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Apart from famous peppers from all around the world, I am growing also some italian ones. Among them, the most beautiful is the one called Mazzetto or Small Bouquet because pods grow on the same node.
It's aromatic and mildly pungent, excellent for this traditional italian recipe.

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'Alla Puttanesca' may be translated as 'prostitute style', and there are many interpretation of this name. Maybe it was served in the brothels to the customers, because it was a quick and tasty recipe.



Pasta alla Puttanesca

Ingredients
Serves two:
200g spaghetti
300g canned tomatoes
10 anchovie fillets
2 tbsp. capers
2 tbsp. green olives, pitted
5-6 red chili peppers
1 clove garlic
2 sprigs of parsley
4 tbsp. olive oil

Directions
Fry the minced garlic and peppers in a pan with olive oil. Add anchovies, capers and sliced olives. Cook two minutes, then add the canned tomatoes.
Simmer over low heat for 15 minutes, stirring.
Meanwhile cook the spaghetti: bring a large pot of salted water to a boil, add spaghetti and cook until al dente.
Drain pasta well and season with the sauce and minced parsley.

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A similar recipe:

Pasta Checca sul Rogo

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I am entering this in Presto Pasta Nights, an event hosted this week by its founder, Ruth of Once Upon A Feast.

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