Monday, April 20, 2009
If you're Italian or you speak Italian, then you know what the translation is of Pasta Puttanesca. If not, please don't avoid this dish because of it's name. It literally means, "pasta the way a whore would make it." It was thought to have been created by Neapolitan prostitutes in the 1950s.
Why the name? Some thoughts are because it was a "tarted up" tomato sauce. Others say it was a cheap dish that could be offered to lure the customers into the brothel. One account states that it could be prepared in a short amount of time; therefore you had time to dine while waiting your turn. Sorry for the lurid details, but for some reason I found this fascinating.
Anyway, don't tell your guests these stories unless you're sure of the reaction. This is a lighter version of the original which became popular in the 1960s.
2 t. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, peeled and chopped
1 28-oz. can plum tomatoes, coarsely chopped, undrained
2 T. white wine
2 T. minced basil
2 T. chopped black olives
2 t. capers
6 cups cooked fusilli (corkscrew) pasta
2 T. minced parsley
2 T. grated Parmesan cheese
1. In a heavy skillet over medium heat, heat the oil. Saute the onion and garlic for 5 minutes. Add the carrots and continue to saute for 5 minutes more.
2. Add the tomatoes and white wine and bring to a boil. Lower the heat and simmer for 15 minutes.
3. Add the basil, olives, and capers and simmer for 5 more minutes.
4. Toss the cooked fusilli with the sauce. Garnish with parsley and grated Parmesan cheese as desired.
YIELD: 6 servings
Total Fat..........4 g
Sat. Fat...........1 g
Calories from fat..32
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories