Sauce Puttanesca

The Puttanesca sauce sparks debates about its origins. Originating from southern Italy, particularly from the Campania region and the city of Naples, its name “puttanesca” often translates to “in the style of prostitutes” in Italian. According to legend, prostitutes in Naples prepared this sauce with cheap and readily available ingredients to attract clients passing through the streets. However, other theories about the origin of its name exist… Nonetheless, Puttanesca sauce has become emblematic of Italian cuisine. Appreciated for its bold taste and simplicity, it combines salted anchovies, olives, capers, and tomatoes to create a complex and flavourful sauce that has conquered our palates.

Available all year long.

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For a gourmet version:
This sauce can also be used to make a different chicken-based recipe.
Preheat oven to 200°C
Heat some olive oil in a frying pan, then add the chicken and cook until the skin browns a little. Turn over and cook for a few more minutes. Lower the heat and add the puttanesca sauce (for even more pleasure, you can add whole green olives).
Place the pan in the oven (if it’s suitable, change the container if not) and bake for around 30 – 35 minutes (check your chicken’s doneness regularly, depending on your oven).
Serve with pasta, homemade mashed potatoes, or any other side dish you like.

For an authentic version:
Cook spaghetti according to package directions.
In a frying pan, add the puttanesca sauce over low heat. You can leave it as is, or add black olives cut in half for added texture. Add the pasta and stir for a few minutes.
Serve with a sprinkling of fresh basil.

77% tomato, 8% black olives, onion, olive oil, 2% ANCHOVIES, garlic, double concentrated tomato paste, aromatic herbs, sugar, spices

Nutritional values / 100 ml

Energy

199 kJ 48 kcal

Fat

2,9 g

of which saturates

0,5 g

Carbohydrate

3,2 g

of which sugars

2,7 g