Sugo alla puttanesca

Dish

Sugo alla puttanesca

Puttanesca sauce

Sugo alla puttanesca is made with tomatoes, olives, capers, anchovies, garlic, and olive oil. The sauce is simmered until it thickens and the flavors meld together. It is typically served with pasta, but can also be used as a sauce for fish or chicken. The olives, capers, and anchovies give the sauce a salty, savory flavor that is perfect for seafood dishes.

Jan Dec

Origins and history

Sugo alla puttanesca originated in the Campania region of Italy. The name translates to "whore's sauce" in English, which refers to the spicy and pungent flavors of the sauce. It is believed to have been created in the mid-20th century.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of sugo alla puttanesca, some of which include adding red pepper flakes or tuna to the sauce. Some recipes also call for adding white wine to the sauce.

Presentation and garnishing

The sauce should be served hot and can be garnished with fresh parsley or olives.

Tips & Tricks

To make the sauce less salty, use less olives or capers.

Side-dishes

Garlic bread, Caesar salad, roasted vegetables

Drink pairings

Chianti, Sangiovese, Pinot Noir