The term putanesca is a word with Italian roots used in that country, Italy, to designate the women who used to earn a living by selling their bodies; But nowadays the word is used to name a sauce or substance that serves as a dressing for certain foods in Italian cuisine and that has been around the world; the putanesca sauce or in Italian “sugo alla puttanesca”, whose Spanish equivalent is “sauce a la putería” is a dressing that is used to accompany pasta or typical dishes from the Italian territory.
The origin of the putanesque sauce dates back to the Middle Ages thanks to the activity carried out by women of that time, which was based on prostituting themselves in the streets on winter nights and hence its name, since they had to walk through the blocks of the cities every night at very low temperatures so they devised preparing noodles accompanied with a sauce that was rich in calories.
However, there are other versions about the origins of the name of this sauce, such as its creation is attributed to when the sailors arrived at the port of Naples after fishing for anchovies and meanwhile they emptied the wineries, they approached the meeting houses of the city to require the services of prostitutes and they paid these women with this fish, then in the end the prostitutes were in charge of preparing a dish with this food and it was tasted by all, an event that made it famous since since then it has not They only sold his body but this dish. While another exegesis on the salsa putanesca alludes to the same prostitution activity where those who practiced it habitually woke up a bit late in the morning and when they went to the market there were only few things left to prepare the dressing and this is how this particular recipe was born.
As for the preparation of the sauce, it is simple and can be prepared quickly since you need a pan where you pour a given amount of olive oil, which is allowed to heat a little, then chopped garlic, onion, black olives are added. boneless, anchovies, chopped or grated carrot, tomato puree, wine and finally a little parsley and pepper; everything is mixed until the sauce takes a homogeneous texture and is ready to serve.
