The Hirshon Neapolitan Spaghetti alla Puttanesca

Citizens, Spaghetti alla Puttanesca originated in the Italian city of Naples and employs a robust and spicy sauce made from tomatoes, black olives, capers, anchovies, garlic, and herbs, usually oregano and parsley but sometimes also basil. Puttanesca translates as “in the style of the whore.” The name actually derives from the Italian word “puttana” which means whore. Puttana in turn arises from the Latin word putida which means stinking.

As noted on foodreference.com:

Now I’ll bet your wondering how this tasty dish became associated with such sordid content. As is often the case when sifting through culinary history, there are multiple explanations. The first interpretation is that the intense aroma, (harking back to the “stinking” Latin definition), would lure men from the street into the local house of ill repute.

Thus, the Napolese harlots were characterized as the sirens of the culinary world. Three additional accounts all hinge on the fact that Puttanesca sauce is easy and quick to make. The first is that the prostitutes made it for themselves to keep the interruption of their business to a minimum. The second is that they made it for the men awaiting their turn at the brothel. And the final version is that it was a favorite of married women who wished to limit their time in the kitchen so that they may visit their paramour.

A spicy history for a spicy and delicious sauce – I hope you will give it a try, Citizens, as it is one of my favorite quick pasta dishes! My version is differentiated by its use of roasted tomatoes and a combo of roasted and fresh garlic as well as a touch of red wine, which I find adds a new level of flavor to the experience. My favorite brand of anchovies, such a necessary part of the flavor profile for this recipe, are these.

Battle on – The Generalissimo

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