Pasta "in the Whoreish Fashion"

If that title didn't get your attention, then I don't know what will.

The inspiration for this recipe came from when I was running 5 miles on the treadmill the other day.  Why was I doing such a crazy thing?  It has something to do with the half marathon I am supposed to run NEXT weekend, even thought I have not done a long run in over a month due to all of the traveling I have been doing.  I am afraid readers, very, very afraid.

But I digress.  As I was torturing myself on the treadmill, I happened to come across Nigella's Kitchen on Food Network.  Nigella was making Pasta alla Puttanesca, which she said translates roughly  to "pasta in the whoreish fashion", or as she likes to call it, "Slut's Spaghetti".  According to Nigella, there is some debate as to where this name comes from.  Some speculate that the pasta is whoreish because you can throw it together with mostly canned/jarred ingredients instead of running to the store to buy fresh products, leaving you plenty of time to entertain your gentleman callers.  Others posit that the bold, in your face flavors of the pasta are responsible for the name.  

Whatever the case, pretty much everyone can agree that the pasta is delicious.  I couldn't resist giving it a try and I hope you will too!

Pasta alla Puttanesca

3 Tbsp olive oil

8 anchovies packed in olive oil, drained and finely chopped

2 cloves garlic, minced

1 tsp crushed red pepper flakes

14 oz can tomato sauce

2 Tbsp non-pareille capers, drained and rinsed

2 1/4 oz can of black olives, finely chopped

1 lb spaghetti

finely chopped Italian parsley (as a garnish)

First you will need anchovies packed in olive oil:

 Drain the can and remove 8 anchovies:

Finely chop them and place them in 3 Tbsp of olive oil over medium heat (the anchovies will have small bones in them - don't worry about removing these as they will break down during cooking):

After about 3 minutes of cooking, the anchovies (and bones) will start to disintegrate like so:

Once they have fully disintegrated, add the crushed red pepper flakes:

And garlic to the pan and cook for about 1 or 2 more minutes:

Next, you will need a can of tomato sauce:

Add the tomato sauce to the pan and stir:

Then grab some capers:

Scoop the capers into a small bowl and rinse them several times with water before adding them to the sauce:

Grab a small can of black olives:

Dice them and add to the sauce.  Stir and allow the sauce to simmer for 10 to 15 minutes:

In the mean time, cook your spaghetti:

Once the spaghetti has finished, drain it and add to the sauce, tossing to coat evenly:

Plate the pasta, garnish with parsley, and enjoy!