pasta puttanesca
 
also known as "whore's pasta," the name of this robust pasta dish 
originated in naples after the local women of easy virtue. all the 
ingredients are just as easy to put your hands on, making this a quick and 
satisfying meal! 
 
(2 serves) 
 
2 Tbsp  extra virgin olive oil
1   onion - finely chopped
2 clove  garlic - finely chopped
4   anchovy fillets - chopped
1 small  red chili - deseeded and finely chopped
2 tsp  capers - rinsed and drained
8   pitted black olives - quartered
14 oz.  (420g) canned tomatoes - chopped
1/2 tsp  sea salt
1/4 tsp  freshly ground black pepper
1 Tbsp  chopped fresh flat-leaf parsley
7 oz.  (200g) spaghetti
 
heat the oil in a frying pan over a medium heat and cook the onion for 5 
minutes, stirring occasionally. add the garlic and anchovies and cook for 
a minute, stirring to break up the anchovies. add the chili, capers, 
olives, tomatoes, salt and pepper, and bring to the boil. reduce the heat 
to medium-low and simmer, uncovered, for 10 minutes, stirring 
occasionally. while the sauce is simmering, cook the pasta. drain the 
cooked pasta into a colander and put the sauce in the bottom of the pot. 
top with the hot pasta and toss together gently to combine. 
 
variation: to make this meal more protein-packed you can add a 6 oz (180g) 
can of tuna (drained and flaked) to the sauce at the end of cooking to 
heat through. 
 
 
 
(ID: 76927) Mirror: rec.food.recipes: Mon, May 24, 2004


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