Isn't this the most fantastic translation of pasta puttanesca?!
Pasta puttanesca is one of my favourite pasta dish (in my top five, at least). It's rustic, gutsy, feisty, really lives up to its name. I remember being a teenager when I first had this dish from a restaurant in LA. I read the description, "pasta cooked in whore-ish fashion" and I was lured into ordering it, and it's so delicious.
A typical pasta puttanesca recipe would include ingredients such as anchovy, chilli, garlic, capers and black olives with a tomato based sauce. Nigella includes all of these ingredients in her recipe, but I made a little addition to the sauce, a splash of red wine vinegar to enhance the sourness.
And therefore, you really get all the flavours... the saltiness from the anchovy and the black olives; the warmth of the chilli and a lovely fresh sourness from the capers and the tomato and red wine vinegar in the sauce. Heaven...
Also, a couple of days ago I received the Lovely Blog Award from Foodiva's Kitchen. The author, Maya loves purple sweet potato and she makes the most beautiful, beautiful and no doubt delicious creations in her kitchen. So, please check out her blog. Maya, thank you so much for this award. I am flattered.