1. Bring a large pot of water and quarter cup of olive oil to a boil – the choice of salting the water is entirely yours
2. Over medium high heat, add 1/2 cup extra virgin olive oil and allow to come to temperature
3. Rough chop anchovies, capers, olives, sun dried tomatoes, plump tomatoes and onion
4. Add onion to frying pan and sauté 3-4 minutes until they begin to become translucent
5. Add fresh pasta to boiling water - boil approximately 8 minutes or until al dente
6. Fine chop garlic and parsley
7. Hold both a little parsley and about a 1/2 cup of fresh plum tomatoes in reserve
8. Add all remaining ingredients including chili flakes to frying pan and stir to allow flavors to come together
9. Remove pasta from heat and drain
10. Combine pasta with sauce
11. Finish with fresh parsley and remaining plum tomatoes
12. Enjoy

While the origins of the pasta puttanesca recipe remain the subject of some debate – it is a modern day culinary invention born of Naples – also the birthplace of the pizza – and is believed to have originated around the time of World War II. The Italian word puttanesca translates – politely – to "woman of the night" and while some believe it refers to a quick, easy and robust meal between clients – when job opportunities to support family for women were few and far between – originating of a working-class bordello; still others believe the name actually pays deference to the unapologetically bold aromatics that anchor the popular Italian pasta dish.

In a way, a pasta puttanesca recipe is somewhat reminiscent of the classic "kitchen sink" Spanish paella rice dish in as much as it is an easy, quick and affordable working-class dish meant to sustain without pretending to be anything other than what it is. As such, a quick, graceless rough chop of all the ingredients does the job of preparing you pasta puttanesca recipe.

And while the origins of the pasta puttanesca recipe remain the subject of some contention, there is no arguing that the bold, briny melding of capers, anchovies, olives, garlic and tomatoes atop the pasta of your choice make it a popular dinner choice far beyond the borders of Naples and Italy.

Served atop your favorite al dente pasta, be it spaghetti, linguine, fettuccine, tagliatelle or pappardelle, pasta puttanesca is bold, unapologetic and – done right – a dish not soon forgotten.

We are cooking now, please wait for it to come out. It will be delicious.