Pasta Puttanesca

Pasta Puttanesca or "Whore's Pasta" is something that I have ordered many, many times in restaurants. How can you resist something so poetic? However, I had never tried to cook it at home. I'm not really sure why this is, apparently the name originates from ladies of the night being able to quick rustle this dish up between clients. Quick and easy and delicious, what a winning combo! Rachael Ray eat your heart out :)

The ingredients aren't particularly exotic. Everything is easily found at your local market. I know that some of the ingredients in this might freak some of you out - mostly the anchovies - but trust me, worth it. I personally love anchovies, but for those of you who don't, they add a really nice salty flavor without any fishiness.

Not our own pic, but pretty darn close! (www.seriouseats.com)

I don't have a picture of my own, because we were too busy gobbling it up (even Andrew loved it, and doesn't really care for olives). The recipe is from Epicurious, adapted for our personal tastes. I have included the original recipe here, but wrote it as I prepared it.

Pasta Puttanesca
serves 6 to 8
1/4 cup extra virgin olive oil
4 large garlic cloves, diced
1 28 oz can of crushed tomatoes with basil
1/2 cup Kalamata olives, pitted and halved
8 anchovy fillets, chopped
2 tbsp capers
1 heaping teaspoon dried oregano
1 heaping teaspoon dried parsley
1 teaspoon red pepper flakes (less if you want it milder)
1/2 teaspoon ground black pepper (or a few grinds with pepper mill)
1 lb fettuccine or other long pasta
Grated Pecorino Romano

Cook pasta as desired. You can't go wrong with al dente though.

Heat oil in deep skillet over medium heat. Add garlic and saute until fragrant, about one minute. Add the rest of the ingredients and simmer over medium-low heat for about 8-10 minutes. When pasta is done, add to sauce and toss over low heat until well combined.

Serve with grated cheese.