Pasta Puttanesca Has Nothing To Do With What You Think

Pasta Puttanesca Has Nothing To Do With What You Think. In this video I cook a traditional Southern Italian pasta while explaining the real meaning of the word puttanesca. Many people believe the name comes from prostitution, but the origin is actually linguistic and cultural. The word evolved from the Latin putta meaning girl, later becoming puttana, and eventually puttanata, describing an impulsive act done without planning.
Pasta alla puttanesca therefore describes a way of cooking, not a person. It is food prepared quickly with what is available, a perfect example of Southern Italian intelligence in the kitchen, where necessity created flavour.

While we cook together I explain how language changes through society, why names matter in cooking, and how simple pantry ingredients can produce one of the most satisfying pasta dishes.

This recipe is for two people and follows the exact method used in the video.

Ingredients (2 people)
200 g spaghetti
4 anchovies (alici)
Good handful mixed black and green olives
2 heaped teaspoons capers soaked in dry white wine
125 ml dry white wine
400 g tin cherry tomatoes (or fresh tomatoes)
2 cloves garlic
Fresh chilli or chilli flakes to taste
Abundant extra virgin olive oil
Fresh parsley
Salt and black pepper

Method
Add olive oil, garlic, anchovies and chilli to a cold pan.
Add olives and crushed capers.
Turn heat to medium and allow everything to slowly begin sizzling for about 3 to 4 minutes.
Add the cherry tomatoes and gently crush them.
Add the white wine and cover with a lid.
Simmer approximately 20 minutes so the flavours blend together.
Cook spaghetti in salted water until just before al dente.
Transfer pasta into the sauce and finish cooking inside the pan.
Add parsley and a final drizzle of olive oil.
Mix thoroughly and serve immediately.

00:00 Ingredients overview
01:26 What does “puttanesca” mean
02:18 From Latin putta
03:44 Language changes in English too
04:36 Back to cooking and preparation begins
07:18 The seaside example explained
08:59 How puttanata becomes puttanesca
10:08 Southern Italy and cooking on the spur of the moment
11:19 Tomatoes, wine and simmering the sauce
12:52 Cooking the pasta in the sauce
13:36 Language humour and cultural differences
14:15 Finishing with olive oil and parsley
14:53 Tasting and final thoughts

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