionally Gaeta or Kalamata, providing a rich, earthy saltiness.

• Capers: For a sharp, vinegary "pop."

• Anchovies: These are the secret weapon. They melt into the oil, adding a deep umami savory note without tasting "fishy."

• Garlic & Chilli: For that signature warmth and aromatic punch.

Taste the Tradition: Carluccio’s Sugo alla Puttanesca

At Carluccio’s, we stay true to the authentic southern Italian roots of this recipe. Our jarred Sugo alla Puttanesca is crafted using sun-ripened tomatoes grown on our producer's estate in Puglia. We combine them with plump olives, tangy capers, and just the right amount of chilli and garlic.

Unlike many mass-produced versions, ours is prepared with high-quality extra virgin olive oil to ensure a rich, fresh flavour that tastes just like it was simmered on a Neapolitan stove. It’s the perfect shortcut to a gourmet dinner—simply heat it through and toss with Al Dente spaghetti.

How to Serve It

While spaghetti is the traditional choice, the robust nature of Puttanesca means it clings beautifully to Penne or Bucatini as well.

Top Tip: Never add cheese! In Italy, the strong, briny flavours of anchovies and capers are traditionally enjoyed without Parmesan, allowing the sharp Mediterranean ingredients to truly shine.