This is a great recipe. I make it all the time. I admit I like to say that we’re having Whore’s Pasta for dinner, but I also make it because it tastes great. It’s actually called Pasta Puttanesca. I think that’s just Italian for Whore’s Pasta. The recipe originally came from here, but I’ve made some changes. The main one is lowering the salt content.
[ad#Adsense-1]
Ingredients

• 1 large onion finely chopped
• 5 cloves of garlic finely chopped
• 1 2 oz tin of flat anchovies finely chopped
• 1 28 oz can of chopped tomatoes
• 4 teaspoons of capers drained and rinsed
• 1 3.8 can of sliced black olives drained
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of red pepper (use less if you prefer your food less spicy)
• 1 teaspoon of dried parsley
• 3 tablespoons of extra virgin olive oil
• spaghetti (I’m not sure how much. I usually use about half a box.)

Cook the spaghetti. While the spaghetti is cooking put 2 tablespoons of extra virgin olive oil in a large frying pan with the chopped onion. Cook the onion on medium heat until it is translucent, about five minutes. Add the garlic in and chopped anchovies. Stir the food constantly and make sure the anchovies break up and are evenly distributed amongst the onion. Cook for about a minute. Add the tomatoes, olives, capers, black pepper and red pepper. Bring to a boil and reduce heat to medium low–not too low–and let simmer uncovered for ten minutes. Remove from heat and add parsley and one tablespoon of extra virgin olive oil. Your spaghetti should’ve finished cooking awhile ago.

When I eat this the first day–we always have leftovers–I just spoon the sauce over the pasta. When I reheat it for lunch, I mix the spaghetti and sauce and heat it up together in the pan. I think that’s the way you’re supposed to serve it in the first place. I don’t because I have a problem with pan size. My pan is too small and everything starts spilling over the edges making me feel quite annoyed. Being a better planner than me you will probably come up with a situation to this problem.

Now chow down. This recipe feeds two people two times or four people one time.