This is a recipe reputedly served by ladies of Italian bordellos. They would place a large bowl in the window of their room, tempting hungry patrons to pay a visit. I fell in love with it (um — instead at a local restaurant…) because of the contrasting salty/briny flavor imparted by the signature minced anchovies and green olives.
It is fantastic paired with pan-fried or grilled chicken breast – sliced and then gently tossed in with the sauce and pasta. It’s only a bit of extra work.
Serve with a side of thinly sliced Italian or French bread, good quality XV olive oil and a green salad.
2-3 tbs. XV olive oil
1 pound pasta – spaghetti or angel hair – cooked al dente according to package directions
2 large boneless and skinless chicken breasts
1 tin King Oscar whole anchovies – removed from brine and finely minced
6 large cloves garlic – peeled and minced
20-30 brined green and/or Kalamata olives, removed from pits and roughly chopped
3 tbs. capers, drained
5 Crimini mushrooms, washed, stemmed and thinly sliced
1/4 red onion – thinly sliced
1/2 cup rinsed and trimmed flat-leaf parsley – finely chopped
1 tsp. finely chopped fresh oregano
1 28-oz. can whole or crushed tomatoes
1 14.5-oz. can diced tomatoes
Dash of red cayenne pepper flakes, to taste
Dash of kosher salt, to taste
Dash of red wine
Freshly shredded hard Parmesan cheese
For the Marinade~
3 large cloves garlic – peeled and minced
Bottled Italian salad dressing; about 3/4 cup
Marinate the chicken breasts at least 3-6 hours prior to cooking in a ziplock bag, coated in Italian salad dressing and three minced garlic cloves. Rotate occasionally.
Remove the breasts and transfer to a dinner plate. Sprinkle each breast generously on both sides with shredded hard Parmesan cheese. Allow to warm to room temperature.
Prepare the remaining 6 cloves of minced garlic, the anchovies, onion, Crimini mushroom, flat-leaf parsley, olives, oregano and capers. Set aside.
Coat a cast-iron Panini pan with cooking spray and preheat until medium hot. While the pan is heating, place the tomatoes in a heavy cooking pot and heat until just simmering, stirring occasionally.
In a large cast-iron flat bottom skillet, heat 2-3 tbs. of olive oil on medium-high heat. Add the anchovies, garlic, mushrooms, onion, olives, oregano and capers. Sautee for about 5-7 minutes. Add the red wine to deglaze the pan. Transfer contents to the sauce pot with the tomato sauce. Season with red pepper, kosher salt to taste. Stir.
While cooking the above ingredients, place the chicken breasts in the Panini pan and cook about three minutes per side until golden with some char marks. Remove, set aside for five minutes and then slice in 1/2″ strips. Don’t fret if the chicken isn’t cooked all of the way through – you will simmer it with the sauce.
Prepare the pasta and cook al dente. Do not overcook. Drain and keep warm.
After the sauce has simmered for 15 minutes, add the chicken and cook until heated through. Add the flat-leaf parsley.
Add the sauce to the pasta and toss until just mixed through. Serve immediately garnished with grated hard Parmesan cheese.