Pasta Puttanesca Pasta Puttanesca

Pasta Puttanesca

Pasta puttanesca, or "whore's pasta," originated in the home of Italian prostitutes, who were said to have been either too busy or not permitted to shop for fresh ingredients at the market — or so the story goes. Chances are, regardless of your profession, you already have most of these ingredients in your cupboard.

Makes 4 to 6 servings

4 tablespoons olive oil

4 to 6 cloves garlic, minced

4 anchovy fillets, chopped in small pieces

1 28-ounce can whole plum tomatoes

1 pound pasta (penne, linguine or spaghetti)

1/2 cup pitted nicoise olives, chopped

2 tablespoons capers, whole

1/2 teaspoon crushed red pepper flakes (more or less depending on desired spiciness)

Salt and pepper to taste

Handful fresh Italian parsley, chopped

Bring large pot of water to boil.

In a large skillet, heat 2 tablespoons oil over medium-low heat with garlic and anchovies. Stir occasionally until garlic is golden, a few minutes. Avoid overbrowning or burning garlic.

Add juice from tomatoes to the skillet, leaving the whole tomatoes in the can. Raise heat to medium, stirring for a minute or two. Using fingers (my preferred method) or an immersion blender, crush the tomatoes in the can. Add crushed tomatoes to the skillet, stirring occasionally for 7 to 8 minutes, or until the sauce thickens to desired consistency.

Throw pasta in the boiling water and cook according to directions on the package. Add capers, olives and hot pepper flakes to the skillet with the tomatoes, stirring occasionally. Cook 3 to 4 minutes until capers soften. Salt and pepper to taste.

Drain the pasta and add to the sauce with remaining olive oil and chopped parsley.