Well, how could I resist this translation of pasta alla puttanesca, Whore's Pasta or Slut's Spaghetti as it usually is described in English? The general consensus seems to be that this is the sort of dishcooked by slatterns who don't go to market to get their ingredients fresh, but are happy to use stuff out of jars and tins. I hold my hands up to that. Or maybe one should just attribute the name gamely to the fiery tang and robust saltiness of the dish? But, anyhow,what better recipe to start off this section devoted to the fruits of the larder.Please fire up the sauce if you want, but do know that even though the first mouthful might seem not quite hot enough, the heat builds as you eat. I sometimes go a little cross-cultural in my chilli-case and use hot red pickled jalapenos from a jar found on the Tex-Mex shelves of the supermarket. And while you're there, do look out for the tiny French nonpareil (or nonpareilles) capers: they may be smaller but they pack more of a pungent punch than the larger capers.
This is how you do it;
Put water for pasta on to boil, though you don’t need to get started on the sauce until it is pretty well boiling.
Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat.
Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes (or sliced then diced jalapeños) and cook, stirring for another minute.
This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.
