Spaghetti alla Puttanesca

In researching this recipe I learned from our dear sultry Nigella Lawson that it translates to “Slut’s Spaghetti”. Let me say, that resonates. This recipe is equal parts for old tarts who can’t make it to the grocery store (so they use canned ingredients instead of fresh), and for vamps seeking heat and bite. Turns out – I’m both of those hoes. 

spaghetti alla puttanesca

Spaghetti alla Puttanesca 

Serves 4

Big glug of really good olive oil

6 anchovies finely chopped

4 cloves of garlic, minced

1 tsp chili flakes (or to taste)

1 28oz can diced tomatoes

½ cup Kalamata olives, roughly chopped

2 tablespoons capers

I box whole wheat thin spaghetti (trust me)

Bunch of parsley, chopped 

Put a pot of salted water on to boil. In a heavy bottomed pan swizzle the EVOO around on medium heat. Add anchovies and stir constantly until they have almost “melted”, about 3 min. Add garlic and chili flakes and stir for two mins more, or until garlic is golden (but don't let it burn!) Add can of tomatoes (don’t drain), olives and capers and reduce heat to a simmer for 10-15 mins. Now cook your pasta – but cook it about a minute less than the package instructs. When pasta is almost done scoop out some pasta water and leave it to the side in case we need it. Add pasta to the pan with the sauce using tongs toss to incorporate. If sauce isn’t coming together, add a little of the reserved pasta water. Simmer for a minute or two just until everything is uniform. Season with salt and pepper, scatter with parsley, pull a fork out of your garter belt and dig in.