Spaghetti alla Puttanesca, which means literally, "Whore's Spaghetti, or Pasta in the style a whore would make it1" originated in Naples. Many chefs have speculated on the origin of the name, but no one seems to agree. Some claim the name came about because it could be made very quickly by a prostitute between clients; others say it was because it was very cheap to make and prostitutes could afford it; but it could also be named so because it is slightly hot and spicy.
This puttanesca sauce is not authentic since it contains slices of Italian London Broil from the London Broil Module. However, it makes a delicious Italian meal, and is very quick to make since it starts with bottled spaghetti sauce as a base, and the meat from the module is made ahead. It makes a filling and satisfying meal, needing only a salad and crusty Italian bread as accompaniments.
Spaghetti is the traditional pasta used with puttanesca sauce, but you can use your favorite shape.
1 26 oz. jar spaghetti sauce, your favorite such as Ragu or Prego
1/2 cup sliced black olives
1/4 cup sliced green olives
2 tablespoons capers
1 teaspoon anchovy paste
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried basil
12 ounces spaghetti, or other pasta
2 cups Italian London Broil from the Italian London Broil Module
freshly grated Parmesan cheese, (optional)
In a saucepan, mix the sauce ingredients and bring to a boil; turn heat down to a simmer and cook 15-20 minutes, or until the pasta is done. Keep the sauce steaming hot.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until it is barely tender - al denté; drain and place on a large, deep serving platter. Arrange the London Broil slices over the pasta, then pour the hot Puttanesca sauce over all. Serve immediately with Parmesan cheese if desired.
Weight Watchers® = 12 points without Parmesan cheese and pasta (sauce and meat only)
1"Pasta Puttanesca." Wikipedia, The Free Encyclopedia. 19 May 2007, 09:06 UTC. Wikimedia Foundation, Inc. 5 Jun 2007