Jun 28, 2005

Pasta Puttanesca

I've heard that Pasta Puttanesca was a favorite dish of Italian prostitutes because it's quick and easy. It's also delicious. Don't be put off by the anchovies. If you really hate them, use only the first tin - the anchovies will dissolve into the sauce and you won't taste them. Pasta Puttanesca Serves 4 1/2 pound whole wheat linguine 1 1/2 tablespoons extra virgin olive oil 3 cloves garlic, minced 1/4 teaspoon crushed red chile pepper flakes 2 2-oz. tins anchovies, drained 1 28-oz. can crushed or diced tomatoes 1/2 cup kalamata olives, sliced 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley 1/4 cup shredded Parmesan cheese 1. Cook pasta according to package directions in salted water. 2. While the pasta is cooking, heat oil and garlic in a large skillet over medium heat. When garlic is sizzling, add red chile pepper flakes and one tin of anchovies. Cook 2 minutes, stirring frequently. Add tomatoes, olives and parsley, and stir to combine. Simmer over low heat until pasta is done. 3. Drain pasta and add to the tomato sauce. Add the remaining tin of anchovies. Toss the pasta, sauce and anchovies together. Serve with Parmesan cheese. Nutrition bonus: Tomatoes (especially processed ones) contain cancer-fighting lycopene. The whole wheat pasta will give you fiber, and the anchovy bones and cheese will give you calcium. The crushed red chile pepper flakes may increase your metabolism. *Disclaimer: I'm not a nutritionist and I'm not a doctor. Consult an expert if you have any questions or concerns.

1 comment:

angelcatrom said...

I have made this Pasta Puttanesca, or a variation thereof, for years...the story I heard behind its colorful name included the fact that in Italy prostitutes were only allowed to shop on certain days, and thus had to have a store of non-perishables on hand in order to make meals ;-)