The translation of the title of this dish is “whore’s pasta”! There
are a lot of stories as to how it got its name, but one of the most
common is that it was a dish that the working girls could quickly
prepare between customers. Another version is that is was cooked in
brothels so customers would be lured in by the enticing aromas. I don’t
really buy that one. I think food would be the last thing on the
customers minds ;-) It is a relatively modern dish, probably dating back
to the end of the second world war. Both Lazio and Campania claim it as
their own. This is the Campania version.
Ingredients
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
5 anchovy fillets, chopped
1 small red chilli, seeded, finely chopped
1/2 cup (125ml) dry white wine
800g canned chopped tomatoes
1 bay leaf
1 tbs baby capers, rinsed
100g small pitted black olives
800g potato gnocchi (See Separate Recipe)
1 tbs chopped flat-leaf parsley
Grated parmesan, to serve
Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season - remembering that the anchovies, capers and olives are all quite salty - then stir in the olives.
Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.
Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
Serve the gnocchi sprinkled with grated parmesan.
Ingredients
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
5 anchovy fillets, chopped
1 small red chilli, seeded, finely chopped
1/2 cup (125ml) dry white wine
800g canned chopped tomatoes
1 bay leaf
1 tbs baby capers, rinsed
100g small pitted black olives
800g potato gnocchi (See Separate Recipe)
1 tbs chopped flat-leaf parsley
Grated parmesan, to serve
Heat the olive oil in a deep frypan over low heat, add the chopped onion, crushed garlic, anchovy fillets and chilli and cook, stirring, for 2-3 minutes until the onion has softened and the anchovies have dissolved. Add the white wine, chopped tomato, bay leaf and rinsed capers, then cook for a further 5-6 minutes, stirring occasionally, until the sauce is slightly thickened. Season - remembering that the anchovies, capers and olives are all quite salty - then stir in the olives.
Towards the end of the sauce cooking time, cook the potato gnocchi in a large pan of boiling salted water according to the packet instructions, then drain.
Add the gnocchi and the flat-leaf parsley to the sauce and toss well.
Serve the gnocchi sprinkled with grated parmesan.
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