· it was quick enough to make and eat between clients
· it was quick enough to serve to clients when they were hungry
· prostitutes usually aren’t very rich, e so it’s what they could afford to eat
· in the 1950’s Sandro Petti, owner of the famous Ischia restaurant Rancio Fellone claimed he invented the sauce when hungry friends arrived after hours and begged "Facci una puttanata qualsiasi" which roughly translates as “make any bloody thing!”
· another name for this dish invokes the “figlio d'una buona donna” as in pasta of the son of a good woman, except the meaning of the good woman is ….the same as a puttana and her offspring
· perhaps the salty, fishy flavor of the sauce is reminiscent of other pleasures.
You can ponder the origins of the name while you cook the sauce, which is another one of those “in the time it takes to cook the pasta” sauces.
½ medium yellow onion, diced (In Italy, they are known as cipolla dura, or hard onion, but that might be just too much innuendo)
2-3 cloves of garlic, minced
5-10 roughly chopped olives
1 T of capers
2-3 salted anchovy filets that have been rinsed
½ t dried oregano
Some chili peppers…you be the judge how hot you want your whore’s spaghetti.
1 T butter
olive oil, salt & pepper to taste
Put the pasta water on to boil. Don’t forget to salt the pasta water.
Now prep your onions, olives, garlic, and anchovies.
Cook your pasta, when it’s done and right before you are ready to drain the pasta, add the butter to the tomato sauce and mix well.
(Question: why do recipe instructions always tell you to drain the pasta…what you are going to do, serve it in the cooking water? If you don’t know enough to drain the pasta, I would suggest that someone else be in charge of making dinner.)
Place your drained spaghetti in a bowl, add the sauce, grate a little cheese and you are good to go. What you choose to wear while serving spaghetti puttanesca is your call.