Puttanesca: A Perfect Pasta for the Whore in All of Us

In Italian, puttanesca translates to “whore-style.” Nobody’s sure where the name comes from, but one story is that this is a quick, inexpensive dish that enabled the prostitutes of Naples to prepare it between clients. But fear not: you needn't be a culinary whiz nor a lady of the night to enjoy this zippy, umami-rich delight. Really all you need are a few readily-accessible pantry staples and a few minutes. Plus enormous volumes of red wine, of course. 

Prep time: 1 cocktail

3 TBSP olive oil

5 cloves garlic, minced

8 anchovy filets

1 teaspoon red pepper flakes

1 28-ounce can diced tomatoes, drained (or a few chopped ripened tomatoes)

3 TBSP capers, drained

½ cup Kalamata olives, pitted and chopped up a bit

¼ cup Italian flat leaf parsley or fresh basil, finely chopped

Splash or two of white wine (optional)

Prepared spaghetti or polenta

Fresh-grated Parmesan cheese (optional)

Heat oil in large pan over medium high heat and add garlic, anchovies, and pepper flakes. Stirring frequently, sauté until anchovies break down and garlic turns golden (but not brown), about 2-3 minutes. Add tomato and continue stirring frequently until tomato begins to break down a bit, about 8-10 minutes.

Stir in capers, olives, parsley or basil, and wine, if using. Simmer another 5 minutes. Salt to taste, top with Parmesan.