Spaghetti Puttanesca - The Pasta With a Promiscuous Past

By Uma Wylde
Spaghetti Puttanesca gets its name from puttana, meaning prostitute. It originates from the Trastevere district, a picturesque but run down area of Rome. Legend has it, this particular pasta dish was a favourite amongst the prostitutes who loved its robust flavour and the fact it was very quick to make so wouldn't keep them from plying their trade.

Serving Size: 2 generous portions
Preparation and Cooking Time: 20 minutes
Effort Level: Dead easy
Shelf Life: 2 days in fridge. Doesn't freeze

Ingredients:
200g spaghetti
1 tbsp olive oil
400g chopped tomatoes
50g anchovy fillets in oil
pinch of chilli flakes
4 fat garlic cloves
12 black pitted olives
1 tbsp baby capers
Large handful fresh parsley
Salt and freshly milled pepper

Equipment:
large saucepan with lid
Frying pan
Colander
Chopping board and sharp knife
Tablespoon and teaspoon
1 small bowl for salad dressing
Small whisk for salad dressing
Salad bowl
Fork

Here's What You Do:
Fill the kettle with water, once boiled pour into a large saucepan and place over a high heat. Add salt and cover with a tight fitting lid.
When the lid starts to rattle, snap the spaghetti in half and add to the pan. Give it a good stir then replace the lid for 30 seconds to get the water bubbling again. Once the water is bubbling, remove the lid, stir the spaghetti then boil uncovered following the manufacturers instructions for the time needed to cook.
Meanwhile, roughly chop 4 cloves garlic and tip into a cold frying pan with 1 tbsp olive oil and a pinch of chilli flakes. Add the anchovies including the oil and cook over a medium heat for 2 minutes or until they dissolve stirring occasionally.
Now add the can of chopped tomatoes. Increase to a high heat and leave to cook for 5 minutes.
Meanwhile, drain 12 black olives and cut into quarters then add to the pan with 1 tbsp capers. Finely chop the parsley and add half to the sauce.
Drain the spaghetti when it's 'al dente' and stir into the sauce until coated. Taste and adjust the seasoning and sprinkle on the remaining parsley.
Serve.

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