Don’t be alarmed by the name of this dishes, I know this recipe from my Hero, my inspiration Goddess Nigella Lawson, I still remember how she so flirtatious when she cooked this dishes on her show, quality that I admire from her, she just don’t give a damn to what people think haha.

Spaghetti alla puttanesca was invented in the mid 20’s *psst I got this from Wikipedia haha, this recipe originated form the island of Ischia in southern of Italy. The meaning of this dishes is literally “Spaghetti in the style of prostitute” in Italian, Puttanesca is derived from the word Puttana, which colloquialism from prostitute.

This dishes quite easy and quick, I enjoy this dishes for my breakfast. Yes you read it right, I enjoy carb and a lot of it for my breakfast, sometime I think carb is my soulmate haha. Love your food, enjoy them, taste every bite of it, so you would be satisfied and it will be fulfilling you without over consume it, don’t ever feel guilty for what you eat, for what you love and enjoyed *wink

I got a lot of note during re-creating this dishes, first time I cooked it, it was too salty *disaster haha, because of the Italian principal, that you have to put a lot of salt on water you cooked your pasta, the pasta water should be taste as an ocean, but this principal was not work for this recipe. It is because the ingredient that accompanied this dishes, there is anchovy, capers and black olive which all of them full of salt.

After I make it right, it turn so beautiful, I love the taste of the anchovy, not too pungent but I notice there is a taste of anchovy in this dishes, it is such a subtle background of salty fishes taste. Yum – Yum

To make this dishes all you need are

SLUT SPAGHETTI

INGREDIENT

• 1 handfull of spaghetti (cooked it in boiling water with 1 teaspoon sea salt)
• 3 garlic, crushed it, then chop roughly so wont get burnt easily (burnt garlic is awful bitter haha)
• 1/2 medium size french shallot ( in original recipe there is no shallot in it, but I like to add shallot to my dishes, it bring mild sweet to the dishes)
• 1/2 tsp chili flake (I omit it because I don’t have it in my stock)
• 4 anchovies
• 2 tsp capers
• 2/3 cup chop tomatoes ( I used local brand from Spain, just plain chop tomatoes in can)
• 1/3 cup black olive ( I have this un-pitted in my stock, so I don’t bother to pitted and just using it as it is, in original recipe you have to chopped your olive, I am too lazy for it haha)
• 1 tsp fresh parsley ( I using dried one, don’t have the fresh)
• 1 tbs olive oil

HOW TO

1. Put the spaghetti in hot boiling water with teaspoon of sea-salt, cooked it al dente, al dente is where you still can taste a bite the texture of spaghetti/pasta. Drained the pasta, and left the 1/2 cup of pasta water (don’t throw all your pasta water, your pasta water contain starch which can bind all the ingredient together, and resulting delicious pasta dishes)
2. In medium size pan under medium heat, put in olive oil, garlic, shallot and anchovies, cooked them until the anchovies dissolve.
3. Put in, chop tomatoes, black olive and capers, cooked until it bubbling away.
4. Then it is time to put inside your pasta and pasta water, keep stirring until the pasta water reduce and the sauce becoming thick
5. Your pasta ready to enjoyed
6. Serve it with sprinkle of parsley, what I really love about this dishes is, because I just leave the olive as it is, I could enjoy chunk of it, Nom Nom, quite surprising myself, since I tend to not liking the olive taste in some dishes.