Until Rafael La Capria wrote The Deathly Hallows of Naples in 1961, in which he mentioned what “spaghetti alla puttanesca” looked like in Syracuse, nothing could be read about this sauce. According to the Italian Association of Professional Pasta Makers, the dish became popular in the 1960s in Naples and Lazio. Believed to believe its origins, Anarita Como writes in 2005 in Il Golfo daily that sugo alla puttanesca was invented by Sandro Petti, co-owner of popular Ischia restaurant Rangio Fellone, in the 1950s on the island of Ischia off Naples. There is a good story behind every good meal, and Betty told the Botanis family, “I was already closing the restaurant for the evening when the hungry guests arrived. I told them I was almost out of everything. But they insisted: “Facci una puttanata qualsiasi” (Throw anything together.) From a few tomatoes, olives, and capers, I prepared a dish for them that they were so happy that Betty put it on the menu like spaghetti alla puttanesca. The main advantage of the dish is that it can be quickly thrown together, which, apart from various tidbits, is actually the only connection with lightness.