This is an Italian dish and, as with most Italian dishes, there's a story behind it. The story behind this one, however, has several different versions all having to do with a certain unsavory career choice! The word "puttanesca" means 'lady of the night' in Italian, and the most popular story is that this dish is so quick to make such a lady could whip it up in between customers. Another story is that brothels would cook this dish to entice "customers" to follow the aromas. They got more than they bargained for! 

Whatever the story, the aroma of Pasta Puttanesca is certainly enticing, enjoyable, and should be on your menu rotation! It's not only quick to make, but is tasty, light, and filling.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 4

Heat a large skillet over medium-medium high heat. Add the olive oil, then quickly add the garlic and anchovies. Be sure not to brown the garlic as it will become bitter. The anchovies will melt right into the garlic as you stir.

Add the pitted and chopped olives and the capers. Stir to combine. Add the oregano and cayenne or red pepper flakes. I usually only add ½ a teaspoon of hot pepper at first. Then I taste again after I've added the tomatoes and usually will add the rest. Add the whole, peeled tomatoes, crushing them with a spoon. Cook for 10-15 minutes while the pasta is cooking.

Cook the pasta in boiling salted water until it almost done. Drain and transfer to the large skillet with the sauce. Stir to combine and to allow the pasta to finish cooking.

Serve with chopped parsley.

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer