I figured it had been a while since I had done a cooking post so I figured with everyone’s concern being elsewhere *ahem, Ravens winning the Superbowl, ahem* it was a good time. Plus, I felt like going outside my comfort zone and eating something I hadn’t eaten since I was 14….ANCHOVIES!
In case you didn’t know this about me, I hate fish…unless its raw and/or tuna. Go figure. So this was a reaaaaaaalllll stretch for me.
I love Nadia G. She is my future 3rd ex-wife. No worries, we stay friends. This is her recipe. I changed a couple things by adding a whole diced shallot, less olives, leaving the tomatoes whole while cooking and using wheat spaghetti ..OH! I also added everything before the tomatoes plus threw on some grated parmesan reggiano….other than that I did exactly as I was instructed 🙂
It’s delicious. And the name? “Spaghetti a la Puttanesca” literally translates as spaghetti as cooked by a whore. YESSSSSS! I love it. There is a whole back story to this traditional dish, but I will make you find her telling it. It is described in two different episodes. Google is your friend, my friend.
Here is the recipe as described by her here:
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil
- Pinch hot chile flakes
- 1 clove garlic, minced
- 6 anchovy fillets, roughly mashed with a fork
- 2 cups ripe cherry tomatoes, halved
- 15 kalamata olives, pitted and coarsely chopped
- 1 heaping tablespoon capers, coarsely chopped
- Large pinch brown sugar
- Pinch sea salt and freshly ground black pepper