According to chef Jeff Smith of the Frugal Gourmet, it was a quick, cheap meal that prostitutes could prepare between customers. So, in the theme of all things sexy (see cabbage below) this pasta dish seemed a fitting follow-on post.
I occasionally crave pasta. My darling mother taught me that you should listen to your cravings as they are your body telling you it needs something.
Does my body actually need a double portion of refined carbohydrates smothered in oily, salty tomato sauce? I’m not sure. But it’s winter, so maybe it needs stores to see me through the cold.
I can imagine this dish would certainly see a lady of the night through until morning anyway…
Prostitute Pasta
- Keeps you going all night
Ingredients
Good olive oil (I use Cyrus extra virgin)
4 cloves of garlic flattened and cut in half (length ways)
1 yellow/white onion (finely chopped)
1 tin of anchovies (chopped up)
1 tin of plum or chopped tomatoes
1 medium red chilli (into thin slices)
1 jar of black olives, chopped into thirds (the fiddlest part of the whole recipe)
3 tablespoons of capers (drained)
Salt and pepper
1 teaspoon of dried parsley
Pasta (enough for two)
Making
1. In a bowl add the tomatoes, chilli, capers, olives, parlsey and a grinding of salt and pepper – if you’re using plum tomatoes chop them up
2. In a deep frying pan heat the oil and then add the garlic, cook until browned but not burnt (meanwhile boil the kettle)
3. Add the onions and cook for 3 minutes
- Fishy, garlic, onion breath, what a passion starter
- 4. Add the anchovies for a minutes
5. Put your pasta on (remember to salt well)
6. Add the tomato mix to the frying pan and cook on a high heat, stirring occasionally and crushing with any lumps up with a fork
7. Drain the pasta when still al dente, leave about a tablespoon of water in
8. Add a little olive oil and salt to the pasta, stir about and then plate up
9. Add the sauce on top, sprinkle a little bit of dried or fresh parsley on top and serve to the waiting whores.
I served this with my favourite garlic chilli prawns:
Ingredients
1 packet raw (this is crucial) king prawns
1 medium chilli (thinly sliced)
3 fat cloves of garlic (crushed and chopped up)
1 tablespoon of good quality olive oil
Salt and pepper
Making
1. Before starting anything else mix the above ingredients in bowl and then put to oneside
2. After dishing up the pasta and sauce, put the deep frying back on the hob on a high heat, add the prawns and cook until pink
3. Either find room on the pasta plate (hard) or serve up seperately on a side plate.
January 11, 2010 at 18:27
[...] the kitchen when everyone has had enough of turkey. Only you might want to tell your mum that this one is called something [...]