This dish was named after Italian prostitutes, who would come into restaurants late after a long night of work. The chefs would prepare a simple meal of leftovers. Obviously the ladies liked it, and the dish is now a common item in many restaurants. Don’t worry, eating it won’t cause you to buy extra high heels and install a streetlamp in front of your house.
- 4 tablespoons olive oil
- 1 tablespoon anchovy paste – don’t leave this out!
- 2 large cloves garlic, minced
- 1/2-1 teaspoon crushed red pepper
- 1 tablespoon capers
- 5 ounces Kalamata (Greek) Olives, coarsely chopped
- 28 oz can Italian tomatoes, chopped
- Any fresh pasta
- Fresh grated Parmesan
- Heat olive oil in a pan
- Add anchovy paste and garlic and saute for about one minute
- Add tomatoes, capers, olives and red pepper and simmer for 15 to 30 minutes
- Using a fork or big spoon, mash the tomatoes in the pan – you want the sauce thick and chunky
- Serve over pasta and top with fresh parmesan