In Italian, this dish translates to ‘spaghetti of the prostitute’.
Perhaps it’s a cultural thing, but garlic, anchovies and capers don’t seem like the most obvious thing to eat before going to work.
Or it could be that, historically, the name comes from the fact that this dish is very quick to cook and eat.
- 400 g spaghetti
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 10 anchovy fillets in oil, drained, finely chopped
- 2 tbspflat-leaf parsley, chopped
- 600 g(about 4) tomatoes, chopped, juice reserved
- ½ tspdried chilli flakes
- 50 g(¼ cup) salted capers, rinsed, drained, chopped)
- 50 g(⅓ cup) pitted black olives, roughly chopped
- extra virgin olive oil and grated Italian Parmesan (such as Grana Padano), to serve
Cook pasta in a large saucepan of boiling, salted water until al dente. Drain, reserving a few tablespoons cooking water.
Meanwhile, heat olive oil in a large frying pan over medium-high heat.
Add onion and cook, stirring, for 5 minutes or until translucent. Add garlic, anchovy and parsley and cook for 1 minute, but don’t allow to brown.
Add tomato and juice, chilli, capers and olives. Simmer for 4 minutes or until tomato has broken down, adding a little reserved cooking water, if necessary.
Season with pepper, remove from heat and keep warm until pasta is cooked.
Add pasta to sauce.
Toss to combine, adding a little extra virgin olive oil to taste.
Serve immediately with grated Parmesan and seasoned with black pepper.