This dish mainly originated in mid twentieth century. Some believe that it was a sauce created by a restaurant owner … Petti who was near closing his restaurant one evening, found a group of customers sitting at one of his tables, Petti was low on ingredients and told the customers he didn’t have enough to make a meal. They started complaining and said it’s too late and they are hungry. “Facci una puttanata qualsiasi (Make any kind of garbage),” they insisted. At that time Petti had nothing more than tomatoes, capers and olives, so he used them to make a sauce for the spaghetti and later from then he included this dish in his menu as spaghetti alla puttanesca- source history of pasta puttanesca.
I personally love this sauce, it has wonderful taste of capers, olives, tomatoes and herbs. Its jam-packed with intense flavors and very simple and easy to make.
2 tbsp extra virgin olive oil
6 garlic cloves chopped finely
1 tsp red pepper flakes
20 large pitted black olives (coarsely chopped)
3 -4 tbsp capers
1/2 white onion chopped
1 (32 ounce can )- chunky style tomato
1 (14 ounce can)- diced tomato
Black pepper and salt to taste
1/4 cup parsley chopped
1 pound spaghetti cooked to al dente
Heat a large skillet over medium heat, add oil, chopped onions, garlic and red pepper flakes. Sautee until the onions and garlic are translucent. Then add chopped olives, capers, tomatoes and bring them to boil. Simmer and heat the sauce for another 8-10 minutes. Add pepper and salt according to your taste and garnish with parsley.
Toss the sauce with pasta and serve with bread and cheese/olive oil, vinegar mix.