Linguini alla puttanesca is variation on a South Italian dish that was created more or less by accident in the 1950s in the restaurant annex night club Sancho Fellone. At one day, some late guests were arriving with great hunger. The owner had nothing really left in his kitchen, except some anchovies, olives and a few tomatoes. He made a great sauce of it and served it with pasta. It tasted so delicious that the guests came back in the next days and only wanted this “alla puttanesca”. After that, word of mouth started doing its work and it became a famous and easy Italian dish.
Somehow it is quite similar to the Sicilian tuna pasta that was published a few weeks ago. It is the same region, the same simplicity and above all, the same great taste.
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There are many variations on this recipe, just as the stories from where it comes. I have my inspiration however from greatitalianchefs, which in this case seems a reliable source.
I love the Italian kitchen. The recipes are very straightforward. And with the tasty ingredients you can create a magic taste. Please check also my “special style puttanesca“, a leftover version.. But you may also be interested in these Italian pearls:
- Sicilian tuna pasta with baked capers
- Tuscan linguine with scallops and spinach cream
- Vegetarian gnocchi with yellow bell pepper
- Tagliatelle with chicken, zucchini and buffalo mozzarella
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.