Talk:Pasta Puttanesca

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I merged "Spaghetti alla Puttanesca" into this page; quite redundant. Since neither were very active I decided to forgo a Vote for Merger. JD79 02:13, 5 January 2006 (UTC)

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[edit] Puttana

Puttana means "lady of the night" (i.e. a prostitute),

Why "lady of the night", why not simply say "prostitute"? It's not like it's an etymological derivation in Italian. bogdan 22:29, 22 March 2006 (UTC)

I guess so, but Lady of the night is a literal translation, or so I recall--XenoNeon (converse) 19:25, 22 May 2006 (UTC)

[edit] Moved from article

The following edit posted by user.201.243.73.174 was moved here from the article: As a postscript to this report let me add the following: I ordered "Pasta Puttanesca" once with my wife (thank God) in Naples and,at that time ignorant of its varied history and being very cooking oriented, noted that the sauce was very fresh, the tomatoes were hardly cooked, the olives were Kalamatas and there was a pungency I latter came to associate with anchovies. Subsequently I came across the recipe in an Italian recipe book that supplied an interesting prologue to the cooking instructions. This book claimed that Puttanesca, based on non-fatty ingredients such as olive oil, anchovies, capers, Kalamata olives and tomatoes was equally palatable cold (let's say, ambient temperature in Naples, a busy sea port) as hot, and therefore the Neapolitan workng girls could abandon their meal to service a customer and return to their lunch satisfied that it was satisfyingly palatable though no longer steaming hot. This allowed the working ladies to return to their meal. . . a little while later, without suffering the scourge of a coagulated grease on cold pasta. The Puttanesa I regularly and often make has no chilis, no butter (to harden, should it cool), uses a generous amount of the best olive oil I can find (in Venezuela at this writing) as much garlic as I feel like peeling, and requires no extra ingredients beyond a generous amount of olive oil, anchovies - at least 5 filets - tomatoes, canned or fresh, capers (I usually slosh in a bit of the brine) and a handfull of chopped parsley. Cook it as long as you want especially if you're using canned tomatoes. Since the base of the sauce is olive oil, garlic and the pungently fishy anchovy I do not serve Parmesan cheese. In my small circle of friends this dish is in high demand.

[edit] "In Media" section removal

Please check WP:Trivia page before adding that sort of crap about "Trivia", "In media" etc. stuff. --Attilios 14:59, 9 November 2007 (UTC)

I disagree with your unilateral removal of the "in media" section. The WP:Trivia page you cite _specifically_ states that such sections should not be deleted but rather categorized more appropriately. You have rendered this article less useful than before.69.242.85.126 (talk) 23:41, 23 March 2008 (UTC)

[edit] Yet another theory...

I heard the theory of Puttanesca this way: A lot of johns try to kiss the whores, so in order to dissuade them, the whores would eat pungent, smelly ingredients to ward off the gentleman customer. Consequently, any dish with a lot of pepper, garlic, anchovies, and olives can be called puttanesca.72.78.11.48 14:08, 4 December 2007 (UTC)