Pasta puttanesca means prostitutes' pasta; it supposedly came about because it was quick to make, and would not take the women away from their work for long. The best version I ever ate had lots of whole slow-roasted garlic cloves. Cooked this way they are soft, buttery and mild tasting. Cut off the top, papery part from a head of garlic, drizzle with olive oil and roast in 160 degree C for 45 minutes. Squeeze the soft garlic out of the skins. Pasta Puttanesca 6-8 oz spaghetti, linguine or penne - cooked 2 tbs olive oil .5 onion, finely diced 2 cloves garlic, minced (or 10 cloves slow-roasted garlic) 4-6 tomatoes, peeled and diced 6-8 capers, finely chopped 1-2 anchovies, chopped 8 flavourful black olives, pitted and diced Dried red pepper flakes, to taste Black pepper, to taste Fresh basil, julienned Heat the olive oil and saute the onion and minced garlic, if using. Add tomatoes, anchovies, capers, olives and red pepper flakes and cook until flavours are well blended and juices reduced. Stir in slow-roasted garlic, black pepper and basil. Pour over cooked pasta and mix well.
