The literal translation of this pasta is “the lady of the night.” There are many stories, but one of the most popular says that during World War II, some women had to resort to becoming ladies of the night. It is said that this was a quick and filling pasta the “ladies” would prepare when they had a free moment to eat. Still to this day, Pasta Puttanesca can be found in most trattorias all over Italy. This pasta goes amazingly well with a glass of Poggio Grande Scorbutico.
See ingredients, directions and pairings.
1 28-ounce can of Imported Italian Tomatoes, crushed
4 Anchovy Filets, minced
3 Garlic Gloves, minced
20 Oil Cured Black Olives, pitted and halved
3 tablespoons Capers
1/4 cup EVOO
1 cup Italian Parsley, chopped
A Splash of White Wine
Sea Salt and Pepper to taste
1 pound Pasta, cooked al dente