Spaghetti alla Puttanesca
Lovingly referred to as “whore sauce” by my oh-so-clever husband John, puttanesca is a hearty, tangy, and spicy red sauce from Southern Italy. According to legend, the sauce was made by prostitutes as an effort to lure customers so puttanesca literally means in the style of a prostitute. Controversial back story aside, the sauce is delicious and the ingredients store nicely in the pantry so they’re always on-hand for a quick dinner. It pairs nicely with whole wheat spaghetti or orecchiette and a bottle of red wine.
2 tablespoons extra-virgin olive oil
6 ounce can of medium-ripe, pitted olives, finely chopped, juice reserved
1/2 cup non-pareil capers
4 cloves garlic, minced
3 tablespoons reserved olive juice
28 oz crushed tomatoes with basil
A handful of basil leaves, thinly sliced (optional)
1 lb whole wheat spaghetti, penne or orecchiette pasta
-Heat a large pot of salted water to a boil over high heat.
-Heat the olive oil in a medium stockpot over medium high heat. Add the chopped olives, capers, and garlic to the pan and saute, stirring constantly, for 3 minutes. Add the reserved olive juice and continue to stir for 3 more minutes.
-Add the crushed tomatoes and stir to combine. Bring to a simmer. Lower heat and cook for 15 minutes.
-Cook pasta according to package directions. Drain. Add sauce and toss to coat. Serve hot.
4 to 6 servings