Spaghetti alla Puttanesca

By lkalemba

Spaghetti alla puttanesca, or "whore’s pasta", is said to have originally been a favorite dish of Italian prostitutes, who could prepare it quickly when they had only a few moments in the kitchen. Today it is found in trattorias throughout Italy, although it is particularly popular in Rome. When preparing this pasta, don’t skimp on the fresh parsley, for it adds great fresh flavor as well as brilliant color.

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 anchovy fillets, minced
• 3 plump garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 1-28-ounce can crushed tomatoes in puree
• 15 salt cured black olives or ripe olives, halved
• 2 Tbsp. capers, drained and rinsed
• 1 pound spaghetti
• 1/2- 1 cup flat leaf parsley, snipped with scissors

Preparation

Step 1

In an unheated skillet large enough to hold pasta later on, combine the oil, anchovies, garlic, crushed red peppers, and a pinch of salt, stirring to coat with oil. Cook over moderate heat until garlic turns golden, but not brown, about 2-3 minutes.

Add tomatoes, olives, and capers. Stir to blend. Simmer uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water to a boil. Add 3 Tbsp. salt and the spaghetti, stirring to prevent it from sticking. Cook until tender but firm to bite. Drain thoroughly.

Add the drained pasta to the skillet with the sauce. Toss, cover and let rest off heat 1-2 minutes to allow pasta to absorb the sauce. Add parsley and toss again. Serve. (Traditionally, cheese is not served with this dish.)