Pasta Puttanesca, pasta topped with olives, capers, tomatoes, and anchovies, is one of my favorite meatless dishes. You can also make it vegetarian by eliminating the anchovies. (To those who may turn their noses up at anchovies or swear that their kids will never touch them: they add a saltiness and complexitiy to the dish, but aren’t discernable as “fishy.”)
Pasta Puttanesca originated around Naples, Italy. There are many stories about the name’s origin. Some say the city’s “Ladies of the Evening” made this fragrant dish to entice customers. Others say the ladies created it as an affordable meal that could …read more