Puttanesca is an Italian tomato sauce made with anchovies, capers and olives, that was created in the mid 20th century. Not many can agree on its origin, but my favorite theory is that it was created in the 50's by a famous chef in Napoli. While closing late one evening with not much left in his fridge, he was sarcastically told by his guests to "facci una puttanata qualsiasi" translating to "make any kind of garbage." The only ingredients left in the fridge were what is now in the puttanesca sauce we know today. I love the tanginess of this sauce, which pairs beautifully with the black cod fillet and pappardelle noodles.
Anchovy in oil
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.