A Pasta with a Shady Past

Now there are many myths about the birth of pasta puttanesca and its strange name, but no one knows for sure. Supposedly the recipe dates date to at least the 19^th century, but some claim its current name “Puttanesca” made its appearance after WW II.  One interesting story is that the owner of a brothel in Naples used to make this quick dish to refresh his guests.  You see “puttana” in fact means whore in popular Italian slang. Now, that’s the Naples story! Another version is that an architect from Ischia, who like to cook, make this dish with the few ingredients he had on hand. The legend is that he said “I will definitely make a puttanate” which means something done badly, in a hurry, or a mess.

This is a flavorful, quick and easy dish to prepare. Anchovies add a depth of flavor and melt into the sauce. You can use less anchovies or none, since I’m not fond of those tiny fish I use less. White anchovies are milder, little more expensive, but tasty. You really don’t taste the anchovies as they melt into the sauce and become a tasty back ground. They can be found in Italian markets on Federal Hill in Rhode Island. I’m sure there are other Italian markets around the country that have them also. The original recipe called for salted capers; however, I find capers in vinegar easier to use as just as good.

Pasta Puttanesca

This recipe serves 4.

Ingredients:

1pound of spaghetti, linguine, or any other pasta. (I used Fusilli Calabrese)

1-15 oz can whole, peeled tomatoes (if you use fresh plum, cherry, or grape tomatoes, first peel them)

4 tablespoons of extra virgin olive oil

1 to 2 cloves of garlic, minced.

5 fillets of anchovies in oil (or less)

1/4 cup large pitted black or ‘kalamata’; olives, chopped, save a few olives for the final presentation.

3 tablespoons capers, drained

3 tablespoons chopped fresh parsley.

1 red chili pepper, fresh or dried, or dried crushed red pepper flakes to taste.

Directions:

In large pot, bring water to boil for pasta, once the water is boiling add salt to the water, bring back to a boil and add pasta, cook under the recommended time about 3 minutes as you will finish cooking the pasta in the sauce.

In a large frying pan put olive oil, capers, minced garlic, chopped olives, anchovy fillets and whole chili pepper. Cook over medium heat, stirring until the anchovies have completely dissolved. This takes about 4 to 5 minutes.