A classic southern Italian primo dish which has a really interesting history. The puttanesca originated in Napoli during the WWII and the word in English means “lady of the night” or literally translated into prostitute. There are a few myth on the origins of this name; one is that prostitutes during that time carried a scent of a mixture of anchovies, capers and olives, while others instead believed that prostitute were able to cook up this tasty dish fairly fast between clients.

Preparation:

In a sautéed pan heat up the olive oil then add the minced garlic. Once the garlic looks nice and crispy (you can discard it but I prefer leaving it inside). Add the fresh or canned diced tomatoes and let it cook for about 10 min then add the capers, olives salt and red crush pepper and the anchovies if you’re not vegan/vegeterian. If you use salted capers I would omit the salt. Cook for another 5/8 min on low heat. In the meantime prepare your pasta water no need to add salt and bring to boil. Add the pasta of your choice and cook to packaging instructions. Once the pasta is ready strain it and add it to the cooked sauce and finally add the parsley. Plate it and serve. I know that cheese is not listed here but if you are a cheese lover parmesan never hurts! Enjoy it!

I love making this dish when I crave something tasty and quick to prepare. I often use spaghetti as the traditional cut for pasta but I’ve tried with short pasta as well, penne rigate are as good. You might think why the anchovies are not included in the recipe? Well I unfortunately can’t have anchovies, long story… so my version is both vegan and vegeterian. This dish is perfect when you want to whip a quick lunch or dinner with your friends and I assure you they’ll love it especially when you’re making the sauce the aromas of all the ingredients will make anyone hungry!