"Whore’s pasta. Was ever a name so perfectly suited to a dish?
It's edgy, spicy, and just the right side of wrong, conjuring up visions of Neapolitan streets and dangerous women in tight dresses".
- Sophie Dahl -
Puttanesca sauce with tomatoes, garlic, capers, anchovies, oregano, olives and Sriracha
Enticed by the packaging of Lidia's new line of pasta, I purchased the fusilli and surprisingly was very impressed with the quality of the pasta
1 lb fusilli or other dried pasta
2 28 oz cans of San Marzano Italian peeled plum tomatoes
1/4 cup olive oil
1 tsp dried oregano
1/8 tsp dried red pepper flakes, or to taste
1/2 tsp Sriracha hot sauce
1/2 cup canned sliced black olives or pitted Nicoise
1/4 cup drained capers
4 garlic cloves, peeled and finely chopped
8 anchovy fillets, coarsely chopped
1/2 cup red wine
1/2 cup chopped Italian parsley, plus additional for garnish
2 tsp salt
1 cup grated Parmigiano-Reggiano, for garnish
Bring 4 quarts of water to boil in a large pot. Add some salt and stir in the dried pasta. Cook until tender but still firm. Drain immediately and add to the puttanesca sauce, stirring well to combine. Serve immediately with a garnish of chopped parsley and grated Parmigiano on the side for sprinkling over the pasta.