The reason that prompted the first imaginative cook to call this spicy dish Puttanesca is unknown. Some say that the name originated in the brothels of the Spanish Quarters (whore is puttana in Italian, hence "puttanesca").
The sauce is simple and made with black Gaeta olives, capers, garlic, chili pepper, oregano, tomatoes (with addition of tomato paste), olive oil and at the end, fresh parsley.
Puttanesca is a dish that calls for a wine with good aromas and, at the same time, characterized by a good softness: a white wine of medium structure, with an average alcohol content, in able to support without covering the delicacy of the pasta and the vegetables of the sauce.
A wine with a marked sapidity and an adequate structure and good softness, such as a Falanghina or a Pinot Grigio would do the job.