My brothers and I used to snicker at the name of this pasta. "Puttanesca" sounded the local word for the lady of the night. Lo and behold, this dish IS named just after that. Check this out. I did not know that Italian and Filipino (by way of Spanish, of course) shared more words in common that spaghetti (ispag-get-tee, as pronounced by the natives)!
I saw Martha Stewart whip this up so quickly on one of her shows and thought of making good use of the canned tomatoes in my pantry. I however, used a combination of canned tomatoes (for flavor and sauce) and freshly chopped ones (for texture). A simpler recipe could be found here.
It is really amazing that this recipe is so simple yet so flavorful and filling! It sauced up a whole pound of cooked pasta and most was gone the moment i dished up.
A note about the pasta: cook it about two minutes less than package directions, then add them to the simmering sauce just before it thickens to desired consistency. The remaining liquid and heat from the sauce will cook pasta through and it will even absorb most of that flavorful sauce.
Serve this as a main course with some crusty bread, or as the "starch" dish with some roast meat or fish.
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