Campania · tomato · medium
Best pasta for puttanesca
Tomato, olives, capers, anchovy, chili. Salty and chunky. A strand or a tube that stands up to it.
- Region
- Campania
- Base
- Tomato
- Texture
- Medium
- Shapes that hold it
- 2
- Classic plates
- 2
What it asks of a shape
Puttanesca is a medium tomato-based sauce. It wants a long strand, so the sauce coats every turn of the fork, and a tube, so the sauce rides inside as well as outside. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
What it is
- Main ingredients
- Spaghetti, tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil
- Place of origin
- Naples, Campania
Spaghetti alla puttanesca is a pasta dish invented in the Italian city of Naples in the mid-20th century, typically made with tomatoes, olives, capers, anchovies, garlic, peperoncino, and extra virgin olive oil.
2 shapes that hold it
Vermicelli
Long strands · Campania
Treat Italian vermicelli as a slightly heavy spaghetti: clams, garlic and oil, tomato.
Spaghetti
Long strands · Campania
A strand has no cavity and no ridges, so a sauce must coat it.
Classic plates with puttanesca
Every dish in the shape profiles that names this sauce, with the shape it is made on.
- Spaghetti alla puttanescaSpaghetti
- Vermicelli alla puttanescaVermicelli
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Spaghetti alla puttanesca, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q1262980.