Sunday Pasta®: Spaghetti alla Puttanesca (Whore’s Style)
This is a difficult subject to broach in any context, but particularly so in a prim and proper family blog such as this, where it would be absolutely gauche to mention Dominique Strauss-Kahn, Elliot Spitzer, or their libertine friends. But if you-know-what is the world’s oldest profession, then spaghetti puttanesca must be the world’s oldest pasta recipe. And there is no shame in that. In fact, those working girls who created it really did know a little something about spicy, cheap, and easy. A touch of this, a handful of that, with a little bite, and a big kick, this dish delivers every time. No questions asked. Satisfaction guaranteed.
So judge not, lest ye be judged! In my humble opinion, spaghetti puttanesca makes up for at least few of their sins. Now invite your friends and enjoy! (But please don’t use taxpayers’ money.)
Finley chop the anchovies and garlic. (Alternatively, you can use a mortar and pestle or press them through a garlic press.) Heat oil in a large frying pan, and add the garlic and anchovy paste. when the garlic begins to turn golden, add the tomatoes, olives and capers. Cook on medium heat for 15-20 minutes, until reduced. Meanwhile, cook the spaghetti until al dente. Drain it, and mix thoroughly in the pan with the sauce.
Sprinkle with chopped parsley and serve immediately.