I can already hear the naysayers asking, "Why isn't your sauce red?" Despite being aesthetically challenged, this pasta dish is delicious, I assure you. I used some particularly ripe black olives that ended up giving the sauce a deep, rich flavor and also gave it a forebodingly inky color that, admittedly, gave me a bit of pause at first.
However, one bite and I was sold — the sauce coated the pasta perfectly and had a nice balance of flavors. Briny capers, tangy fresh tomatoes, herbaceous parsley, and a slight bitter finish from the olives — perfection. Your sauce will be redder than mine, though, if you're using different (or less ripe) olives. I used Gaeta, a popular table olive in Spain. Feel free to get creative.
Oh, one more thing: I'd go easy on the salt because there's plenty already from the capers and olives.
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This is another fantastic Rachael Ray recipe. It takes about 15 minutes to make. Chop up the capers a little bit or they tend to be sort of hot. Even if you donâ€™t think you like anchovies, try this anyway. You canâ€™t taste them in the finished dish. Serve with a green salad and garlic bread.
The name of this dish is -politely put- "Lady of the Evening's Pasta". One of my Chef instructors in culinary school had us cook this dish in class and had great fun telling us what the name meant. Now the phraseology is hilarious- but the dish is OH!, so tasty. And it's fast too.
A fast and easy take on the dish famously named for Italy's "ladies of the evening" who supposedly quickly made it between clients. You can make this just as quickly as the "girls' " original recipe with nothing more than some everyday items you probably already have in your pantry. Mangia!!
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.