I love everything in this dish – olives, capers, and red pepper flakes. If you’re feeling brave (or just built that way) add in the anchovies, they really give it that authentic kick.
Yes, puttanesca is named after the ladies of the night who supposedly created this dish (and many jokes have been made at their expense, noting the quick and cheap nature of the dish). But it really is a classic that is a wonderful way to enjoy pasta when you want that classic tomatoey-cheese dinner.
I recently had an amazing Cesar salad with fresh anchovy fillets (look for anchovy recipes, I was transfixed!) so I did opt for the anchovies. Abby of Eat the Right Stuff is hosting this week’s Presto Pasta Night so I’m sending this to her and if you would like to participate send your entry to abby (at) eattherightstuff (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday and come back for the roundup on Friday.
Classic Pasta Puttanesca
1/2 lb linguine or fettuccine or spaghetti
2 cups (28 oz can) crushed or diced tomatoes
2 tablespoons olive oil
2 tablespoons capers, minced
4 anchovy filets, rinsed of salt and chopped (optional)
1/2 cup olives (mixed, green and black), chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup parmesan cheese, grated
Bring water to a boil for pasta. Pour tomatoes into large skillet or saute pan along with oil and heat on medium. Add capers, olives, garlic, anchovies is using and red pepper flakes and cook 10 minutes until heated through. Once pasta is cooked, drain and return to cooking pot and add tomato sauce to it. Mix it in well and add grated cheese and mix well.
Recipes currently inspiring me:
Cannellini Beans with Tomatoes, Basil and Zucchini at Eats Well with Others
Moroccan Style Couscous and Eggplant at Pithy and Cleaver
Shrimp Oreganato at Journey of an Italian Cook