Pasta too hot for your mama!
Legend has it that this dish was invented by an Italian prostitute, which explains
the translation: “Harlot Sauce.”
6 Roma tomatoes
10 Italian or Greek oil-cured olives
1 tablespoon capers
4 ounces canned anchovies
2 cloves garlic
1 pound spaghetti, or other long pasta
1 stick unsalted butter
1 tablespoon fresh chopped oregano
2 teaspoons fresh basil
1⁄2 teaspoon red pepper flakes
4 sprigs Italian flat parsley, to garnish
1. Wash the tomatoes and chop (do not peel or remove the seeds). Remove the
pits from the olives and cut in half. Rinse the capers. Drain the oil from the
anchovies and separate. Smash, peel, and mince the garlic.
2. Fill a large saucepan with just enough salted water to cover the pasta. Bring
to a boil. Add the pasta and cook, uncovered, until al dente (10 to 15
minutes). Drain the pasta thoroughly.
3. Melt the unsalted butter in a frying pan. Add the garlic. Cook over low heat
for 1 minute, then add the anchovies. Continue cooking over low heat, gently mashing the anchovies and mixing with the garlic. Add the tomatoes, olives, capers, oregano, basil, and the red pepper flakes. Turn the heat up to medium-low, and cook until the tomatoes have softened. If the sauce is too dry, add 1 tablespoon water or tomato paste.
4. To serve, combine the sauce with the cooked pasta. Garnish with the
Enjoy your Pasta Puttanesca.