"Putanesca" is not the name used, contrary to what some believe, to designate hot sauces for pasta dressing but it has to do with the story, true or false , which is traditionally assigned to this meal (the spicy sauce is actually called pasta arrabiata).
This recipe comes from Naples and tradition says that due to its ease of preparation it was the favorite of adulterous women: when the husband arrived the wife already had the pasta on the table although it had been brown all day, showing diligence which it really wasn't. Now you will understand that the nickname "putanesca" ("putanesca" means whore, sorry for the translation, I could not find nothing softer) is quite direct and that's why Neapolitan women prepare the dish nowadays always in front of their husbands.
Aside from these stories, salsa putanesca is easy to make and perfect for lovers of strong flavors.
INGREDIENTS (4 servings)
- 400 g (14 oz) pasta (generally spaghetti or ribbed macaroni is used)
- 200 grams (7 oz) of crushed tomato
- 100 g (3.5 oz) of black olives
- 4 anchovy fillets
- Garlic cloves (to taste, 1 for "mild", two for "strong")
- 1 tablespoon capers
- 1 tablespoon of chopped parsley
- Extra virgin olive oil
- Salt
- Pepper
Fry the sliced garlic and the chopped anchovies in a large frying pan in a generous jet of oil, add the pitted and sliced olives, the chopped capers, the crushed tomato and season with salt and pepper. The sauce will be done when it thickens, which is about 15 minutes over medium heat.
Meanwhile we cook the pasta al dente according to the manufacturer's instructions. When it is cooked and the sauce made, we will mix both in the pan, a couple of turns and then are served WITHOUT CHEESE sprinkling the chopped parsley instead.
They are addicted if you like strong flavors (but, I repeat, it is not a spicy recipe!).