Every Day is a Winding Road...

Forgive me for indulging in one more recipe post! Pasta Puttanesca, also known as Hooker’s Pasta, is my all-time favorite pasta dish, and I wanted to share my recipe for it.

I read a story once that told how this dish got its name. (I think it was in one of the Frugal Gourmet’s cookbooks.) Apparently hookers used to make this dish for their customers late at night. The ingredients are all things that would be in almost any kitchen cupboard, and since it could be made quickly and easily, the ladies could keep their "operation" going.
INGREDIENTS

• 2 and 1/2 tbsp. of extra virgin olive oil (no pun intended)
  
• 3 fat cloves of garlic (7 or 8 cloves are even better)
  
• 10 or 12 plump Kalamata olives (remove pits)
  
• 1 or 2 tsp of capers
  
• 2-inch stripe of anchovy paste (or use a few anchovy filets)
  
• 1 or 2 small chopped tomatos (I leave the seeds in, but you can remove them if you like.)
  
• Crushed red pepper to taste
  
• ½ pound Pasta (I like Penne or Rotini)

INSTRUCTIONS:
While the pasta is cooking, make the sauce (it only should take you about 8 to 10 minutes to put it together and cook it):

1. Put the capers, garlic, and olives in a small food processor and mince. If you have to do this by hand, chop all of it it together so it combines a bit. It needs to be chopped small, but don't make it mushy like a paste.
   
2. Put the olive oil in a heated pan.
   
3. Add the tomatoes and anchovy paste and stir to combine.
   PLEASE, if you do not like anchovies, either don't make this dish or try this recipe at least once WITH the anchovies...they add so much to the flavor (and NOT fishiness!).
   
4. Add the olive/garlic/capers mixture and stir gently to combine
   
5. Cook the mixture for about 5 minutes.
   
6. Add the crushed red pepper during the last minute or so of cooking.
   
7. Drain the pasta and toss with the sauce.

This recipe is for two servings.

e-mail this blog