Fettuccine Puttanesca

Total time: 30 min

Active time: 30 min

Serves: 3

Puttanesca is a tasty and vibrant sauce. Derived from the Italian puttana,puttanesca means "in the style of the whore". There are different accounts on how the sauce comes to be associated with the word. One says that prostitutes made this quick sauce to keep interruption of business to a minimum. A second believes that they made it for clients awaiting their turns. Yet another reports that it was a favorite of married women in a hurry for rendezvous with their paramour.. Regardless of origin, this recipe is guaranteed to be popular with family and friends.

Ingredients

1 pound fettuccine

2 pounds cherry tomato

If available:

3 ounces anchovy

1 bulb garlic

1 teaspoon red pepper flake

30 kalamata olives

2 tablespoons capers

Steps

  1. Place pot on stove under medium-low heat.

  2. Spread anchovy onto pot.

  3. Mince garlic and add to pot.

  4. Add red pepper flake.

  5. Increase to medium-high heat. Wash cherry tomato and add to pot. Stir content. Cover pot and let cook, stirring occasionally.

  6. Bring a large pot of water to a boil.

  7. While waiting for water to boil, roughly chop up kalamata olives and capers. Set aside.

  8. Once water in large pot boils,immerse fettuccine. Stir constantly to prevent pasta from sticking to pot.

  9. When fettuccine is almost al dente,turn off heat to large pot. Transfer to pot with cherry tomato and anchovy. Reduce to low heat.

  10. Spoon a few teaspoons of starchy water from the large pot. Mix fettuccine well with the rest of the ingredient.

  11. Add kalamata olives and capers. Stir. Cover and simmer for three minutes.

  12. Serve on your favorite pasta plates.