Spaghetti Alla Puttanesca
So the story is there was a brothel, and everybody was hungry after working and getting tired. It’s a pick-up for a brothel, so they made pasta with whatever they had in the cabinet, and I guess in this brothel all they had were tomatoes and olives and some spices. Puttanesca means “of the whore,” and this is the legend I was told about how this dish came to be. It works, it’s absolutely fabulous, and it’s definitely a pick-up after working hard.
Prep Time: 20 min / Cook Time: 20 min / Serves:4
Bring a large pot of water to a boil.
Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.