Photo Source:"Chicken Puttanesca with Provone over Capellini by Epyon MX, on Flickr">
Puttanesca literally means “pasta of the ladies of the evening.” Where did the name originate? It may be because the dish is hot and spicy, or because it's an inexpensive dish that can be made quickly. The dish always includes anchovies, garlic, and some hot spice, either cayenne pepper, Tabasco sauce, or red pepper flakes. Chicken thighs add a rich flavor to this easy and delicious pasta recipe.
• 3 tablespoons olive oil
• 2 boneless, skinless chicken thighs
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 tablespoon anchovy paste
• 1 (14-ounce) can diced tomatoes, undrained
• ¼ cup tomato paste
• ½ cup chopped green olives
• 1 (12-ounce) package spaghetti
1. Bring a large pot of salted water to a boil over high heat. Cook pasta as directed on package until al dente.
2. Meanwhile, in large skillet heat olive oil over medium heat. Sprinkle chicken with flour, salt, and pepper.
3. Add chicken to skillet and cook for 5 minutes without moving. Turn chicken and cook for 3 minutes on the second side; remove to a platter.
4. To drippings remaining in skillet, add garlic and anchovy paste; cook and stir to melt anchovy paste for 2–3 minutes.
5. Add tomatoes and tomato paste and bring to a simmer.
6. Shred chicken and return to sauce. Simmer sauce for 10 minutes.
7. Stir olives into sauce and continue simmering.
8. Drain pasta and add to skillet with sauce. Toss over low heat for 2 minutes, then serve. Serves 4 persons.