Recipe by Giovanni Avella
The term "Puttanesca" is derived from "Puttana" the Italian for Prostitute! Originally from Naples and the red light district, the ladies of the night would often prepare a variation of this recipe because it was quick, filling, and delicious.
- 1⁄2 lb thin spaghetti
- 1 can italian tomato
- 2 tablespoons minced Italian parsley
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1⁄4 cup olive oil
- 6 flat anchovy fillets, drained & minced
- 6 black olives, thinly sliced
- 1 teaspoon small caper, drained & blotted
- romano cheese or parmesan cheese
- 1⁄2 small sweet onion, julienned
- 1⁄4 cup sliced mushrooms
- 6 -8 fresh basil leaves, torn
- 1⁄2 teaspoon dry oregano
- 2 ounces marsala wine
- 1 teaspoon salt
Directions See How It's Made
- Drain tomatoes and reserve liquid.
- Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
- Do not over brown the garlic.
- Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
- Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
- If the sauce becomes too dry add more tomato juice a little at time.
- During the last 5 minutes of cooking time add basil and parsley, finish cooking.
- Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
- Read package directions for spaghetti to determine cooking time.
- Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
- Drain the pasta well.
- Add pasta to sauce pot, combine and cook for another minute or two.
- Move spaghetti to service plates.
- Sprinkle with grated Romano or Parmesan.