Puttanesca is a bold, briny Italian pasta sauce from Naples made by simmering olive oil, garlic, anchovies, olives, capers, and tomatoes, often with chili flakes for heat. The anchovies contribute a savory, umami base, while the olives and capers add pungent, salty notes; it comes together quickly, making it a fast weeknight sauce. It is traditionally tossed with long, thin pasta such as spaghetti or linguine, though it can also top grilled fish, chicken, or vegetables. The name translates roughly to “in the style of the prostitutes,” but its exact origin is disputed; some accounts trace it to mid-20th-century Naples, though the story is folklore rather than documented history. Regional versions vary, sometimes omitting capers or adding sun-dried tomatoes.