@Hurl Bruce inspired me to make this tonight...
This is actually a combo I came up with on my own like ten years ago, but I used to make it more "Americanized" with heavy cream turning it into more a pink sauce.
Pork chop and spaghetti alla puttanesca.
This time I think I made it fairly authentically I think.
Diced onion, saute in olive oil. Once sweated, canned whole peeled san marzano, cook n smush until all water evaporated, continue to fry with onions, basically turn into paste. Add chopped olives, capers, anchovy paste, and sweet roasted red bell pepper (I dont think the pepper is traditional). Move to side and fry off a shit ton of sliced garlic and red pepper flakes for a minute, then bring it all together, add some retained tomato canning juice to let it down.
Wet brined the chop for about 4 hours then grilled on the Akron over lump charcoal. Accidentally cooked them well done AND got shit grill marks therefore covered in sauce lol. I don't have enough patience letting the Akron get to temp and I always skimp on charcoal...stupid.
Used fancy bronze cut spaghetti, when it's close to al dente, add a bunch of pasta water to sauce to loosen, then add noods and finish in sauce.
Finished with olive oil and shaved American Grana, my new fave parmesan replacement cause I can't always find the real stuff or its $20/lb
Highly recommended combination if you think you'd like puttanesca. One of those "if I start a restaurant one day this is going on the menu" things. I'm not a huge pasta fan but this is maybe my favorite pasta dish.
Also regarding etymology it translates to pasta of the whore so that's fun.