Whore’s Pasta

Pasta alla Puttanesca

I don’t know much about the origin of this dish. The strange name may refer to the strong flavor given by the combination of the dominant ingredients: olives, capers, and anchovies. We make this recipe when we are in a hurry. It is fast and easy to prepare—definitely a daily dish but, at the same time, tasty and healthy. It's a recipe from my book Perfectly Pasta.

 

Preparation time: 5 minutes

Cooking time: about 50–60 minutes

Class: economy, healthy

Serves 4–5

Ingredients:

6 tablespoons extra virgin olive oil
3 large garlic cloves, peeled and chopped
5 anchovy fillets, rinsed
8–9 black olives
3 tablespoons capers, well rinsed
2 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each, mashed with a fork
Water, about 11 cups (2¾ liters)
Salt, about 1 teaspoon + 1½ tablespoons
3 tablespoons fresh minced parsley
1 pound (450 grams) spaghetti pasta

Method:

1.        Heat the oil in a large pan. Add the garlic and sauté gently. Add the anchovy fillets and cook until they begin to disintegrate. Add the olives and capers, cover, and let cook 5–6 minutes.
2.        Add the tomatoes, 1 cup (250 ml) water, 1 teaspoon salt, and the parsley. Let cook on low heat until the sauce thickens a little, about 30–40 minutes. At this point, taste the sauce and add more salt if needed.
3.        When the sauce is done, bring 10 cups (2½ liters) water to a boil in a large pot. Add 1½ tablespoons salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the sauce. Mix well and let cook together 1–2 minutes. Serve immediately.
Notes:
·         You can use linguine or penne in place of the spaghetti.