Because sometimes you just feel like a whore
Last night at Bookman's I found a book "The Top 100 Pasta Sauce Recipes." It was on the bargain cart for $1. At a penny per recipe, how could I go wrong? The first recipe I decided to try was the puttanesca sauce. I don't think I'd ever had it before although I'd heard of it and I adore the fact that it was created by and named after Italian hookers.
Turns out it's got two ingredients that I wasn't expecting. One, capers, I hate and one, anchovies, I assumed I didn't like. But when I went shopping I got them since I wanted to follow the recipe. Turns out I don't so much hate capers when they are buried among other ingredients. Actually, each of the sliced black olives ended up with a caper in their hole and I thought that was cute. And the anchovies, while stinky and slimy, really didn't register but I knew they were adding flavor to the sauce. I don't think I would be inclined to sit down and eat a tin of anchovies just for the hell of it but they worked nicely in the sauce.
On the whole I was very pleased with it. It was quite tasty and really easy to make and very economical. I guess whores don't have a lot of time to spend in the kitchen or a lot of money to spend on food. It was filling but light, probably because I put it on whole wheat spaghetti. If anything, the next time I make it, I will cook less spaghetti than the recipe called for. Or else make more sauce. It just seemed out of proportion but it was probably more traditional than I'm used to. At any rate, I've got tons leftover and will have it again tomorrow night.
Here is the recipe:
1 lb spaghetti or vermicelli
1 1/4 tbsp olive oil
3 cloves garlic, chopped
3 anchovy fillets, chopped
14 oz can of Italian plum tomatoes
1 cup pitted black olives (sliced)
4 tbsp capers
fresh parsley
While the pasta cooks, sautee the garlic and anchovies in the olive oil until soft. Add in the tomatoes with their juice, the olives and the capers. Cook through. Toss with the pasta. Sprinkle with chopped fresh parsley.
It's so good, the next time you see an old Italian whore, you'll want to give her a big kiss.
Turns out it's got two ingredients that I wasn't expecting. One, capers, I hate and one, anchovies, I assumed I didn't like. But when I went shopping I got them since I wanted to follow the recipe. Turns out I don't so much hate capers when they are buried among other ingredients. Actually, each of the sliced black olives ended up with a caper in their hole and I thought that was cute. And the anchovies, while stinky and slimy, really didn't register but I knew they were adding flavor to the sauce. I don't think I would be inclined to sit down and eat a tin of anchovies just for the hell of it but they worked nicely in the sauce.
On the whole I was very pleased with it. It was quite tasty and really easy to make and very economical. I guess whores don't have a lot of time to spend in the kitchen or a lot of money to spend on food. It was filling but light, probably because I put it on whole wheat spaghetti. If anything, the next time I make it, I will cook less spaghetti than the recipe called for. Or else make more sauce. It just seemed out of proportion but it was probably more traditional than I'm used to. At any rate, I've got tons leftover and will have it again tomorrow night.
Here is the recipe:
1 lb spaghetti or vermicelli
1 1/4 tbsp olive oil
3 cloves garlic, chopped
3 anchovy fillets, chopped
14 oz can of Italian plum tomatoes
1 cup pitted black olives (sliced)
4 tbsp capers
fresh parsley
While the pasta cooks, sautee the garlic and anchovies in the olive oil until soft. Add in the tomatoes with their juice, the olives and the capers. Cook through. Toss with the pasta. Sprinkle with chopped fresh parsley.
It's so good, the next time you see an old Italian whore, you'll want to give her a big kiss.