Pasta Puttenesca

Here's a re-post of a November 2007 entry, enjoy!

According to legend, the hard working women of Naples' red light district would make this sauce to advertise their seductive offerings. Trust, it is one evocative dish. So much so, that many moons ago the priests of the area were considering changing the name, which loosely translates to Harlot's Sauce, because they felt awkward about their love for it.

Indeed, the handy combination of garlic, tomatoes, olives and capers is deepened by the intense, almost mysterious presence of anchovies making a flavorful, and perhaps not so subliminally enticing sauce.  Still, it's all in the eye, or the nose of the beholder because Puttenesca is also economical, convenient, delicious and fast -- just the type of dish a working girl would need between shifts.  Smart and sexy, no wonder we're still making it.

Intensely flavored dishes like this can prove challenging to pair with wine so go simple. Easy reds such as Barbera, Montepulchino d'Abruzzo, or Beaujolias should do the trick.  No pun intended.

1/2 pound spaghetti or other sting pasta (can stretch to 3/4 pound)

2 tablespoons extra virgin olive oil

2 ounce can anchovy fillets, with oil

5 cloves garlic, minced

28 ounce can of diced tomatoes OR
2 1/2 cups chunky marinara sauce

2 ounces capers, non pareils, drained

1/2 cup pitted black olives, coarsely chopped

red pepper flakes to taste

Heat olive oil in large skillet, add garlic and cook until lightly brown, about 30 seconds. Add anchovies and stir to help dissolve.  Cook 3 minutes.  Add tomatoes, tomato sauce (or marinara sauce.) Bring to a boil and let simmer 5 minutes.  Stir in capers and olives, simmer 10 minutes or longer.  Add pepper flakes to taste.  Toss with pasta, serve with bread and wine. 

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