Pasta Puttanesca

One of our favorite lunches is Puttenesca.  In Italian it means…ahem… “in the style of the whore”. Legend has it that the Puttanas made this spicy, tangy pasta sauce in between customers.   Others say this sauce was created by a restaurant owner in Naples, Italy, who ran out of the ingredients to make a meal so he just used whatever he could find in his restaurant.  Well…whatever the reason, it sure does make a very delicious pasta for lunch or even dinner! 

(Lunchbox: black+blum Lunch Pot)

Pasta Puttanesca 

5 oz Gemelli pasta

2 tablespoons olive oil

2 cloves garlic, minced

4 anchovy fillets

1 tablespoon capers, rinsed and chopped

1 teaspoon crushed red peppers

½ cup black and green olives sliced

1 ½ cups diced tomato (you can use canned or fresh)

½ teaspoon salt

¼ cup red wine

2 tablespoons chopped parsley

Cook pasta, al dente, according to package instructions. 

Heat the oil in a sauté pan on medium high heat.  Add the garlic, crushed red peppers and anchovies.  Stir and mash the anchovies with a wooden spoon until they are dissolved. 

Add the capers and olives and sauté for about 2-3 minutes. 

Reduce the heat to medium low.  Add the diced tomato, salt and wine and simmer, uncovered, for about 15 minutes, stirring occasionally. 

Toss the cooked pasta with the sauce and cook for about 2 minutes.  Sprinkle with parsley.

Buon appetito!