Tart's spaghetti

I made Pasta Puttanesca the other night, largely based on Jamie Oliver's recipe but adding some green olives so that I could make use of the remaining handful in the fridge. Otherwise, this sauce is mostly made with black olives.

I love, love this sauce--it's piquant (due to the capers), spicy (chili), deep-salty (anchovies) and greenily aromatic (basil and lemon zest and juice). I usually use tinned tomatoes. Chopping up tomatoes is too much of a chore on a weekday night.

They say this pasta dish originated in Naples, where it was a favorite of the ladies of the night (in Italian, puttana is prostitute), hence the name. Another monicker is whore's pasta, harlot's sauce or--Delia Smith's genteel version--tart's spaghetti.

Many versions of this are vegetarian, but Jamie's adds tuna for protein, and so did I.

Other versions:
Delia Smith
Epicurious