Italian cuisine is immensely popular, yet many home cooks miss out on authentic dishes like pasta alla puttanesca. In her 1988 cookbook "Sophia Loren's Recipes and Memories," the legendary actress and Oscar winner shares her personal take on this classic.
Pasta alla puttanesca originates from Naples. Its robust, tomato-based sauce features garlic, olives, capers, and anchovies, traditionally served with spaghetti. It's a perfect balance of briny, salty flavors and is remarkably quick to prepare.
Loren's version uses penne. The method is simple: boil pasta, then create a sauce by sautéing a paste of garlic and anchovies, adding tomatoes, olives, and capers to simmer. Toss with the pasta and garnish with parsley. It's a delicious, timeless recipe from an icon of Italian glamour.