Pasta alla puttanesca with breadcrumbed herbed chicken

This is a simple pasta dish from Naples, Italy, with a fascinating history. "Puttana" in Italian means whore, and the dish literally translates to "stinks like a whore". There are several explanations for this name, the most widely accepted being that the strong aroma of the dish, with garlic, capers, olives, and anchovies, would attract men to the eating establishment from the nearby brothels—more history of this dish and its name here.

No matter the name, this is a bright and wonderful sauce that explodes with flavour. The secret to the sauce is how quickly it cooks, it is not one of those slow-simmered sauces. The freshness of the tomatoes is offset by the chilli flakes, salty anchovies, garlic, tart capers, and black olives, all of which add strong flavours. I served it as an accompaniment to lightly breaded chicken that was quickly pan-sautéed. The light chicken is the perfect foil for the flavorful pasta, adding the much-needed protein. This is one of those 20-minute dinners that is amazing.

This cookbook from Alice Waters of the famed and lovely Chez Panisse restaurant is an outstanding example of great flavours with fresh ingredients. The dishes are mostly simple but pop with flavour. I have been fortunate enough to enjoy a few dinners here, and on each occasion, I have left with wonder. The presentation, flavours, and their work with farm-to-table cuisine are amazing. This, along with her other cookbooks, belongs on every bookshelf.

For more recipes from this cookbook, click here.

Ingredients:

For the pasta sauce:

4 tablespoons olive oil

10 garlic cloves, minced

1/2 onion, finely diced

2-3 anchovies in oil, omit for vegan version

2 lb tomatoes, finely diced

Salt, to taste

1 tablespoon sugar

10 leaves of basil, cut into strips

1/2 teaspoon oregano

3 tablespoons capers, drained and rinsed

1/2 cup black olives, kept whole or diced

1 teaspoon chilli flakes, not powder, or to taste

3 tablespoons parsley, minced

Spaghetti, cooked as per directions on the box, minus 1 minute for "al dente"

Parsley, minced for garnish

Parmesan cheese, to grate on top

For the chicken:

3 chicken breasts, cut in half longitudinally into very thin fillets

1/2 cup breadcrumbs, Panko preferred

1/2 teaspoon parsley, minced

1/2 teaspoon oregano,

1/2 teaspoon thyme

1 teaspoon chilli flakes

Salt, to taste

1/2 teaspoon pepper

1 egg, lightly beaten,n kept separately in a bowl

Olive oil

For the pasta:

Heat the oil in a large pot and add the garlic, onions and anchovies. Sauté until the onions are soft and translucent, but not coloured.

Add the tomatoes, salt, sugar, basil, oregano and bring to a simmer. Cook covered for 10 minutes till the tomatoes have just begun to break down and form a sauce. Stir frequently to prevent the ingredients from sticking to the bottom of the pan.

Add the capers, olives, chilli, and parsley. Mix well and simmer, covered, for an additional 5 minutes. If the sauce is getting too dry, add a few tablespoons of water. Taste and adjust the salt, spice, and sugar if the dish is too acidic.

To serve, add the pasta to the sauce and toss well in the pot over low heat. Alternatively, you can serve the pasta in a bowl and pour the sauce on top. Garnish with parsley and a sprinkle of grated Parmesan cheese at the table.

For the chicken:

Heat the oven to 375° F.

Mix the breadcrumbs, parsley, oregano, chilli flakes, salt and pepper well and set aside.

Take the thin chicken breasts and, if desired, pound them with a mallet to achieve a thinner fillet. Then, dip them in the egg. Let all the egg drip off. Dredge into the breadcrumb mix, lightly coating it on both sides. You do not want a thick, breadcrumby layer; instead, opt for a light and delicate one. Lay flat on a parchment-lined baking sheet. Spray generously with olive oil.

Bake for 20 minutes till the breasts are golden and browned. Turn once after 10 minutes.

Alternatively, fry the breaded chicken in a pan with a couple of tablespoons of olive oil until it’s well coloured, about 5 minutes. Flip and fry for another 4 minutes.

Serve immediately with the pasta with some grated Parmesan on top.