Pasta alla Puttanesca Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c plus 1 Tbsp extra virgin olive oil
6 anchovy fillets, chopped
½ tsp finely chopped garlic
3 c canned whole peeled tomatoes (keep the juice), coarsely chopped
2 tsp fresh chopped oregano or ½ tsp dried
2 Tbsp capers
8 to 10 black olives, pitted and julienned
Cooked spaghetti or other pasta
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Directions: |
Directions:Put all but 1 tbsp of the olive oil and the anchovies in a large skillet over low heat, stirring until the anchovies dissolve. Add garlic and cook for about 15 seconds. Raise heat to medium high and add tomatoes and juice,and a pinch of salt. When sauce comes to a boil, turn heat down and simmer until until tomatoes reduce and separate from the oil. Remove from heat and set aside.
Bring 4 qts water to boil, add 1 T salt and pasta. When pasta is halfway done, return the skillet with the sauce to medium heat, adding oregano, capers and olives. When pasta is al dente, drain and toss with the sauce in skillet over low heat, adding remaining tbsp of olive oil. Serve at once with fresh Parmesan cheese.
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Personal
Notes: |
Personal
Notes: Bruce Bishop, Sr.: “Our 95 year old condo neighbor gave us this recipe. While it has an absolutely wonderful taste, it has a rather unsavory story of its origin: Apparently, in the late 1800s in Italy the 'ladies of the evening', in order to attract customers, would cook up this delicious-smelling dish and place it on their window sills where it lured the workers into the bordellos, where their appetites were well-supplied with food and other pleasures. No, our friend was not one of those ladies."
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