Putanesca Integrale

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.