Puttanesca Pasta

Yield: 4 Servings
Prep: 10 mins

September 20, 2011 • Light and Tight Series, Pasta, Recipes

Who knew there is gossip among food. Yes, that’s right even food and its origins have their dirty little secrets. And straight out of a seedy dirty-esk page of a, well, history book I give you the story of putannesca. (not really a history book, I googled this) It appears checkered pasts are not only owned by people but now infamous Italian dishes as well. Rumor has it the puttanesca recipe or spaghetti alla puttanesca even known as “Whore’s Spaghetti” originated in Naples and that “Night Ladies” or prostitutes around the 1950s when brothels were open in Italy would serve this dish to their clients. I know only this, the ingredients begged, “Know me.” The aroma subtly called my name while the flavors whispered, “You’ll be mine forever.” I am now convinced the Tree of Good and Evil was made of some sort of food as nothing but the beautiful sense of taste that seriously calls me by name would make me consider sending the fate of the world to hades in a hand basket.

For a brief moment as I write this, I am drawn away with the thoughts that maybe Christian didn’t finish his food and there will be a small taste left waiting for me in the kitchen. Which is a funny thought and most likely attests to the beguiling of this recipe because he is years past those days when he couldn’t finish his food and is why we now affectionately refer to him as “Arm and a leg,” since feeding him is now costing me an arm and a leg.

Given the meager ingredients of this dish I am left to imagine money was an issue and the something-for-nothing-concept might’ve made it’s debut right there in the house of ill repute. Because if ever a meal mimics that concept so well it is this dish. Regardless of the harmless drama this recipe’s history boasts, its richness exemplifies “old Italy” (something) and the cost to make this classy alluring meal is next to (nothing). Simple classy!