This spicy pasta dish originated in the Naples area, where it was named for local women of the evening, who used to make this for their clients. It can be quickly assembled using a few kitchen staples. If you like it spicy, then this dish is for you.
Ingredients:
4 T. olive oil2 cloves garlic, finely minced
1 T. dried pepper flakes
2 oz. can anchovy fillets, chopped
14.5 oz. can diced tomatoes
2/3 c. pitted black olives (or Kalamata, used in demonstration)
2 T. capers, rinsed
1 T. tomato paste
1 lb. spaghetti
2 T. fresh parsley, chopped
Bring a large pan of water to a boil. Add salt and spaghetti. Stir and cook until pasta is al dente.
In a large frying pan, add olive oil, garlic, and dried peppers. Cook 2-3 minutes until garlic is golden.
Add anchovies and mash with a fork into the garlic and peppers.
Add tomatoes, olives, capers, and tomato paste. Stir well and cook over moderate heat.
Drain pasta and add to skillet. Toss with tongs. Raise the heat and cook for an additional 1-2 minutes, turning the pasta constantly.
Sprinkle with parsley and serve. Traditionally, no cheese is served with this dish. However, this is at your discretion.
Serves 4
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