Pasta alla Puttanesca | Lady of the Night Pasta

The literal translation of this pasta is “the lady of the night.” There are many stories, but one of the most popular says that during World War II, some women had to resort to becoming ladies of the night. It is said that this was a quick and filling pasta the “ladies” would prepare when they had a free moment to eat. Still to this day, Pasta Puttanesca can be found in most trattorias all over Italy. This pasta goes amazingly well with a glass of Poggio Grande Scorbutico.

Receipt Date: August 12, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 28-ounce can of Imported Italian Tomatoes, crushed

4 Anchovy Filets, minced

3 Garlic Gloves, minced

20 Oil Cured Black Olives, pitted and halved

3 tablespoons Capers

1/4 cup EVOO

1 cup Italian Parsley, chopped

A Splash of White Wine

Sea Salt and Pepper to taste

1 pound Pasta, cooked al dente


Bring a large pot of water to a boil and add a pinch of sea salt and the pasta. Cook until al dente.
In a large saute pan, heat the EVOO over medium-high heat.
Add the garlic, anchovies, and a pinch of sea salt, cook for 2 minutes.
Add the tomatoes, olives, and capers and a splash of white wine.
Simmer for about 15 minutes, or until the sauce has thickened.
Add the drained pasta directly into the saute pan and toss.
Serve with a sprinkle of parsley and grated Parmesan or Pecorino. I like to add some red chili flakes to give a bit of heat to each bite.

Amy’s Favorite Pairing

Poggio Grande-SCORBUTICO D.O.C

$35.00 750 ml

Additional Pairings

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