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''Spaghetti alla puttanesca'' (; literally "spaghetti in the garbage style" or "spaghetti in the whore's style" in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic. ==Origin== Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s ''Ferito a Morte'' (''Mortal Wound''), a 1961 Italian novel which mentions "''spaghetti alla puttanesca come li fanno a Siracusa'' (spaghetti alla puttanesca as they make it in Syracuse)".〔The dictionary entry is cited in Jeremy Parzen, (‘The origins of Sugo alla puttanesca?’ ), ''Do Bianchi'', 13 January 2008, an article which supplied a number of the sources used here.〕 The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers.〔(‘Sughi d’Italia: 1000 anni di pasta, 1000 anni di condimenti’ ), Unione Industriali Pastai Italiani〕 The 1971 edition of the ''Cucchiaio d’argento'' (''The Silver Spoon''), one of Italy's most prominent cookbooks, has no recipe with this name, but two which are similar: The Neapolitan ''spaghetti alla partenopea'', is made with anchovies and generous quantities of oregano; while ''spaghetti alla siciliana'' is distinguished by the addition of green peppers.〔''Il nuovissimo cucchiaio d’argento'', ed. by Antonia Monti Tedeschi, 6th edn (Editoriale Domus, 1971), pp. 220–221〕 In a 2005 article from ''Il Golfo''—a daily newspaper serving the Italian islands of Ischia and Procida—Annarita Cuomo asserted that ''sugo alla puttanesca'' was invented in the 1950s by Sandro Petti, co-owner of ''Rancio Fellone'', a famous Ischian restaurant and nightspot.〔Annarita Cuomo (17 February 2005). (‘Il sugo “alla puttanesca” nacque per caso ad Ischia, dall'estro culinario di Sandro Petti’ ). ''Il Golfo''. Archived from the (original ) on 13 August 2014〕 According to Cuomo, Petti's moment of inspiration came when—near closing one evening—Petti found a group of customers sitting at one of his tables. He was low on ingredients and so told them he didn't have enough to make them a meal. They complained that it was late and they were hungry. "''Facci una puttanata qualsiasi''," or "Make any kind of garbage," they insisted. Petti had nothing more than four tomatoes, two olives and some capers—the basic ingredients for the ''sugo'', “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as ''spaghetti alla puttanesca''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Spaghetti alla puttanesca」の詳細全文を読む スポンサード リンク
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