Tom has found a new hobby. Whenever he goes to a restaurant, viagra he orders an entree, and if he likes it enough, he comes home and challenges me to recreate it. He’ll say “I had Penne Puttanesca this weekend. It was good, but I bet you can make it better.” Sneaky. Very sneaky. He knows I like a challenge.
So, this weekend I set out to recreate the puttanesca pasta he enjoyed so much. A quick read on wikipedia revealed tons of interesting tidbits about puttanesca — most of which had to do with the origins of the dish’s name. Apparently, no one really knows how this dish came to be named after ladies of the night (to put it nicely). Some say it’s because it’s cheap and quick to prepare, others say that brothel madams made the dish to lure customers into their “shop”, and still others say it’s for reasons too vulgar to mention on a food blog. In the end, no one knows how Puttanesca got its name. And frankly, I’m not sure I care. It’s quite tasty either way.
This simple pasta is inexpensive and comes together in 20 minutes or less, which makes it the ideal candidate for a weeknight dinner (or lazy weekend dinner if you’re sick like me!). Also makes a good Lent Friday dish. Simply saute garlic and dried chiles in olive oil, add tomatoes and anchovies, simmer, then stir in some olives and capers. Toss with pasta and you’ve got a strong and spicy pasta dish that sure to entice.