Roman Whore's Spaghetti
The origin of this dish and it's name seem buried in a somewhat dim and murky past; some say it was invented by one particular working girl and another story is that it was the favourite recipe of the girls themselves.. Yet another version is that the name is only descriptive - it's a rough and ready concoction.
2 cloves Garlic - peeled and chopped
4 Silver Anchovy Fillets - chopped
2 tbls Extra Virgin Olive Oil
2oz Butter
5oz/150g Black Olives - stones removed and
chopped
1 tbls Capers - coarsely chopped
1 tbls Fresh Parsley - chopped
Salt and Pepper
7oz/200g Canned Tomatoes - drained and coarsely chopped
14oz/ 400g Spaghetti
1. Put all the ingredients except the tomatoes and spaghetti
into a saucepan and fry together gently for 10 minutes. Add the tomatoes and
cook over a medium heat for a further 15 minutes.
2. Cook the spaghetti in plenty os boiling salted water as per instructions.
When cooked drain and pour into a warm bowl.
3. Pour the sauce over the spaghetti and mix together thoroughly.
4. Serve immediately.
Variation...to give the sauce a little extra 'bite' add 1/2 chili to the sauce during cooking, don't forget to remove it before serving.