Cake and Bread

Pasta Alla`s origin is Italia. Pasta Alla Puttanesca known also as Pasta Puttanesca.  This dish of Italian Pasta made with Sugo Alla puttanesca. The sauce is not part of traditional Italian cuisine.

Recipe
The ingredients for sugo alla puttanesca tend to be very easy to find, and are typically Mediterranean. To extra-virgin olive oil in a frying pan is added finely chopped cloves of garlic, (sometimes with onion), peperoncino (dried hot peppers) and anchovy fillets. When the anchovy fillets have ‘dissolved’, tomatoes (whole, chopped or as passata) are added and when the sauce comes to the boil chopped capers (best in salt; if in vinegar rinse under running water first) and stoned black olives are added. The sauce is reduced over heat and as a final touch, chopped parsley and fresh basil leaves are occasionally included.

Recipes may differ according to preferences; sugo alla puttanesca is a little salty (from salted anchovies and olives), spicy (from hot red peppers) and quite fragrant (with large amounts of garlic). Traditionally, the sauce is served with spaghetti (spaghetti alla puttanesca), although it may also be used with other dry pasta types like bucatini, linguine and vermicelli. The sauce is mixed with cooked pasta and minced parsley is sprinkled over the dish on the plate.

From Wiki