1 lb 5 oz (600 g) Linguine (See Note 1)
For the sauce:
2 cloves garlic
2 oz (50 g) anchovies
6 oz (175 g) pitted black olives
1 red chilli, de-seeded and chopped
1 heaped tablespoon capers
1 x 14 oz tin peeled tomatoes
chopped parsley or basil
Freshly grated Parmesan cheese.
Note 1: If you want to eat this as a first course (primo) 2 – 3 oz pasta per person is ample; if you are serving it as your main dish (not at all Italian) then use 4 – 5 oz per person.
- Heat some oil in a heavy pan. Add the bruised garlic and the chilli cut in half length ways (seeds removed). When the garlic is golden brown, remove it and the chilli from the pan.
- Add the anchovies and mash them into the oil.
- Add the tomatoes, capers and black pepper; you probably won’t need salt because the anchovies are already very salty. (Actually Italians rarely use pepper if they are using chilli).
- Turn the heat low and simmer gently without a lid for about 20 mins. Until the sauce is thick.
- While the sauce is cooking, cook the pasta in boiling water according to directions. Usually 8-10 mins.
- Drain the pasta, tip into a serving dish and add the sauce. Stir together.
Serve with lots of freshly grated Parmesan cheese.
Puttana is a prostitute in Italian so this recipe means pasta in the prostitute’s way!
Could be because this is a hot spicy sauce or maybe because the prostitute is out working all day and can cook this with ingredients found in her cupboards when she gets home.