Margaret's Pasta Puttanesca

So this is probably one of my favorite dishes to make, just because it's so easy and we always have this stuff lying around. I had heard that this dish originated in Italy (obviously) and was just kind of a mixture of stuff that people had sitting around in their kitchens (since most of the ingredients are big in th Meditteranean anyhow, it makes sense). Wikipedia offers this story though, which I think is much better!: "The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning "Pasta in the way a whore would make it". The reason why the dish gained such a name is debated. One possibility is that the name is a reference to the sauce's hot, spicy flavour and pungent smell. Another is that the dish was offered to prospective customers at a low price to entice them into a brothel."

Margaret's Pasta Puttanesca:
*Olive Oil
*1 Red Onion, chopped
*2-3 Garlic Cloves (depending on your taste), minced
*Basil (fresh is always good, but how many people actually have fresh laying around at all times? Trader Joes has frozen-fresh basil in mini ice cube form which is great. Dried basil always works in a
*About 5 Anchovie filets (I usually chop these up)
*One can of chopped tomatoes (I usually get one of the big cans. They're rather inexpensive and you'll definitely be left with lunch for the next day!)
*Olives (black, green and mostly kalamata). I honestly don't really measure out, I just kind of put in what I need.
*Capers
*Hot Peppers can be used to add a kick to it and sometimes are. It's of course optional depending on taste (I usually don't add anything like this to mine).
*Whole Wheat Spaghetti (you can also use whatever kind of pasta you like... though it's traditionally served with spaghetti)

Drizzle about 2 tbsp of olive oil (EVOO!) into a skillet. Once the oil is heated, add the onions and garlic. Saute for a couple minutes. I usually like to add some basil half way through. Once the garlic and onions have browned a little, add the anchovies and olives. Once those have sauteed nicely for a couple minutes, add the tomatoes. I usually like to get the chopped tomatoes because it makes the sauce really thick. If you get the whole canned tomatoes, just chop them up before putting them in. Once that is all mixed together, add the capers (however many you'd like... usually a couple of tablespoons).

While everything is simmering together, get your water up to a boil. Some people like to salt the water before putting the pasta in. That's totally up to you. Once your water comes to a boil, go ahead and put in the desired amount of pasta (I'm sure we've all done this before). Once the pasta has boiled, drain it (obviously). I usually try to save a little bit of the pasta water just in case.

Mix the pasta in with the sauce in the skillet. I usually like to add some extra basil, and as always, salt and pepper to taste. If the sauce is too thick, add some of the pasta water.

This dish can be served with garlic bread and some pecorino or parmesean cheese grated on top.

Happy Eating!