Notes
In Italian, 'puttana' translates roughly as prostitutes, and one theory is that this dish was developed in the bordellos of Naples. A place where you could really experience all of life's pleasures!
Ingredients
1 tbsp. extra virgin olive oil
2 cloves garlic/2 tsp. garlic paste
1 tsp. chilli flakes
1 tsp. dried oregano/mixed Italian herbs
400g passata
150g dried pasta/250g fresh pasta
handful black olives
1 tbsp. capers
handful sun blush tomatoes
handful basil, torn
Parmesan, to serve
Method
Heat the olive oil in a pan over a medium heat, and add the garlic, chilli flakes and dried herbs. Stir for a couple of minutes until aromatic.
Add the passata with a big pinch of salt, and bring to the boil before simmering for 10 minutes.
In the meantime, put your pasta on - now if you're using dried pasta, or during the next step if you're using fresh.
After the sauce has simmered for 10 minutes, add the olives, capers and sun blush tomatoes. Simmer for several minutes to warm through, and check for seasoning. If the sauce has reduced a little too much, add a spoon or two of the pasta water (the starch from the pasta water will act as a binder and stop the sauce feeling too watery).
Drain the pasta, add to the sauce, mix thoroughly and serve, topped with torn basil leaves and a sprinkling of Parmesan.