The sugo (sauce) alla puttanesca is said to have been invented by Sandro Petti in the 1950s. The co-owner of the Rancio Fellone, a famous restaurant and nightclub in Ischia. According to Cuomo, Petti had his moment of inspiration when he saw a group of customers sitting at one of his tables at closing time one evening. He had few ingredients left, so he told them he no longer had enough to prepare them a meal. They whined that it was late and that they were hungry. “Facci una puttanata qualsiasi,” or, “Make us any whorehouse,” they urged. Petti found nothing more than four tomatoes, two olives and a few capers – the basic ingredients for the sauce. Petti later put this dish on his menu under the name spaghetti alla puttanesca.

Volume: 480 ml

Ingredients:

Tomato puree and cherry tomato puree 80% (Italy), extra virgin olive oil, green olives 4%, celery, carrots, onions , raisins, pine nuts, sea salt, capers 0.4%, garlic, aromatic herbs, basil, pepper, acidifier: citric acid.