Barbara Adams: Pasta Puttanesca, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Pasta Puttanesca
Recipe

Literally translated as “Harlot’s Sauce,” puttanesca is a zesty Italian mixture of tomatoes, capers, olives, and anchovies. I’ve found several explanations of the name, including one that claims Sicilian prostitutes lured customers in for business with the dish’s enticing aroma. Other experts point out that, like the ladies of the night for whom it is named, pasta puttanesca is spicy, fast, and easy!

Ingredients

Serves 4

4	tablespoons	olive oil
1	medium	onion, minced fine
1	tablespoon	crushed garlic
1	28.5-ounce can	chunky tomatoes*
1/2	cup	red wine**
6		anchovy fillets
1	teaspoon	dried basil
1	teaspoon	dried oregano
1 1/2	cups	sliced black olives
2	tablespoon	capers
1/2	teaspoon	red chili flakes
3/4	teaspoon	salt
1/4	teaspoon	freshly ground black pepper
2	cups	Parmesan-Reggiano cheese, grated fine
4	teaspoons	chopped Italian parsley
1	pound	pasta shells, cooked

*Use canned tomatoes from Modena, Italy or Pomi brand tomatoes found in fine grocery stores—Their flavor is superb!

**Always use drinking quality wine, not cooking wine.

Directions

1. Set a large skillet over medium-high heat, pour in the olive oil in, and bring it to just below smoking.

2. Add the onions, stir, lower the heat to medium, and cook until softened, about three or four minutes.

3. Add the garlic and cook briefly. Do not let the garlic burn.

4. Pour in the tomatoes and wine and stir well.

5. Add the anchovy filets, basil, and oregano. Lower the heat to medium-low, partially cover the skillet with a lid, and let the sauce simmer for 20 minutes.

6. Stir in the olives, capers, chili flakes, salt, pepper, one and one-half cups of the cheese, and three teaspoons of the parsley. Turn off the heat.

7. Place the cooked pasta on a platter or plate, ladle on the sauce, and sprinkle the remaining cheese and chopped parsley over the top.

Preparation time: 30 minutes.

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