The origins of this dish in the city of Pulcinella, nobody knows. Or at least there is not one certain and only. We adopt this, hoping you like it. The Spanish Quarter the place of birth. We are at the beginning of the ‘900 and it is said that the owner of a brothel, or whorehouse if you like, with headquarters in this area of the city to refresh his “guests”, invented this meal quick and easy drawing inspiration from bright colors of rooms and clothing his ladies wore.

Ingredients (for 4 people):

400 g spaghetti medium-sized
200 grams of fresh “piennolo” tomatoes
75 g capers
100 gr black olives from Gaeta
1 bunch of parsley
1 garlic clove
1 small red chili pepper
oil and salt

Making of recipe

In a pan golden the garlic in the oil. Once done, remove it and add capers, properly washed and rinsed before to remove a bit of salt, olives, pitted and cut into small pieces, and last chili. Cook for a few minutes and add tomatoes into wedges. At most five more minutes of cooking and then pour this into the pan with already cooked spaghetti. Let mix for a minute at most and serve by sprinkling chopped parsley on every plate. Enjoy your meal.

L'articolo Puttanesca, better known as “spaghetti aulive e chiapparelli” (spaghetti with black olives and capers) proviene da Charme.