Thursday, March 04, 2004

Whore's Pasta or Virgin's Sauce?

Last night I whipped up some Puttanesca as it is an easy thing to do.

-1 28 oz. can organic roma tomatoes
-1 16 oz. can organic tomato sauce
-1 c. pitted kalamata olives
- 1/4 c. capers
- 1 tsp red pepper flakes
- 3 cloves garlic minced
- 2 dried bay leaves
- 1 tsp. ground oregano
- freshly ground pepper to taste
- 1 16 oz. can of artichoke hearts
- 3-4 sliced roma tomatoes
- 1 small tin of anchovies in oil, drained

Basically you place everything except the artichoke hearts, fresh roma tomatoes, and anchovies. In a pot and simmer on medium low heat for about 15-20 minutes. Then before serving you add the remaining ingredients and serve over linguine or spaghetti. Also, I like to take the leftover sauce and toss it with some penne rigate. I bake it in an oven safe dish with a generous covering of mozarella, shaved parmesan and romano at 350 F for about 1/2 hour. This gets the edge noodles nice and crispy.

According to a friend of mine puttanesca has a rather seedy origin. After all, with a name like puttanesca you can't be made from wholesome goodness. My friend has given me a a website that speculates on the origin's of this pasta dish's name:

http://www.washblade.com/2003/8-29/arts/homefront/homefront.cfm

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