Saucy Spaghetti alla Puttanesca
Whore’s pasta as it is usually described in English. We love to hear the many different stories behind this recipe, but this story is our favourite. “Puttanesca” literally translates to “in the style of prostitutes,” supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors back in the mid-20th century. Very clever if you ask us! The way to a man’s heart (and wallet) is food 😉 A fiery dish sure to get the fire started in the kitchen and in the bedroom 😉
- 400g dried spaghetti
- Extra virgin olive oil
- 5 garlic cloves, peeled and finely sliced
- 5 anchovy fillets, chopped
- 1 tbsp Peperoncino chilli flakes
- 50g black olives, pitted, roughly chopped
- 2 tbsp Capers
- 250ml Tomato passata
- 3 tbsp Tomato puree
- Small bunch flat leaf parsley roughly chopped
Put a large pan of salted water on to boil. When bubbling, add the pasta, stir, and cook until al dente.
Heat the oil in a large frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling.
Add the passata and puree and stir well, then simmer for about 10 minutes. Season with salt and pepper.
Drain the pasta, then tip into the frying pan with the sauce and toss well to combine and top with fresh parsley. Buon Appetito