Why puttanesca sauce is called like that – you have probably asked yourself. With this recipe, we will explain you why.
In this box you will find:
- 750 ml Platone Bellone grapes organic white wine
- 500 g spaghettoni di Gragnano
- 230 g organic datterino grape tomatoes
- 310 g organic tomato puree
- 200g Gaeta black olives
- 50 g capers
- 200 g organic Albacore tuna
- 100ml organic extra virgin olive oil
- 120 g Sicily hand-picked oregano whole salt flower
Servings for: 2-5 people.
Our food story
The term puttanesca roots in the extreme vitality of everyday life in Italy. Puttanesca derives from puttana which means whore in Italian. In fact, puttanesca recipe was very common in the brothels of Naples and Rome as it is a very easy to cook and tasty recipe.
Maybe puttanesca is also coming from the colourful expressions of spoken Italian – tasting the precious tomatoes, capers and olives of this selection makes you understand why Italians talk with their hands and Scandinavians don’t.
Ingredients per person
- 100 g Gragnano spaghetti pasta
- 50 g organic datterino grape tomatoes
- 100g organic tomato pure
- 15 g Gaeta black olives (10 olives)
- 4 g capers (5 capers)
- 5 organic tuna pieces
- 1 tablespoon organic extra-virgin olive oil
- Heat up organic extra virgin olive oil and add garlic cloves and chopped onion as you like.
- As they gild, add five capers per person and quickly brown them.
- After one minute, add olives as you like and add in equal terms organic tomato puree and grape tomatoes (50g per person).
- After three minutes, add albacore tuna and melt it for two minutes.
- While preparing the sauce, cook pasta (100g per person) in boiling water. Make sure it is cooked ‘al dente’.
- Mix pasta with the sauce in a bowl and serve it in a dish.