Puttanesca sauce has often been suggested as a pasta prepared by prostitutes, although there is little truth to this particular legend.

Below are two adaptations of recipes introduced by Serwer and Calingaert, the wives of two American diplomats who collected recipes while in Rome. Puttanesca has had numerous names throughout the last century, and likely other, similar iterations existed as Siracusa or Marinara.

The myth of prostitutes lingers, and maybe why Puttanesca has become the preferred term. The first version is cooked only with the heat of the pasta, while the second version is cooked quickly and has a higher acidity. Both versions suggest 1lb of spaghetti.

Adapted from Pasta and Rice Italian Style

Version 1

Ingredients

1 cup tomato sauce
4 ripe tomatoes
5 tablespoons olive oil
1 clove garlic
1 tablespoon capers
2 tablespoons black olives
4 anchovy fillets
1 red chili pepper
2 tablespoons basil leaves
1 lb sage

Instructions

Combine ingredients.
Toss with hot pasta.

Version 2

Ingredients

6 tablespoons olive oil
1 small onion
1 clove garlic
4 anchovy fillets
2 tablespoons capers
3 tablespoons black olives
3 ounces chunk light tuna
2 tablespoons giardiniera pickles
2 tablespoons parsley
1 lb spaghetti
1 tablespoon lemon juice

Instructions

Heat oil
Saute onions.
Add garlic, anchovies.
Mash gently
Add capers, olives, tuna, pickles, and parsley
Add ½ cup pasta water
Toss with pasta
Add lemon juice.