Orangy Roughy Puttanesca and Pasta

Said to be named after prostitutes in and around Naples who had little time for meals between clients the name Puttanesca is often disguised in "polite" society. Many Italian restaurants refer to this dish on their menus as the mild mannered Pasta Alla Bella Donna, as does Italian Sensation in Maryland. They describe their dish as Spaghettini in marinara sauce with black olives, capers, and anchovies. The thin spaghetti cooks very quickly, indeed. In fact, if you microwave this pasta, only 4-5 minutes are required – It’s almost faster than Ramen noodles. Perhaps it is the equivalent of Ramen in Italian cuisine history.

Some older Italian and Sicilian Immigrants have told stories about the restaurants in the old country that kept a pot of pasta sauce, which they called gravy, on the stove all day long. At the end of the evening, the restaurant owners would give the sauce to the prostitutes for a quick and inexpensive pasta meal. Zucchini was often in the sauce in those times and one version of Spaghetti alla Puttanesca still includes tuna.

In college, I used to make macaroni and cheese with tomatoes, tuna, and onions, and sometimes black olives - and had no idea how close to this traditional dish I was steering. The truth in good food may come out in its own version in various cultures around the world.

Orange Roughy Puttanesca

INGREDIENTS

• 1 Lb skinless orange roughly fillets or your favorite type of white fish. If frozen, thaw it.
• 1 tsp crushed oregano – fresh if you have it
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 4 Plum tomatoes, chopped
• 1 Medium onion, cut into 8ths (cut quarters in two)
• ¼ Cup sliced black olives – Italian if you can get them
• ¼ Cup chicken or vegetable broth
• 1 Tbsp capers
• 2-3 Cloves garlic, minced
• Hot cooked orzo (pasta)

INSTRUCTIONS

• Rinse fish well and then pat fillets with paper toweling to remove excess moisture. Cut the fish into four portions and sprinkle each with half of the oregano and half of the pepper on one side only.
• Using a large skillet over medium heat, warm the olive oil and then carefully place in the fish with the seasoned sides down.
• Cook 2 minutes, turning after about 70 seconds.
• Add tomatoes, onions, olives, broth, capers, garlic, and the rest of the oregano and pepper and stir.
• Bring the skillet to the boil and immediately reduce heat to low.
• Simmer 5-6 minutes or just until fish becomes flakey to the touch of a fork.
• With a slotted spoon, place each fish portion onto a large serving dish.
• Boil t4h skillet broth uncovered, for approximately 2 minutes until thickened.
• Pour contents of skillet over the fish portions and serve with hot cooked pasta.

Serves 2 to 4 people

After chopping vegetables, this dish takes less than 10 minutes to prepare.

INGREDIENTS

• 4 Cloves garlic, minced
• 2 Medium onions, chopped fine
• 1/2 tsp red pepper flakes
• 1/4 Cup olive oil
• 1/4 Cup minced parsley leaves
• 1 Pound Italian tomatoes, chopped, with the juice
• 4 Anchovy fillets, drained and chopped
• 6 Mediterranean black olives, chopped
• 2 tsp prepared capers
• 8 oz spaghettini or thin spaghetti – this is very quick cooking
• 2 Tbsp grated Romano cheese

INSTRUCTIONS

• In a large skillet over medium heat, add olive oil and warm it.
• Add garlic and the red pepper flakes and stir 20 seconds
• Add parsley and stir for 10 seconds.
• Add tomatoes and juice, stir, and cook 1 minute.
• Add anchovies, olives, and capers, stir and cook 2 minutes.
• Salt a pot of water for pasta very well over medium high heat.
• Cook spaghettini al dente (just a few minutes), drain, and place in a large serving dish.
• Add sauce and toss.
• Sprinkle the surface of the spaghetti with grated Romano. [Some italian immigrants relate that chopped parsley should be used in place fo the cheese, but you can do it either way.]