It’s the end of the week. If you’re like me, you feel like collapsing on the couch, but as you walk through the door of your apartment, you realize you still have to make dinner. The fridge and cupboard are nearly bare, save for a few canned goods and leftover ingredients from meals earlier in the week. Where do you turn? Why, to the culinary namesake of the women employed in the world’s oldest profession of course: pasta puttanesca, or “whore’s pasta.” Legend has it that prostitutes would make this dish because it was fast, easy, and didn’t require fresh produce as they didn’t have time to run out to the market a daily basis.
While the name may not sound appetizing, this simple combination of onion, tomato, capers, and olives really is good, especially with a few slices fresh bread. Recipe after the jump.
Whole Wheat Penne Puttanesca
Makes 2 servings but can be easily doubled. Note: Anchovies are often used in this dish, but since I’m not a big fan, I added a few drops of Asian fish sauce instead.
-1/2 lb. whole wheat penne pasta
-2 tbs. olive oil
-1/2 diced medium yellow onion
-1/2 tsp. red pepper flakes
-2 cloves minced garlic
-1 14 oz can diced tomatoes with liquid
-2 tbs. capers
-1/4 cup sliced black olives
-1/4 tsp. fish sauce
-2 tbs. roughly chopped parsley
-Salt and pepper to taste
1) Put a pot of lightly salted water on to boil for the penne. Cook the pasta according to box directions as you make the sauce, drain, and return to the pot. (Note: If you prefer to not use whole wheat pasta, that’s also fine. Whole wheat pasta has a slightly toasted nutty flavor and takes a bit longer to cook.)
2) Coat the bottom of a large skillet with olive oil over medium heat. Add the onions and cook for 4-5 minutes over medium heat until almost tender. Add the garlic and red pepper flakes and cook for about 30 seconds, stirring often.
3) Add the diced tomatoes, capers, olives, and fish sauce and simmer for 8 minutes. The liquid from the tomatoes should be bubbling, however if the sauce becomes too dry, add pasta water from the pot in 1/4 cup increments.
4) Add the chopped parsley and cook for an additional 1.5 minutes. Try the sauce and add salt and black pepper to taste. If you want more of a kick, sprinkle in a few more red pepper flakes.
5) Add the drained pasta to the sauce and stir. Cook until heated through and serve. Top with Parmesan cheese if desired.
