La Puttanesca

Puttanesca Pasta


Preparation info

  • Serves


    • Difficulty


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This sauce is named after the famous Roman ‘ladies of the night’, who are as strident, garish and obvious as the bold flavours of this sauce. The key here is that all the ingredients should sing out so that you can taste each one individually as well as blending beautifully to create the overall taste of the sauce. It is crucial not to add the olives until the end of cooking, and not to omit the dried oregano, which is absolutely essential for the flavour.