Pasta Puttanesca

author: sarahjane

created: 2004-07-19 15:38:21



(from The Silver Palate)


"It is not known whether the Italian ladies of the night (the puttane) who gave their name to this racy pasta sauce did so because they were short of time or cash or both. In any case, puttanesca is both quick and cheap, and we hope it offends no one’s memory to say so" 1 lb spaghetti 2 35 oz cans tomatoes 1/4 cup olive oil 1 tsp oregano 1/8 tsp dried red pepper flakes 1/2 cup black olives 1/4 cup drained capers 4 garlic cloves, minced 8 anchovy fillets, coarsely chopped 1/2 cup Italian parsley, chopped 2 TBSP salt Boil water. Add salt and pasta. Cook until al dente. Drain. While pasta is cooking, combine tomatoes and olive oil in skillet and bring to boil. Add remaining ingredients one at a time, stirring frequently Reduce heat slightly and continue to cook until sauce has thickened to your liking. Serve immediately over hot pasta.