Pasta Putanesca

Care for some ‘whore style spaghetti’?  This interesting name for a sauce got its name from local prostitutes in Naples, Italy. They whipped up dishes which had inexpensive and available ingredients in the Mediterranean region – olive oil, olives, tomatoes, basil leaves, and anchovies. Since these ingredients were abundant therefore inexpensive, it was believed that these ‘ladies of the night” were able to afford them on a regular basis and would cook putanesca  often. 

Here in the Philippines, far far away from the Mediterranean sea , these ingredients, particularly good quality olive oil  does not come cheap. Fruity yet savory with lots of  heart  health benefits, good quality olive oil would make or break this dish.  I suggest using a good kind of olive oil to fully savor the flavors in this dish. Instead of the anchovies often used in classic putanesca recipes, I used Spanish style sardines which I think is more practical but very similar to anchovies. Just smash and sauté  the sardines with browned garlic for several minutes to achieve the same “almost nutty” flavor of anchovies.

This  is a versatile dish—simply omit the salami or any cured meat if you want a meatless version.   Make it as hot and spicy as you want by adding more chili, or by omitting the chili to make it child-friendly.  I enjoy whipping up this dish because of the availability of ingredients.  You and your family, or guests will love eating this dish because of its zesty taste –a little tangy, a little spicy, a little salty.   If you haven’t tried making putanesca  at home, I’m sure you’ll love making this recipe over and over again J.

Pasta Putanesca

Yield: 3 cups sauce/ 5-6  persons

Ingredients:

4-5 pieces Spanish Style Sardines (preferably bottled in extra virgin olive oil)

1 head garlic, minced

1 cup extra virgin olive oil plus ¼ cup from the bottle of Sardines

1 (250 grams) pack spaghetti sauce (I used Del Monte Italian Spaghetti Sauce)

½ cup salami, spiced ham or bacon, chopped   (I used Purefoods Salami)

½ cup slack olives, chopped

¼ cup capers

1 small can button mushrooms, sliced

¼ - ½ teaspoon chili flakes

½ teaspoon salt

½ teaspoon black pepper

1 Tablespoon dried basil (optional)

1 teaspoon dried oregano (optional)

1 Tablespoon ground flaxseed (optional)

280 grams (uncooked) pasta, cooked to package directions

Directions:

1. In a medium nonstick pan, fry salami until brown and almost crispy. Set aside in a

    small bowl.

2. In the same pan, over low to medium heat ¼  cup olive oil. Add garlic and cook until

    light brown.

3. Add Spanish sardines. Smash very well to blend with the garlic.  You may now add

    about ¼ cup oil from the bottle of  sardines.  Simmer for 3-5 minutes.

4. Add the rest of the ingredients, remaining 3/4 cup olive oil, and fried salami.

    Simmer for 5 minutes.

5. Adjust seasonings. Toss in or top on your favorite noodles.

6. Serve with grated parmesan cheese if desired.