They say that the ladies of the evening in Naples would have this simmering on their stoves to help lure customers. That's how this dish got its name.
Ingredients, using common sense for amounts:
Pasta, any kind you like
Tomato sauce
Garlic, minced
Anchovies
Capers
Black or Kalamata olives, sliced
Chopped onion
Italian herb blend (oregano, basil, rosemary, thyme, etc.)
Crushed red pepper flakes, to taste
Chopped veggies, any kind you like. I recommend fresh fennel.
Optional -- any kind of seafood also goes well in this sauce.
A teaspoon of white wine
Black pepper. I don't recommend any salt -- the olives, capers and anchovies will be salty enough.
Combine all ingredients, except pasta, in a pan and simmer, covered, until wonderful aroma fills your kitchen. Stir occasionally. Cook pasta until al dente, then pour sauce over pasta. Finish with grated Parmesan and/or Romano cheese and chopped Italian parsley.
The wine? As the late Justin Wilson said, "Any kind of wine you like."
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