Puttanesca

La Puttanesca with black olives, tomatoes, and chili

La Puttanesca by Greenomic is an Italian pasta seasoning blend featuring black olives, dried tomatoes, garlic, parsley, chili, and Sicilian sea salt. Housed in nostalgic packaging with a wooden spatula – the quick way to season classic Southern Italian Spaghetti alla Puttanesca.

La Puttanesca is an Italian pasta seasoning blend made from parsley, garlic, chili, black olives, dried tomatoes, and Sicilian sea salt, curated by Greenomic Delikatessen. The nostalgically packaged bag comes with a wooden spatula as a decorative touch, making the spice blend a wonderful gift idea from Southern Italian cuisine.

Spicy, olive-forward, and distinctly Southern Italian

Upon opening the bag, the robust aroma of black olives, dried tomatoes, and garlic rises immediately, complemented by the fresh notes of parsley and a warming hint of chili. A coarse, dry blend featuring visible pieces of olives, tomatoes, and herbs.

In terms of flavor, the blend is bold and savory, featuring the typical Southern Italian family of aromas: olive, tomato, and chili. Unlike a simple tomato seasoning, this blend centers on the powerful notes of black olives, resulting in a characterful, slightly salty flavor. Spicy, olive-forward, and robustly Southern.

The foundation consists of six clearly identifiable ingredients: parsley, garlic, chili, dried black olives, dried tomatoes, and sea salt from Sicily. No carriers, no artificial flavorings – an honest Italian seasoning blend based on the traditional recipes of Southern Italian trattoria cuisine.

For spaghetti, in tomato sauces, and as a dip

The blend is the quick seasoning solution for classic Spaghetti alla Puttanesca, a traditional pasta dish from Southern Italy. Briefly rehydrate one tablespoon of the mixture with a little warm water, then stir it into 4 to 6 tablespoons of Black Olive Oil or an Olive Oil with Garlic – and your seasoning base for a serving of pasta is ready.

This blend is perfect for spaghetti, linguine, or a robust durum wheat pasta like the Penne Rigate from Guerrieri. After draining the pasta, add the seasoned oil to the pan, toss in a handful of cherry tomatoes and a few capers, sauté briefly, and let the hot pasta slide in. Serve with a little Parmesan and fresh parsley.

Beyond pasta, the blend is versatile. Use it to season warm tomato sauce, as a topping for grilled eggplant, or as a marinade for grilled chicken to add a Southern Italian accent. It also works well as a dip base: mix one tablespoon with crème fraîche, cream cheese, feta, or Greek yogurt, let it sit for a moment – and you have a robust bread dip for breadsticks or raw vegetables. The spice blend also shows its versatile side in olive tapenade or sprinkled over pizza after baking.

Greenomic Delikatessen from Luxembourg

Behind Greenomic is Themistoklis Vlachos, who travels from Luxembourg to visit small family farms across Southern and Mediterranean Europe, bringing their recipes into jars and carafes. The name reflects the philosophy: "green" for quality and traceable origin, "nomic" for gastronomy and the joy of good food. The La Puttanesca seasoning blend is sourced from Southern Italy and bottled without flavor enhancers or preservatives.

The nostalgically designed packaging with its subtle Greenomic look and the included wooden spatula is as much a part of the concept as the contents themselves. The Greenomic seasoning family includes five pasta blends, with La Puttanesca being the most olive-forward and robust, offering a quick path to Southern Italian trattoria cuisine.

You can find more Italian and Mediterranean specialties from the Greenomic range in the Greenomic product world, featuring pestos, olive oils, and balsamics.

Supplemented with fresh cherry tomatoes and capers

Briefly rehydrate a generous tablespoon of La Puttanesca with 1 tablespoon of warm water, then stir into 4 to 6 tablespoons of olive oil. The blend works well as a seasoning base for one serving of pasta, supplemented by fresh cherry tomatoes and capers. As a dip, it works well with crème fraîche, cream cheese, or feta. Stored in a dry, dark place in the cupboard, the aroma is preserved the longest.