We talked about it at our house, wondering why they might have come to call it such a name and we came to the conclusion it was probably due to the fact that the dish is a little saltier and spicier than most pasta dishes we've had. The aroma when preparing the sauce is enticing and it takes very little time to prepare.
|Pasta Puttanesca...a little salty, and a little spicy too!|
We thought it was a nice contrast to the sweeter pasta sauces we've had. We changed a few things, basically for the sake of convenience. When sharing this meal, we all agreed that we were probably getting an idea of what an authentic Italian pasta meal might actually taste like (minus the homemade pasta, of course) and, as one might expect, it was exceptionally good.
|Adding the capers & olives|
Spaghetti or Angel hair pasta (we use Dreamfields low carb pasta)
1/4 c. Olive Oil
1 jar of spaghetti sauce
2 t. anchovy paste
1/2 t. crushed red peppers
3-4 garlic cloves, minced
2 T. capers, rinse, soak in water for 10 minutes, rinse again and then mash.
Boil a large pot of slightly salted water for the pasta.
In a large skillet, heat olive oil, garlic, olives, capers, red peppers, anchovy paste on low heat, stirring so you don't burn the garlic. When garlic starts to brown add spaghetti sauce, allow to simmer on medium-low, while the pasta cooks.
Cook pasta to al dente, drain and return to pot. Add sauce to pasta pot, stir to combine and serve. Top with grated Parmesan or Reggiano cheese, optional.
-adapted from La Cucina Italiana
|Pasta Puttanesca...a little salty, a little spicy!|