The sauce alone is called sugo alla puttanesca in Italian. This pasta dish tends to be tangy and somewhat salty. For this reason I enjoy adding sliced avocado to balance out the flavor profile. Regional differences abound in Italy but the basic recipe always has tomatoes, olive oil, olives, capers and garlic. Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli. I often find myself preparing this dish when I’m in a bind and time is of the essence.

Pasta Alla Puttanesca
By Jeff Murphy
Serves 8
Cook Time: 20 minutes

• 1 lb pasta cooked al-dente, your choice
• 2 tbsp olive oil
• 2 to 3 cups roasted tomato, store bought is ok
• 4 cloves of garlic, thinly sliced like in the film Goodfellas - you know whatta mean!
• 8 anchovy fillets, coarsely chopped
• ½ cup or more chopped spanish or greek olives, your choice
• ½ cup capers
• 1 tsp crushed chili flakes
• 1 tsp fresh rosemary, chopped
• 1 tbsp fresh flat leaf parsley, chopped
• 1 tsp dried oregano
• fresh black pepper
• diced avocado
• fresh cheese, grated

Heat olive oil in large enough pan to accommodate both cooked pasta and sauce. Hot sizzle the roasted tomatoes and garlic until the garlic is slightly colored. Add in all other ingredients except avocado. Toss in the cooked and now strained pasta. When plating, garnish with diced avocado and grated cheese. Leftovers of this dish remain just as yummy.