Nothing rivals the taste of Italian tomatoes ripened under the Mediterranean sun and seasoned with fresh, locally grown aromatics. If our sauces have a velvety texture, comparable to a homemade sauce, it is partly because they are prepared in small batches and cooked over an open flame, the same technique traditionally used by Italian mammas, allowing the water to evaporate gradually.
The De Laurentiis family owns an artisanal business in the Abruzzo mountain region. For two generations, it has been drawing on traditional ingredients and know-how to offer products with an authentically Italian taste. The family grows organic tomatoes, saffron and other seasonings on its own plots of land, and turns them into sauces and condiments thanks to a veritable regiment of cooks who busily tend the ovens.
Roccascalegna, Abruzzo, Italy.
"Alla puttanesca" literally translates as "prostitute style"! The recipe's creator was not a prostitute, however: Sandro Petti, a restaurant owner from Ischia, Italy, who is said to have invented it in the 1950s by using whatever he had on hand (tomatoes, olives and capers). "Puttana" is also an Italian slang word referring to leftovers.
Tomato pulp and sieved datterino tomatoes 80% (Italy), extra virgin olive oil, green olives, onion, carrot, celery, raisins, sea salt, pine nuts, capers, garlic, aromatic herbs, basil, pepper, citric acid. May contain traces of milk.
Refrigerate after opening and use within 3 to 4 days. Contains no preservatives.