Puttanesca sauce, meaning “whore’s style,” is a zesty Neapolitan pasta sauce with a racy past. One story suggests the flavorful sauce was linked to Naples’ brothels. The prostitutes invented the sauce with a strong aroma that lured sailors to the brothels. Another tale suggested it served as a quick, pantry-staple meal for workers between clients, especially after WWII. Regardless of its exact origins, the sauce is known for tomatoes, olives, capers, anchovies, garlic, and crushed red peppers. My recipe is easy, flavorful, and slightly spicy.

8 ounces whole-wheat thin spaghetti, vermicelli, or angel hair

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1/4 chopped basil or 1 teaspoon dried basil

1/4 cup pitted chopped Kalamata olives

2 tablespoons capers

1 teaspoon anchovy paste

1 tablespoon fresh oregano leaves or 1 teaspoon dried

1/8 teaspoon crushed red pepper flakes

1 (14-ounce) can diced tomatoes, preferably “no salt added.”

1/4 cup grated Parmesan

Bring a large pot of water to a boil, add the pasta, and cook according to the package directions. Drain and set aside.

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and sauté until fragrant, about 1 minute. Add the basil, olives, capers, anchovy paste, oregano, and crushed red pepper to the skillet and sauté for 2 more minutes. Add the tomatoes and simmer for about 10 minutes.

When the pasta is cooked through, drain it and place it on a plate. Toss with the sauce to combine. Top with grated cheese.

Enjoy!