Conchiglie "alla Puttanesca" with an Anchovy Pangrattato

The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, “conchiglia”. The Italian word “conchiglie”, just like the English word “conch”, shares the same Greek root in the form of kochýli, which means “shell”.

And whilst you may not find grains of sand from the Italian coastline within this week's fresh, conchiglie, you will find that they are the perfect shape to accommodate this week’s puttanesca sauce and anchovy pangrattato pairing. Born in Naples, the largest city of the Campania region puttanesca is a gutsy, tomato-based sauce, made with plenty of garlic. Traditionally, it’s also made with anchovies fished in the Bay of Naples, giving it a deep, savoury taste. We’ve found, though, that the fresh olives & capers in this sauce, as well as the anchovy pangrattato we finish with, provide ample salty character.  

The backstory of pasta “alla puttanesca”, too, is equally full of character. The term ‘’alla puttanesca’’ quite literally refers to pasta made ‘’in the manner of a prostitute”. Shocking, we know! Food writers have debated the nomenclature since the dish emerged in the 60s, but the common understanding, though not uttered
by more squeamish commentators, is that the dish was born in Naples’ case di appuntamenti (‘’appointment houses’’). We hope you’ll be able to infer the meaning of an ‘’appuntamento’’, so we needn’t utter it. As preparing the puttanesca sauce was a labour of mere minutes - indeed, simply ‘’throwing whatever together’’ - this could be done between other, er, obligations.

Ingredients 

Menu Card

Nutrition