Bagoong Pasta Puttanesca. This is a Lenten pasta dish which is one of our house favorites. The sauce is made from Bagoong, shrimp fry paste and lots of fresh tomatoes, garlic, onions, mushrooms, olives and capers, Originally, Puttanesca came from Southern Italy, and took its roots from Italian ladies of the night (from Puttana or harlot), where male patrons would reek of this quaint, and distinct tangy smell, leaving some clues of such indiscretion. However, notwithstanding its sordid origins, eating Spaghetti alla Puttanesca on a Lenten week may seem to be some kind of penance, and, for us, a way to observe fasting and abstinence.