This classic Neapolitan recipe is ideal with spaghetti and is a recent invention attributed to a certain Sandro Petti who was a co-owner of a famous Ischian restaurant. In the 1950’s he invented this recipe which has become famous worldwide.
Serve with spaghetti for Spaghetti alla puttanesca. Simply empty the contents in a pan and simmer for a few minutes, stirring occasionally.
Ingredients: Tomato Passata, Black olives, Extra Virgin Olive Oil, Celery, Onion, Carrots, Aubergine, Capers, Salt
Nutritional Value Per 100g: Fat 3.8g of which Saturated Fat 0.5g, Carbohydrates 4.9g of which Sugar 3.8g, Fibre 1.3g, Protein 1.6g, Salt 0.7g