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, this pasta dish is found throughout Italy, although it is particularly popular in Rome.
Photo from the Food Network.
Check out Linda's
Pasta Hints and Tips
and
Pasta, Rice, and Main Dish Recipes.
Spaghetti alla Puttanesca
Recipe Type:
Pasta,
Anchovies,
Tomatoes
Cuisine: Italian
Yields: 4 to 6 servings
Prep time: 30 min
Cook time: 30 min
Ingredients:
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
Coarse
salt and freshly-ground
black pepper to taste
1 (16-ounce) package spaghetti
pasta
* Anchovy Paste may be substituted for the anchovy
fillets. 1/2 teaspoon anchovy paste is equal to 2 anchovy fillets. You can also
adjust the amount of anchovies used according to your taste.
Preparation:
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.
Learn How To Cook Pasta Properly.
Pour the sauce over the cooked pasta, tossing to coat. Transfer
into individual serving bowls.
Makes 4 to 6 servings.
