Saturday, August 29, 2015

Kitchen Intuition: Puttanesca

Penne puttanesca with shrimp, kale and eggplant. (Photo: Alice O'Dea)

I just can’t get enough of tomato-y goodness lately, so when I saw the latest post on my friend Aubrey’s blog, I knew I was going to have to make some puttanesca sauce (say it like this). The name comes from the Italian word "puttana," which means prostitute, and the suffix "-esca," meaning "in the manner of." So, taken literally, this is the sauce of a whore. Or, perhaps, a sauce with everything thrown into it. How could puttanesca not pack a lot of flavor, thanks to the pungency of ingredients such as capers, olives and anchovies?

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