This dish is “colorful” for both its name and its appearance! Its name means “prostitute-style” and it may come from some girl in the past who offered it to her customers or it may refer to the sensual color/hot taste of its sauce…In any case the typical Mediterranean ingredients make a very flavored dish which is also easy to prepare.




400 gr. pennette pasta

400 gr. canned tomatoes

5 tbsp. extra-virgin olive oil

100 gr. pitted black olives

1 tbsp. salted capers

6 fillets of anchovies preserved in oil

Fresh peperoncino

1-2 minced garlic cloves

2 tbsp. minced parsley



Brown the garlic with the olive oil in a capacious pan. Rinse the anchovies and the capers; chop the anchovies and the olives. Add first the anchovies and peperoncino to the garlic and then the olives. After a couple of minutes pour the tomatoes in and half of the parsley and cook for about 10-15 minutes. In the meanwhile cook the pennette in abundant salted water. When the pasta is done toss it in the sauce pan and stir well to combine flavors. Add the remaining parsley. Your pennette alla puttanesca are ready to be served!