pasta recipe:

spaghetti puttanesca

ingredients

spaghetti	200		gm
olive oil	50		ml
garlic cloves	3		pc
chilli (small)	1		pc
tomatoes (tinned)	400		gm
olives - kalamata	100		gm
capers	2		tsp
anchovies (chopped)	1		tsp

production

1. Heat water ready for the pasta
2. Warm the olive oil, add the sliced garlic and cook until it is pale gold in colour
3. Add the chilli (cut into fine strips) and cook for 1 to 2 minutes
4. Add the remaining ingredients and simmer gently until the sauce is a thick mass with no liquid left
5. The sauce should be strong and pungent in flavour
6. As the sauce is close to being ready cook the pasta as per attached notes
7. Drain the pasta (but do not rinse)
8. Add the pasta to the sauce and combine thoroughly
9. Serve with fresh basil leaves and fresh parmesan separately

chef notes:

The stories regarding the origins of this dish are many and varied, as
are the recipes.

the recipe
The above ingredient amounts are guidelines only, even using the
same amounts, the final result may vary each time, due to the quality of the ingredients, the sugar content of the tomatoes, the exact size and heat of the chilli etc. Because of this constant tasting and adjusting of the sauce is required as it is being cooked (more olives, less capers, etc)

the origin
The name of the dish translates as whore's spaghetti.

One of the earliest mentions of the recipe/dish only dates back to the early 1960s.

Some of the origin stories include:

• from the fact that it was a quick, cheap meal that prostitutes could prepare between customers
• the sauce's hot, spicy flavour and pungent smell
• that the dish was offered to prospective customers at a low price to entice them into a brothel

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