Scatter with chopped parsley, if there's some to hand, and serve in slatternly style, preferably with an untipped cigarette clamped between crimson-painted lips. At any rate, mix the drained spaghetti and sauce together, adding a little reserved pasta water, as needed, to help everything emulsify. Otherwise, just before the pasta is ready, remove a cup of cooking water, and reserve it. If you're using a wok-shaped pan or similar, you can use tongs or a pasta claw to lift the spaghetti straight into the sauce.Going back to the sauce, add the tomatoes, olives and capers and simmer fairly gently for about 10 minutes, stirring every now and again, by which time it will have thickened slightly.This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.Then add the garlic and chilli flakes and cook, stirring, for another minute. Add the anchovies and cook for a minute or so, pressing and pushing with a wooden spoon all the time, until the anchovies have almost “melted” into the oil.Pour the oil into a pan that can, for ease, take all the ingredients later I use my wok-like stir-fry pan for this.Put water for pasta on to boil, though you don’t need to get started on the sauce until it is pretty well boiling.I'm slatterning!" This is perfect for a slatterning day."įor US cup measures, use the toggle at the top of the ingredients list. I recently had a twitter conversation with one Jim Hewitt about the new name for this, and I gratefully end with this fabulous message of his: "On those days when my mum couldn't be bothered to brush her hair and cooked dinner using whatever was in the cupboard she would say: "Hush. Ingredients 1/4 cup plus 1 tablespoon Filippo Berio extra-virgin olive oil 1 small hot red pepper, slit 1 large clove garlic, minced 1 2-ounce tin anchovies. Very flavorful with a pleasing tartness and snappy spice. And you can fiddle around with quantities as pleases you generally vegetarians and vegans, for example, can just leave out the anchovies and maybe bump up the olives and capers a bit. just a hint of violets ripe flavors and smooth tannins make this the perfect pasta wine. Do add more fire, in the form of chilli flakes if you wish, though I should warn that even if the first mouthful doesn't seem that hot, the fieriness builds up as you eat. passe passed passer passes past pasta paste pasted pastor pastry pasty. Whatever you call it, it is as flavoursome to eat as it is easy to cook. hardly hardy hare harem hares hark harlot harm harmed harms harp harps. And yes, I realise that it’s not really necessary to translate the title, as this store cupboard standby of pasta with anchovies, olives, capers, garlic, chilli flakes and tinned tomatoes is widely enough known, but humour me: Slattern’s Spaghetti it now is!Īlthough you will often see its Italian name explained as meaning “whore’s pasta” in English, the general consensus seems to be, however, that this is the sort of dish cooked by slatterns who don’t go to market to get their ingredients fresh, but are happy to use stuff out of cans and jars. Top with fresh basil and serve on pasta.My version of pasta alla puttanesca has had a slight name change.Add pepper flakes and sauté them with the anchovies.Chop the anchovies and add them to the hot pan, adding more oil as necessary.Pour off some of the oil from the anchovies and lightly sauté the garlic.So I would suggest making this amount for two, and leaving a bit of extra sauce on the side to dip bread into.Ģ – 3 fresh tomatoes, chopped or 1 can of chopped tomatoes In my opinion, this amount is a bit too much for 2, but too little for 4. It is apparently a sauce that the prostitutes of Rome can cook quickly between assignations, a sauce that inflames the desire. Its true name is Puttanesca, from alla puttanesca (“in the style of a prostitute”), but for us it is just Harlot Sauce. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed. This is a sauce that Tim & I make whenever we need a quick, comforting pasta. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes.
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