This “modern” version of Puttanesca was popularized in Naples in the early 1960s but the dish has roots dating back much further. Attempts to translate the word a little too literally (“whore’s sauce”) have led to the theory it was invented by the “working class” in the bordellos common in Naples at the time. According to Wikipedia, Italians use “puttana” similar to the way we use “shit” – as in “throw some shit together from the fridge / pantry” and when I look at the recipe, that’s what I see. It has that classic use what you have on hand vibe to it. The bordello story is cool but the truth is often a lot less interesting.

Ingredients:

• 2-3 tbsps Extra-virgin olive oil
• 4 cloves garlic, smashed
• 3 anchovy fillets, chopped (increase if you like more “umami”
• 1 (28-oz.) can diced tomatoes
• 1/2 c. kalamata (ripe) olives, pitted
• 1/4 c. capers
• 1/2 tsp. crushed red pepper flakes
• Kosher salt
• 1 lb. spaghetti
• Chopped parsley, for garnish
• Freshly grated Parmesan, for serving

I add the olive oil, garlic and anchovies (chopped so fine they melt) to my 12″ saute pan and simmer just until the garlic is soft. Add tomatoes, salt, pepper flakes, olives and capers and continue to cook. This sauce can be ready in 20 minutes or simmer as long as you need. Cook Spaghetti according to directions, top with sauce and garnish.

Note: If you are making this for 4+ people, consider finishing the pasta in the sauce.