There’s lots of debate about the origin of this particular sauce/dish. One theory is that the dish was created by prostitutes as an attempt to attract customers by its enticing aroma. Other sources say that the ladies, busy with other things, did not want to cook too much and thus turned to this easy yet tasty dish.
To be honest, I don’t care about who came up with it or why. What I care about is the fact that this dish is easy, aromatic, and flavorful. As far as I’m concerned, those three adjectives have the ability to potentially lure anyone.
Recipe from Ellie Krieger
8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably “no salt added”
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan
Bring/salty olives and capers, fresh parsley, and slightly spicy red pepper make this dish a winner. To whoever came up with it, prostitute or not, thank you. From the bottom of my heart.