Pasta alla Puttanesca (Italian Naples Olives, Capers and Tomatoes)

Pasta with Puttanesca sauce is a classic Italian recipe, born in Naples and traditional in Rome as well. It seems that the term Puttanesca originates from the workers of Italian brothels, called grossly puttane. The legend says, this recipe was created by the owner of one of the many brothels in Spanish Harlem district of Naples, hence the name Puttanesca. A more polite tale describe the adjective Puttanesca as an explanation of the recipe: quick and simple to prepare, and made with easy-to-find ingredients.

The Neapolitan Pasta Puttanesca requires fresh or peeled tomatoes, garlic, black olives, capers and fresh parsley. It is also called Aulive e Cchiapparielle (olives and capers). Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it is also paired with penne, bucatini, linguine and vermicelli.

Pasta:
1 lb spaghetti or other long pasta (450 g)
4½ Tbsp. coarse salt

Sauce:
1 lb tomatoes purée (450 g)
3 cloves garlic
5 oz black olives, pitted (140 g)
2 Tbsp. capers
1 Tbsp. fresh parsley, minced
2 Tbsp. extra-virgin olive oil

Peel and crush the cloves of garlic, then sauté them in the olive oil until pale golden. Add the tomato purée, and cook 15 minutes over low heat.

Add the capers and olives, and cook the sauce for 5 minutes more.

In a large pot of boiling salted water, cook the pasta until al dente (about 8 minutes). Add drained pasta to sauce and toss well until some of the sauce is absorbed by the pasta.

Makes 4 servings.