Pasta Puttanesca

It is not known whether the Italian ladies of the night (the puttane) who gave their name to this racy pasta sauce did so because they were short of time or cash or both. In any case, puttanesca is quick and cheap and we hope it offends no one's memory to say so.

This dish, with its zesty nuggets of garlic, capers, olives and anchovies, is not for the faint-hearted. Serve it to food-loving friends and pour an earthy red wine. With practice you can have this sauce ready to eat in 20 minutes.

Instructions

1. Bring 4 quarts water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm. Drain immediately when done and transfer to 4 heated plates.
2. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
3. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
4. Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional chopped parsley.

4 main-course portions