Recipe from Italopunk by Vanja van der Leeden
Puttanesca is the world-famous pasta from Naples. According to Neapolitan folklore, the recipe originated from the red light district. They say it was made by a prostitute, or that the customers were fed it to regain their strength after an exhausting visit to a lady of the night. Others say perhaps the name was simply made up because the pasta turns “whorish red” because of the tomatoes. I will leave it as a mystery. In Lazio they add anchovies to the puttanesca; I love it. With its hearty flavors, this sauce is perfect for whole-wheat pasta, which benefits from the counterbalance. I finely chop the anchovies and capers so they can melt together in the olive oil. I also coarsely chop the olives, which is tastier and more subtle than having to eat them whole. Finally, I finish the sauce with a drizzle of cream, which makes it rich and complex.
Whole wheat pasta
6 tablespoons (90 ml)
extra-virgin olive oil
10 anchovy fillets, finely chopped
½ cup (60 g) pickled capers, drained and finely chopped
2 garlic cloves, crushed
1 ½ teaspoons chili flakes
¾ cup + 1 tablespoon (125 g) Taggiasca olives, chopped
1 pound 5 ounces (600 g) crushed tomatoes
Few sprigs fresh oregano
Zest from ½ lemon
3 to 4 tablespoons heavy whipping cream
Sea salt
Handful fresh Italian parsley leaves, chopped
Pour the olive oil into a large pan and add the anchovies, capers, garlic, and chili flakes (if you want it less spicy, use less or omit chili flakes completely). Put on low heat and let the anchovies melt. Then add the olives.
Add the crushed tomatoes. Season with the oregano leaves and lemon zest, then simmer for 10 minutes. Add the cream.
Meanwhile, put on a large pot of water and generously salt it. Cook the pasta al dente and transfer the pasta to the pan with the sauce. Mix everything together well.
Serve in shallow bowls with the parsley leaves sprinkled over the top.
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