Wookiee Hut Cuisine presents:
Anakin's Puttana
by SuSu & MaceVindaloo

Padmé Amidala's pregnancy did not escape notice. Though it was tradition on Naboo not to investigate who the father of a single mother might be, that didn't stop people on the capitol — whether humans, alien, or even 'droid — from gossiping about her "bump." Those who opposed the senator from Naboo called her all manner of names behind her back, including the less savory names reserved for "ladies of the night."

The senator was not oblivious to the tongue-wagging, but she refused to address the issue directly; she knew who the father of her child was, and she had no intention of divulging this information to any but her closest aides. Her staff was anxious about these attacks on Padmé's character, but the senator refused to be phased. In fact, she had C3PO make this dish for staff dinners, to assure her staff that it was all right. It was called a "Puttana," which is also a Futhark term for a lady of the night!

She also had the 'droid make it up for Anakin when he returned to Coruscant, and explained the provenance of the name for this spicy dish. Anakin grinned at the rather spicy implication and referred to her as, "My Puttana" ... and she didn't mind it at all.

  • 1 tablespoon salt
  • 1 lb / 450 g spaghetti
  • ½ cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons crushed red pepper flakes
  • 2 oz / 56 g anchovy fillets in oil
  • 14 oz / 400 g chunk albacore tuna, well-drained
  • 28 oz / 785 g large canned tomatoes, chopped
  • 3 oz / 85 g tomato paste
  • 4 tablespoons capers, drained
  • 1 cup large olives, drained, pitted and coarsely sliced
Fill a large pot ¾ full of water and add the salt. Bring the water to a boil, stir in the spaghetti just till it's all immersed underwater and the water comes back up to the boil. Cover with a lid, then turn off the heat and let it soak for at least 8 minutes. Do not open the lid in that time, then test the pasta. If not yet done, put the lid back on and let it steep for another minute or two. When done, drain through a colander.

While the spaghetti is cooking, heat olive oil in a pot set over medium heat. When hot, add the garlic and red pepper flakes and cook till the garlic aroma is strong but the garlic is only very lightly browned. Add the anchovies with their oil and the drained tuna. Stir to break up the fish, then add the tomatoes, tomato paste and stir till blended well. Add the capers and olives and cook till heated through.

Serve by putting pasta onto plates or pasta bowls and spoon over the sauce. Or, place the cooked pasta into the pan which the sauce was cooked and toss it in there before plating. Serves 4 to 6.


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