Spaghetti Puttanesca, --- one of my favorite dishes...

Spaghetti alla Puttanesca, --- the authentic Italian recipe >>> If you speak or understand Italian you’ll know that Spaghetti alla Puttanesca literally means prostitute’s spaghetti. ‘Puttana’ in Italian means prostitute or whore.

However, despite the name, this is a very popular pasta recipe in Italy and abroad. Although, out of Italy, many recipes include other ingredients, which often has Italians up in arms. What is Puttanesca? Like so many other Italian dishes there are various opinions on how this pasta dish got its name! Some believe that it was a dish made by a brothel owner in the Spanish quarter (red light district) of Naples.

Although it's not clear, if he offered it to his patrons or used it to entice customers through the door with the spicy, pungent aroma produced by its ingredients. Others believe that this was the easiest thing prostitutes could prepare between customers because the low cost, easily stored ingredients required little shopping or preparation. More believable, perhaps, is the story that this very popular sauce originated in Ischia around 1950. It was created by Sandro Petti, the co-owner of the restaurant, Rangio Felon. The story goes that some customers arrived late to eat and because the restaurant had run out of many fresh ingredients, they asked Petti to prepare ‘una puttanata qualsiasi’, which literally translates as ‘a whore’s any’ but means any rubbish/ garbage.>>> Two rules for authentic Puttanesca Italians love to talk about food and they are very vocal when it comes to discussing the correct ingredients for traditional dishes. Because there are regional versions of many popular dishes, they can often be heard disputing among themselves what is the correct way to cook something! However, when it comes to Puttanesca there are a couple of strict rules Italians all agree on. No Parmigiano cheese if you make it with anchovies (Italians don’t usually use cheese on seafood pasta dishes) and no basil. Ingredients: Pasta: Use a good quality Italian branded pasta if possible. Traditionally spaghetti is used for Puttanesca, but you can also use other long pasta types like linguine. Extra Virgin Olive Oil: Extra virgin olive oil adds a lot of richness to the puttanesca sauce, so it's important to use a good-quality one. Garlic: Thinly slice or chop the garlic to ensure it melds seamlessly into the oil, creating a fragrant base. Anchovy Fillets: These add a lot of richness and umami to the recipe. If using salted anchovies, rinse off the excess salt; if using oil-packed, drain them well. Peperoncino Flakes or Fresh Peperoncino: Adjust the heat to your liking. Capers: If using salted capers, rinse under water to remove excess salt. Capers add a necessary unique flavor to the dish. Olives: Black or green olives work well. I used Taggiasca olives for their rich flavor and firm texture. Fresh Tomatoes: San Marzano or datterini tomatoes are ideal for their sweet flavor and low acidity. Peel and deseed them for a smoother sauce. Fresh Parsley: Use flat-leaf parsley for its stronger flavor. Peeled and chopped tomatoes in white bowl and other prepared ingredients in white bowl. >>> Expert Tips Tomato Preparation: To deskin and deseed fresh tomatoes, start by scoring a small "X" on the bottom of each tomato. Blanch them in boiling water for 30 to 60 seconds, then transfer them to cold water. The skin should peel off easily. After, cut them in half horizontally and use a small spoon to remove the seeds. >>> Pasta Water and Sauce Consistency: Don't discard the pasta water after boiling the spaghetti. This starchy water will help make a silky and well-emulsified sauce. If the sauce is too thick, gradually add some pasta water to reach your desired consistency. Conversely, if the sauce is too thin, allow it to simmer slightly longer to reduce it to your liking. >>> Step by Step Instructions 1) Start by boiling water for the spaghetti. Once boiling, add salt and return to a rolling boil. Add the spaghetti and cook according to the package instructions until just under al dente. Reserve one cup of pasta water before draining. --- 2) Meanwhile, heat the olive oil in a large deep skillet. Add the garlic, anchovies, and peperoncino. Cook over medium heat until the garlic is fragrant and the anchovies have dissolved, about 5 minutes. 3) Add capers, a bit of parsley and olives and stir to combine. Chopped garlic, anchovies, peperoncino and parsley in frying pan with olives and capers. 4) Add the tomatoes to the pan and bring the sauce to a gentle simmer. Peeled and chopped tomatoes in frying pan with other puttanesca ingredients. 5) Add the drained spaghetti and a splash of pasta water to the sauce. 6) Cook, stirring and shaking the pan and adding more pasta water as necessary to keep the sauce a little liquidy until pasta is perfectly al dente. Sprinkle in more parsley and taste to season with salt and pepper. Serve immediately with a rich red wine like grappa or chianti. --- From "The Pasta Project".