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Pasta Puttanesca

There are as many interesting stories surrounding the history of this dish as there are ingredients in it! Pasta Puttanesca originated in Naples, and is translated as "whore's or harlot's pasta." One explanation for the name is that the sauce has a spicy, hot flavor and smell.

Another explanation is that supposedly this pasta was made back in the day in "massage parlors" and brothels, because it was a cheap meal that could be made quickly to keep men happy while they waited their turn. Other stories also say the harlots would place a freshly cooked batch of this dish on their window sills to attract new customers...

And yet another version of the story says that it bears the reference to the "ladies of the night" because they would make this dish for themselves after a hard day/night at work as it was quick, easy and delicious and utilized many ingredients they had readily available in the fridge or pantry.

It's traditionally made with extra-virgin olive oil, garlic, tomatoes peperonicino (crushed red pepper flakes), anchovies, capers and black olives. This is absolutely one of my favorite meals, because it is delicious and very easy to make.

Ingredients:

1/2 lb. pasta
1/4 cup olive oil
1 tin anchovy, drained, or 1 tin tuna, drained
2 cloves garlic, chopped
3 tomato, chopped
1/2 tsp chili flakes
2 tbs capers
1 handful black olives or 1 handful green olives, or mixed

Directions:

HARLOTT'S Pasta (Pasta Puttanesca)

Put the pasta on to cook.
Heat the oil in a saucepan over medium-high heat and add the fish and garlic.
Stir until the fish has fallen apart. Add the tomatoes, chili flakes, capers and olives, reduce the heat to medium and cook for 5-6 minutes, until the tomatoes start to collapse.
Season and serve over the cooked pasta.

Yields 4 Servings

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