Kates Playground Srtip

Hello! How are you?? '
I really, really well.
So today I put in another fast and tasty pasta.
What more ??!!!!
It 's a well known and famous pasta.
It seems it is a typical dish of Neapolitan and Roman.


origin of the name there are several theories .... the first and most reliable seems to be that ......

Arthur Schwartz reported the following about this dish:

" ... As regards its etymology (the term puttanesca) was the subject of the efforts of the imagination of many scholars who have tried in every way to find the solution to the riddle. Some say the name of this recipe was derived at the beginning of the century, the owner of a brothel in the English Quarter, which used to refreshment our guests with this dish, exploiting the speed and ease of preparation. Others refer to the underwear of girls of the house, to attract and entice the eye of the customer, probably wearing underwear of any kind, and bright colors and plenty of promising transparency. The many colors of this clothing would find themselves in the homonymous sauce: the green of parsley, red tomatoes, purple, dark olive, gray-green capers, garnet-colored peppers. Others argue that the origin of the name is attributed to the fantasy of a girl living Yvette the French, who was inspired to his roots in Provence. Yvette, probably, was not with only imagination, but also a sense of humor and irony rather caustic, maybe exploited to celebrate, through the name of this dish, the world's oldest profession. ... "

(Wikipedia)

But no matter what the origin of the name I believe it is very good.
you agree with me ????!!!=)

Ingredients (serves 4):
320 gr of spaghetti (or linguine or vermicelli) and peeled tomatoes
5
ripe peeled 200 grams of chopped black olives (if salted, wash them well)

salt 1 chili devil
1 tablespoon capers (if salted, wash them well) 1 bunch of parsley


oil 6 anchovy fillets to taste
Evo 2 cloves garlic


Procedure:
Peeled and are easily stripped from the supermarket in tin cans.

Cut the tomatoes into cubes. Cut into slices with olives and capers scicquarle.
Squeeze everything.
coarsely chop the capers.
Chop separately and the parsley and garlic.
Sauté in a pan a little oil, garlic and chilli into pieces.
Add the anchovies and wait for it to dissolve in the sauce ... while continuing to mix.
then add the chopped tomatoes, capers and continue cooking for 15 minutes.
Boil and drain the noodles (or spaghetti or linguine) and add to the sauce.
Skip all for 1 minute and sprinkle with chopped fresh parsley previously.

I hope that you enjoyed this recipe.

A big kiss. Lella