Puttanesca sauce is a southern Italian culinary staple associated with the city of Naples in Campania. The name itself carries a touch of intrigue as the word “puttanesca” is believed to have originated from the Italian word “puttana,” meaning prostitute. However, the sauce’s true etymology remains shrouded in culinary folklore.
Several legends surround the naming of puttanesca sauce. One popular story suggests that the sauce’s alluring aroma would waft through the streets of Naples, enticing men to the local brothels. The quick preparation time and bold flavors were said to have been favored by ladies of the night between clients; hence the name puttanesca was attached to the sauce.
Today, the sauce’s tangy, robust, and briny profile is a testament to the artistry of Italian cuisine and will transport you to the vibrant streets of southern Italy. This spicy sauce can be enjoyed over pasta, like the traditional spaghetti alla puttanesca, or paired with fish dishes, especially full-flavored salmon or swordfish.
The recipe below draws inspiration from a Sicilian dish called Pesce Spada, which I recently enjoyed at Maialino restaurant in NYC. This dish features a medley of tomatoes, olives, and capers atop succulent swordfish.
Recipe: Swordfish Puttanesca
Serves 4
Ingredients
4 swordfish steaks (about 6 ounces each)
2 tablespoons olive oil
6 cloves garlic, minced
6 anchovy fillets, minced
1 can (28 ounces) whole-peeled DOP San Marzano tomatoes
1/3 cup golden raisins (not traditionally used in puttanesca, the raisins add a nice touch of sweetness that balances the chili flakes’ spiciness.)
1/2 cup Kalamata olives, pitted and chopped
3 tablespoons capers,
This Article was originally published on The Wine Chef
