An all-time classic of Italian cuisine, spaghetti alla puttanesca is a delicious and easy recipe from the Campania and Lazio regions. The origins of the dish, as its name indicates, are often associated with the oldest profession in the world. It is said that prostitutes invented the sauce to lure customers with its powerful aroma. Some attribute it to the culinary fantasies of famous Italian actor Antonio De Curtis, better known as Totò. No matter how it got its name, this light, yet highly flavourful tomato sauce mixed with capers, black olives and anchovies is ridiculously simple to make and always a big hit. Toss in a few flakes of pepperoncino to give it an extra kick.

Ingredients

• 300 g spaghetti
• 3 tablespoons extra virgin olive oil
• 2-3 cloves garlic (peeled)
• Pepperoncino (optional)
• 3 tablespoons capers (roughly chopped)
• 6 anchovy fillets
• 600 g canned peeled tomatoes
• 120 g pitted black olives (crushed with a knife)
• Chopped fresh parsley
• Salt to taste (usually this sauce does not require salt)

Preparation

Bring pot of water to boil and salt it. Warm 2 tablespoons of oil with garlic and pepperoncino in a pan over medium-low heat. Stir in capers and anchovies shortly after until garlic is slightly golden.

Drain tomatoes, remove seeds and crush with hands. Add to pan with some salt to taste, stirring occasionally until tomatoes break down and mixture becomes saucy, about 10 minutes. When pasta is almost ready, remove garlic and stir in olives and continue to simmer.

When the pasta is al dente, drain quickly and toss with sauce adding parsley. Taste and adjust seasonings as necessary. Serve.