The origins for Pasta Puttanesca are many, but my favorite explanation is that it was originally cooked by prostitutes to lure in customers with its pungent and warm aroma. Pasta Puttanesca does require the use of anchovies, but don't be scared! You won't be eating little fish fillets whole. When heat is added the repugnant fish melt and become a form of the lauded unami. A mystical flavor punch in the mouth.
Ingredients:
2-3 tbsp olive oil (or other neutral oil)
1 heaping tbsp minced garlic in oil
3 or more anchovy fillets to taste (I used 10)-save the rest for Caesar salad dressing or pizza-leftover anchovies can be refrigerated for up to one week
1 28-oz can crushed tomatoes (unsalted preferred!)
2 tbsp katamala olive spread
1 tbsp capers
1-2 whole dried chili pepper, such as fish, thai chilie, or cayenne, crushed (or sub 1-2 tsp dried red pepper flakes)
1/2 c. fresh parsley, chopped
1 box spaghetti, linguine, or other long pasta
salt to taste
shredded Parmesan, to serve
Directions:
1. Bring a pot of salted water to a boil. Meanwhile, in another large sauce pan, cook the garlic and anchovies over medium heat until the anchovies melt.
2. To the sauce pot: add the canned tomatoes, olive spread, and peppers. Stir.
3. Add the pasta to the boiling water. Boil until "al dente" according to the package.
4. Add the capers and parsley to the sauce. Simmer until the pasta is cooked.
5. Drain the pasta and return to it's pot. Mix the sauce with the pasta. (Make sure to turn off all burners so the pasta doesn't continue to cook)
6. Serve with Parmesan sprinkled on top.
Enjoy!
