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In Italian, a puttana is a "lady of the night." It is said that it's quick preparation made it popular as a fast snack between clients. Today it is found throughout Italy, although it is particularly popular in Rome.

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Spaghetti alla Puttanesca

3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, cored, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed or diced tomatoes
1 (2-ounce) can anchovies, drained and chopped
16 green or black olives, sliced
1 tablespoon capers, rinsed and drained
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil
1/4 teaspoon dried red pepper flakes
Fresh ground pepper and salt to taste
1 (16-ounce) package spaghetti pasta

In a large frying pan over medium-high heat, heat the olive oil until hot. Add the onion and green pepper; sauté for 3 to 5 minutes or until soft. Add garlic and sauté another 30 seconds. Add the tomatoes and anchovies; simmer an additional 10 minutes. Stir in olives, capers, basil, red pepper flakes, pepper, and salt; simmer for an additional 20 minutes.

While the sauce is cooking, prepare the pasta according to package directions; drain and return to pan to keep warm. Pour the sauce over it, tossing to coat. Transfer onto individual serving bowls.

Makes 4 to 6 servings.