May 15, 2013

Pasta Puttanesca


Pasta Puttanesca, or Pasta alla Puttanesca, literally means "whore's-style pasta." You may think that ladies of the night would whip this up to lure customers to them, but that isn't true.

Now if that doesn't make you want to chow down, I don't know what will. Well, maybe the following description will help. Puttanesca is a tangy, slightly salty sauce that gets its flavor and aroma from the combination of capers, olives, and anchovies.

It's simple and takes only about as long as it does to cook the pasta. You can easily omit the anchovies, but they add such a great depth of flavor. Enjoy!

Pasta Puttanesca

Yield: 4 servings
  • 16 ounces pasta
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/4 cup strong-tasting olives, chopped
  • 3 tablespoons capers
  • 1 tin anchovy fillets
  • 14 ounce can diced tomatoes, drained
  • 32 ounce can crushed tomatoes
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • black pepper, to taste
  • parmesan, shredded (optional)
Cooking Directions
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain.
  2. While the pasta is cooking, heat oil in a skillet over medium heat. Cook garlic, anchovies, and red pepper until anchovies dissolve, about 3 minutes. Stir in capers, olives, parsley, oregano. Saute 1 minute, stirring occasionally.
  3. Add tomatoes and simmer 7-10 minutes, stirring occasionally until desired thickness.
  4. Toss pasta with sauce, and serve. Top with optional parmesan cheese.

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