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Showing posts from May, 2016

Pasta Puttanesca - Roman Comfort Food

Italian food has a wonderful variety of different regions and styles. In my travels, I have learned to appreciate the delicacy and subtlety of the various regional cuisines. This is one of those recipes that reflects true home style Italian cooking of Rome.



The loose translation of this dish is, “spaghetti in the style of a prostitute". I don’t know exactly why it has this name, but I have heard that it was a quick dish to throw together, and as such it was popular with the “ladies of the evening”.
Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed Tomatoes, or whole tomatoes that are lightly chopped in the processor. San Marzano’s are the best.
4 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets, leave out if you want it to be vegan ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly supe…