My love for crab dates back to the time I spent living in Annapolis, Md. Add pasta, particularly one with a spicy Italian riff, and I’ll even go without dessert.
This is a variation on the classic Italian dish spaghetti alla puttanesca. That briny pasta combines black olives, capers, anchovies, tomatoes and red pepper flakes for some heat. Italians refer to the sauce as sugo alla puttanesca. It’s quick and easy. The basic ingredients are pantry staples.
There are a number of stories about the origins of pasta puttanesca, which is considered a fairly modern dish. The spiciest is that the dish originated in Italy’s brothels.
The crab-inspired puttanesca featured here uses bow-tie pasta known as farfalle. The recipe comes from a company that specializes in crab: Baltimore-based Phillips Foods. Earlier this year I wrote about Phillips recipe for chili lime crab cakes with chipotle avocado mayonnaise.
Like many dishes, variations on spaghetti alla puttanesca abound. They include tuna fish, sausage, shrimp, chunks of cooked chicken breast, and more. I’ll vote for crab.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch