Spaghetti alla Puttanesca

Apparently Puttanesca was create in Naples during the 1950s and its name is derived from the Italian word for whore, puttana! 

Most recipes I've come across use anchovies but the apparently the original Neapolitan version is prepared without the salty fish, so that's good enough for me to call this the real traditional recipe. 

Ingredients
serves 4

320g spaghetti 

400g San Marzano tomatoes, peeled and chopped

100g fresh black olives, halved and pitted

2 tbsp capers, rinse to desalt

2 garlic cloves, crushed

5 tbsp extra virgin olive oil

1 tsp fresh oregano

1 tbsp fresh parsley, finely chopped

1 tbsp fresh parsely, roughly chopped

1 dry red chilli, whole

salt, to taste

Method

In a large saucepan heat the olive oil over a medium temperature. Add the dry chilli pepper first and fry for a minute before adding the crushed garlic cloves.

After another minute add the pitted olives, capers and fresh oregano.  Continue to fry for a few minutes.

Add the chopped tomatoes. Stir well and bring to a simmer.  Cover with a lid. 

Bring another saucepan of water to a boil and add a good pinch of coarse salt. Cook the spaghetti as recommended to al dente. Usually about 10 minutes.

After 5 minutes stir the puttanesca sauce and add the finely chopped parsley.  Cover again with a lid and cook for 5 minutes. Find and remove the dried chilli pepper. Taste and season with salt if needed. (usually doesn't because of the capers)

Once the spaghetti is cooked al dente lift it out using a pasta fork directly into the sauce.

Stir well and continue to cook for another 2 minutes. Add a splash of cooking water if needed to help make it a little saucier and cling more to the pasta.