Culinary tradition says it was born among the “working women” of Syracuse, Italy. More reliable sources say it was borne of necessity when a restaurant owner found himself with many customers and few ingredients. Whichever is true, puttanesca is savory to the core. This version adds portabellas for extra mm-mmm. Start the water first, and by the time your pasta is done, so is your sauce.
4 portabella caps
1/4 cup olive oil
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 cloves garlic, minced
3 Roma tomatoes, diced
1 bunch scallions, sliced thinly
1/4 cup capers, rinsed
1/4 cup black olives, sliced
1/2 teaspoon dulse powder or nori powder
1/4 teaspoon sea salt
1/2 pound spaghetti or linguine, measured dry
1. Put 3 quarts of water on to boil.
2. Clean the portabella caps by removing stems and gills. Slice 1/4 thick.
3. Warm olive oil in pan. Add the portabellas and saute until they release their liquid. Add the oregano and black pepper, and saute for another minute.
4. Add the minced garlic, diced tomatoes, sliced scallions, capers, sliced olives, Dulse or Nori powder, and sea salt. Saute while stirring until tomatoes have just started to break down. Turn off the heat and leave sauce in the pan.
5. When water has boiled, add pasta and cook according to package directions.
6. Drain pasta and immediately add to pan with the sauce. Heat briefly and serve.
Yield: 4 Servings