Pasta Puttanesca

The name translates to "whore's pasta", and there seem to be many origins for the etymology.

One is that whores used it to attract customers. The other is that married women could jump out for their evening assignation with their lovers, and still get back in time to make this simple dish.

Unfortunately, as charming as the stories are, neither stands up in the light of clear hard-headed logic. Why would whores want to kiss "garlic- and anchovy-breath"? And wouldn't husbands figure out if there was a "standard" dish that all tryst-seeking wives were making?

Nevertheless, the dish is quite the "dish". It ticks off all the correct boxes, and hits all the high notes of simple Italian food.

Easy? CHECK.
Salty? CHECK.
Umami? CHECK.
Carbs? CHECK.

Naturally with dishes of this nature there are as many variations as housewives (or their lovers.)

Ingredients

8 cloves garlic
6-8 anchovies
olives
capers (salt-preserved NOT brined in vinegar)
2 dried red chillies
tomatoes (or just use homemade "tomato paste")
parsley
salt
pepper

pasta (cooked al dente)

Recipe

First up, the mise-en-place. Clockwise, we have garlic, pasta, capers, tomatoes with anchovies in the center. (The tomatoes are chopped even though it's not obvious from the picture. The capers have been removed from the salt, and washed till the salt is gone.)

Fry the whole garlic, when it is dark golden, add the anchovies. They will just "melt". Add the red chillies (not shown.)

Toss in the tomatoes, cook for a bit. Grate some fresh pepper (not shown.) Go easy on the salt. The anchovies are typically salted, and it's easy to overdo it. You can always add it later.

Toss in the olives and capers, cook for a bit.

The sauce is ready. Add some parsley at the last minute (not shown.)

Add the pasta, mix thoroughly, and shave some parmigiano-reggiano over it.