Spaghetti Puttana or “Whore Style”
A Classic Dish! A Favorite of Ron & Ian! In Italian, a puttana is a “lady of the night.” It is said that it's quick preparation made it popular as a fast snack between clients. Today it is found throughout Italy, although it is particularly popular in Rome.
  • 1 lb. thin spaghetti
  • 3 oz. olive oil
  • 3 oz. pitted brown olives (preferably Gaeta or Nicoise)
  • 1 lb. ripe tomatoes
  • 3 oz. anchovies
  • 1 clove of garlic, crushed
  • 1 peperoncino
  • 1 ½ oz. capers
  • salt

Chop the anchovies. Peel the tomatoes, dispense with the seeds and cut into small chunks. Pour the oil in a warmed skillet and add the garlic and peperoncino cut in little pieces. Cover. Cook over medium heat until the garlic browns. Remove garlic and add the anchovies. Add tomatoes, olives and capers (well washed). Stir and let cook for about 7 mins. Taste the sauce for seasoning. Pour the sauce over spaghetti in a skillet with the sauce, toss well... and have your broad serve it to you with a nice Chianti!

Serves 6 (or Ron Diaz by himself)