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.

Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes

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
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.

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 it, tossing to coat. Transfer onto individual serving bowls.

Makes 4 to 6 servings.