Red Pepper Penne with Cherry Tomato Puttanesca

Name: Red Pepper Penne with Cherry Tomato Puttanesca
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup olive oil; 8 to 12 good-quality anchovy fillets; 6 large cloves garlic, thinly sliced or chopped; 2 small fresh red finger chiles, finely chopped; 1/2 cup dry vermouth; 2 pints cherry tomatoes; 1/2 cup oil-cured pitted black olives; 1/4 cup capers; A few fresh basil leaves, torn; Chicken stock, as needed; 1 pound bucatini or red pepper penne; 1 cup loosely packed fresh flat-leaf parsley tops, finely chopped; 1/4 cup grated Parmesan

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 4 to 6 servings

Puttanesca sauce, or "streetwalkers' sauce," is a favorite in our house, but the women that made this sauce famous (or infamous) probably didn't have to walk too many streets to lure in their customers. They simply put the ingredients for this sauce in clay pots and let the sauce bake in the windows of their houses all day before tossing the tomato and anchovies with pasta. No one knows if the men came in for the ladies or the sauce--my bet is they had hopes of getting truly lucky and enjoying both. Regardless of its history, you do feel naughty when you eat this spicy, salty, wildly delicious concoction.