The Colonel's Pasta alla Putanesca


1 Tin of Anchovy Filets (Don't worry they disappear. They're just used for flavor!)
2 Tbs. Olive Oil
Garlic (As much as you like. 3 or 4 cloves is a good start)
1 28oz Can Tomatoes (Crushed�The Tomatoes, not the can!)
1 Small Jar Capers (Drained)
1 cup Black Olives (Halved)
2 Tbs. Basil (Fresh is best, but if you do used dry use half as much)
� tsp Red Pepper Flakes (Or as much as you like, but if you leave them out, call this dish something else, and don't blame The Colonel!)
Salt (You're not gonna need too much because of the anchovies. So watch it!)
Black Pepper to taste
A couple of teaspoons of chopped Fresh Parsley for garnish

Saute the anchovies in the olive oil. When they dissolve, lower the heat and add the garlic. Cook it until it turns a golden brown, and then add the tomatoes, the capers, the olives, the basil, and the red pepper flakes. Gently simmer adding salt and pepper as needed. Cook the sauce for about half an hour or until it's thickened enough to make you happy. Remember, the beautiful thing about this sauce, besides it's fantastic flavor, is the fact that it cooks quickly. You can serve this over spaghetti or whatever pasta your family likes best. Garnish with the chopped parsley and some Parmesan cheese.

Colonel St. James was first intrigued by the name and the legend behind this most wonderful pasta dish. The name translates into English as "Whore's Pasta", and the story goes that the sauce was a favorite among Italian Ladies of Ill Repute. Putanesca can be prepared with ingredients usually found in the home, and it doesn't require the usual hours of simmering and pot watching like other pasta sauces. This feature of the sauce allowed the "Ladies" to be able to cook a delicious meal for their families, while not spending too much time off the street corner. Also, the pepper flakes make it as hot as a Latin lover, so be ready!

Now, obviously you don't have to be a prostitute to enjoy this dish. Just busy, and hungry!!

Copyright � 2001, Colonel St. James


Printer Friendly Version


Back to The Colonel's Homepage