So did you know that Spaghetti alla puttanesca is an old school Italian recipe translated as “spaghetti a la whore”. Yeh I’m not even lying! The recipe has been around forever. People argue about where the name came from; my favorite explanation is that it was popularized by prostitutes and mistresses making it for their clients as a midnight snack, as all of the ingredients are usually on-hand. I like it because it’s spicy, fast and easy (no disrespect to the ladies).
For that reason and that reason alone, I’m making this often. Almost weekly even.
- 3 courgettes (zucchini)
- 2 tablespoons extra-virgin olive oil
- 4 to 6 cloves garlic, chopped
- 1 tin flat anchovy fillets, drained
- 1 /2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 tablespoons capers
- 1 (32-ounce) can chunky style crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- A few grinds black pepper
- ¼ cup (a couple of handfuls) flat leaf parsley, chopped
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
- Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.
- Add olives, capers, tomatoes, black pepper, and parsley.
- Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- While sauce is bubbling, spirals zucchinis. Cook in a pot of salted boiling water for aprox. 4 mins or until tender. Drain.
- Toss sauce with cooked zucchini noodles and serve immediately. (please note, the longer this dish sits out, the more watery it gets).