Pasta alla puttanesca from Campania. The translation of the title of this dish is “whore’s pasta”! There are a lot of stories as to how it got its name, but one of the most common is that it was a dish that the working girls could quickly prepare between customers. Another version is that is was cooked in brothels so customers would be lured in by the enticing aromas. I don’t really buy that one. I think food would be the last thing on the customers minds 😉 It is a relatively modern dish, probably dating back to the end of the second world war. Both Lazio and Campania claim it as their own. This is the Campania version. The recipe comes from Accademia Italiana della Cucina.
A note about the olives. Use the best you can find. Don’t use pitted black olives as properly matured olives are too soft to have their stones removed mechanically, so they will almost certainly be green olives which have been dyed with ferrous glucomate (E151, a synthetic coal tar).
- 500g bucatini, linguine, spaghetti or similar
- 500g peeled tomatoes (fresh or tinned)
- 2 anchovy fillets (salted or in oil)
- 100g good quality olives, rinsed. The recipe calls for Gaeta olives, which of course can be green or black, but I have only ever seen this dish prepared with black olives. You can leave them whole or stone them and roughly chop. I prefer half and half.
- 50g capers, rinsed and roughly chopped. The recipe doesn’t stipulate salted or in brine. I prefer the salted variety
- 100g olive oil. This seems a lot but you need a fair amount to allow the anchovy fillets to dissolve properly. Use less if you wish
- 1 clove of garlic, peeled and lightly crushed
- 1 chilli (fresh, dried or a good pinch of chilli flakes)
- Chopped parsley
- Gently fry the garlic, chilli and anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved.
- Remove the garlic. You can also remove the chilli if you don’t like it too hot. If you prefer a really fiery dish, crush or finely chop the chilli before frying.
- Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes.
- Cook the pasta until al dente, drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.
- Sprinkle with parsley and serve.