PASTA PUTTANESCA

"Puttanesca" roughly translates to "prostitute" or "lady of the night," but the stories of this recipe's origins vary. (Actually, even the translation is disagreed upon.) Most agree it was created in Naples, Italy, though. Dan always liked the story version where the ladies of the night would stop into a certain restaurant just before closing and the owner would make them a pasta dish with what meager ingredients he had left, which was usually tomatoes, olives and capers.

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Don't use more than the noted pinch of salt: the capers add a salty taste.

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(Makes 2 servings.)

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Tagliatelle PASTA nests

1/4 cup OLIVE OIL
2 cloves GARLIC
3 FILETS ANCHOVIES, CHOPPED
1 can TOMATOES, CHOPPED (14.5 0Z.)
1 pinch SALT
OREGANO
CAPERS
CALAMATA OLIVES, SLICED

SAUTE ANCHOVIES AND GARLIC IN OLIVE OIL FOR TEN MINUTES THEN ADD TOMATOES AND SIMMER 20 MIN.

 

COOK PASTA (4 - 5 nests per person.)

 

ADD CAPERS, OREGANO AND OLIVES TO SAUCE.

DRAIN PASTA AND ADD TO SAUCE THEN COOK OVER LOW HEAT FOR A FEW MINUTES, TOSSING.

 

PUT IN PASTA BOWLS AND GRATE FRESH PARMESAN OR ROMANO CHEESE OVER IT.

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SERVE WITH CRUSTY BREAD AND SALAD.