The other day on Felt Like a Foodie I kind of joked around about strippers. I meant no offense. We all know that it isn’t a job for everyone and I shouldn’t judge anyone. (Unless your parents gave you a name like Candy Cane, Cinnamon or Sunshine, you really didn’t have a choice.)
I do know that would not have been my career choice. If I had to go that route, I would have been a lady of the evening….in Italy. I came to this conclusion the other day when I made Spaghetti alla puttanesca. Loosely translated, it is the whore’s pasta.
Rumor has it the ladies would make a batch of sauce and the aroma would bring the customers to the door. There is something about the fragrance of the fresh garlic, anchovies and red pepper that made the boys come to you for, um, business. (I have not spoken to any streetwalkers to verify this topic but I read it on the Internet so it must be true.)
Think of it (why am I thinking of any of this). After you make a big batch of sauce, you don’t have to sashay around on poorly lit streets in uncomfortable shoes. You don’t really have to do your hair, put on make up or toss on a dress with sparkles and fringe. (I’ve really never seen a lady of the evening but sparkles and fringe seem like a good wardrobe option.) And you definitely don’t have to sweet talk a man while you chew gum and lean seductively into his car.
All you have to do is make this super easy sauce, feed it to a man, he’ll eat too much, fall asleep and when he wakes you can say “All done, that was great.” He really has no clue what happened but he feels fully satisfied (from the meal) and happily hands you your money.
I really don’t think I would be deceiving any of these gents because we all know I can’t speak Italian so in actuality I just offered them a really expensive bowl of pasta and a nap. Ta-dah.
3 cloves of garlic, minced
¼ tsp red pepper flakes
2 cups roasted roma tomatoes
1/3 cup of capers
Salt and Pepper
½ pound cooked spaghetti, reserve about 1 cup of the cooking liquid
In a large sauté pan over medium heat, drizzle in about 2 tablespoons of olive oil.
Add anchovies, garlic and red pepper flakes. Cook until the anchovies dissolve and the garlic get soft but not browned.
Add the tomatoes and capers. Use your spatula and break apart the tomatoes and let the sauce get bubbly.
Mix in the cooked spaghetti and a little of the pasta water. It should coat the noodles but not be soupy.
Add a little salt and pepper if needed and serve with grated Parmesan.
Don’t let the anchovies scare you. Their flavor just adds a nice salty brine and does not taste “fishy” at all.
I don’t know if the stories of this pasta are true BUT I do know my hubby came in the house the night I made it with his nose leading the way. He ate a couple big bowls and took a nap!!! And oddly enough, I found a twenty on the counter when he woke up! I think I would get a higher price point but his actions did just prove my story accurate! : )