Puttanesca Sauce Origin

The first ragù as a sauce ragù per i maccheroni was prepared and recorded by Alberto Alvisi the cook to the Cardinal of Imola at the time maccheroni was a general term for pasta both dried and fresh. The first documented recipe for a meat sauce in which the cooked meat was an integral part of the sauce served with pasta dates from the end of the 18th century. That place is Italy and the.

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Puttanesca sauce origin. Spaghetti alla puttanesca pronounced spaˈɡetti alla puttaˈneska. In Italian is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes olive oil olives anchovies chili peppers capers and garlicwith vermicelli or spaghetti pasta.