Pasta alla Puttanesca – Whore’s pasta

Puttanesca come from the Italian word 'puttana' which means ‘whore’, there are a few stories on the origin of this sauce. One story goes to say that due to the limited time and the inconvenience to shop at the markets, people in these 'category of profession' (presumably in Italy )  would cook simple pasta using whatever they can get from the kitchen larder, and therefore the creation of this delicious recipe.

This sauce is very simple to made, and use ingredients that is easily available. I reviewed a few version of the recipes on the Web. I picked up some ideas watching Jamie Oliver on the youtube, which to my dismay was dubbed in German. Once I have an idea of the basic ingredients, I gathered most of the ingredients that were available in the kitchen.

Ingredients

4 tablespoon of Olive Oil
6 cloves of Garlic, sliced
1 Onion, sliced
1 bottle (300g) of Kalamata Olives*
1 bottle (110g) of Capers**
8 pcs of Anchovies
2 Dried Chillies,
2 cans (800g) of Diced Tomatoes
Some Oregano
Sea sal;t and Pepper to taste

*Sandhurst’s Barchetta kalamata
**Sandhurst’s Baby Capers

Method

Heat the olive oil in a pan. Saute the garlics and onions in the oil, control the heat to avoid ‘burning’ the garlics. Put in the rest ingredients in the order above. Slowly adding them to cook without dropping the temperature in the pan too quickly. When all the ingredients are in the pan, let it simmer for 25 mins or so to reduce the sauce to a saucy consistency. Add salt and pepper to taste.

While cooking the sauce, you can start boiling the water for the pasta.

The amount of sauce cooked is enough for six servings. Any excess can easily be kept in the bottle for another day’s quick meal.