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making of Italian Pasta Puttanesca
from: DooksPasta Puttanesca, it's as saucy as it is spicy and
savoury. Italian culinary legend has it that this rustic, rather salty pasta
sauce, which is believed to have its origins in either Sicily or the Bay of
Naples, was conjured up by the ladies of the night to feed hungry customers and
themselves after the late hours they kept.
Another version is that a bunch of hungry customers at
a taverna or bar told the owner who didn't have enough ingredients to cook up a
proper meal to serve them puttanata or 'any garbage; they meant something
worthless even if putta is the Italian word for whore.
In any case, the puttanesca sauce over pasta, usually
spaghetti, is a super pick-me-up after a late night. It relies on store
cupboard ingredients rather than on fresh shopping which makes it just right
for when you have to whip up a meal in a hurry. But it's a good recipe for
almost any occasion. Here it is...
For
the sauce, you will need:
- 1 can peeled tomatoes
- 5-6 cloves garlic, chopped
- 2-3 anchovies from a can
- 2 tbsp chopped capers
- 4 tbsp chopped black olives
- 1 tbsp chopped parsley
- 4 tbsp olive oil
- 1 tsp chilli flakes
To
make the sauce, heat the olive oil, toss in the garlic,
then the anchovies, mashing them into the oil. Add the chilli flakes and then
the tomatoes, breaking them down. Add the olives and capers, and salt to taste.
Let it simmer away about 20 minutes till you have a rich, redolent sauce. Add
the fresh parsley. Serve over spaghetti cooked al dente. With a salad of bitter
greens, drizzled with olive oil and balsamic vinegar, this would make a most
nourishing meal.
And don't forget to pour yourself a nice glass of
Chianti.
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