Spaghetti alla Puttanesca

Spaghetti alla Puttanesca is translated as “Whore’s Pasta”, aptly named, as it is hot, fast and easy.  One of many legends asserts that the ladies of the night would attract their clients with the enticing aroma of this flavorful and gutsy dish and another is that its quick preparation made it popular as a fast snack between clients.  And, it is fast—just 2 minutes prep time and 12 minutes to cook.

Nothing compares to a fresh, home-cooked meal made with quality ingredients straight from the farmers market or local grocery and seasoned just the way you like. It’s equal parts care and delicious personalized flavor.  But, more often than we’d like, this isn’t feasible. The kids’ schedules get hectic, work meetings run late, or we simply can’t muster the energy, creativity or forethought those kinds of meals require.  This is a recipe we make once a week at home, as it is that easy, it takes about 15 minutes total.

• ¼ c. olive oil
• 2 cloves minced garlic
• 4 anchovy fillets, minced (optional)
• 28 oz. can Italian tomatoes drained and roughly chopped in pan with spatula
• 1 c. sliced green and black olives
• 2 t. capers rinsed
• ½ t. red pepper flakes
•  salt
• 1 lb. spaghetti
• Freshly ground Grand Padano, Pecorino or Parmigiano-Reggiano cheese

Cook spaghetti to directions.  Meanwhile, heat oil in large skillet at medium high.  Add garlic and anchovies for 20 sec.  Add remaining ingredients for 5 more minutes.  Cover and remove from heat.  Drain pasta, return noodles to pan with a 1 T. of cooking water.  Add sauce.  Cook 1 more minute.  Remove. Toss and add cheese.  Sprinkle with parsley for garnish.