Spaghetti alla puttanesca

Puttanesca is a storecupboard sauce built from things that keep: tinned tomatoes, anchovy, capers, black olives, garlic, chilli and dried oregano. Naples and Ischia both claim it, and the most commonly cited origin is a restaurant on Ischia in the 1950s, where the owner Sandro Petti is said to have thrown together whatever was left for late guests. The name appears in print from the early 1960s, which fits that timeline better than the folk etymology involving prostitutes that gets repeated in English-language sources. Neapolitan versions tend to be drier and more olive-forward; Roman ones lean harder on anchovy.