The hot and spicy dish Spaghetti Alla Puttanesca is named after what group of workers in Naples?
Spaghetti alla puttanesca Spaghetti alla puttanesca Spaghetti alla puttanesca (; literally "spaghetti in the style of a whore" in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s "Ferito a Morte" ("Mortal Wound"), a 1961 Italian novel which mentions ""spaghetti alla puttanesca come li fanno a Siracusa" (spaghetti alla puttanesca as they make it in Syracuse)". The
Spaghetti alla puttanesca basic ingredients for the "sugo", “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as "spaghetti alla puttanesca". The sauce alone is called "sugo alla puttanesca" in Italian. Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio,spices are sometimes added. In most cases, however, the "soger" is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it is also paired with