Ok, so if you have been following my blog all along and also read my story, you will remember that I mentioned to you that you would be seeing some very different sauces in my pasta series. Well! This is one of them…………….Let’s get it out of the way! Puttanesca refers to prostitute – not exactly sure why this name was chosen. This spicy sauce originated in Naples, Italy when a chef only had olives, capers, and tomatoes available. It’s a delectable sauce that gets put together in a matter of minutes.
4 cloves garlic (peeled & chopped)
2 tblsp pure olive oil
1 cup Kalamata olives (rinsed, pitted, and sliced)
1 can anchovy flat fillets ( do not drain)
1/4 teaspoon crushed red pepper flakes (add more if you like it extra spicy)
4 cups base tomato sauce (from my prior blog) If you do not have base sauce handy, you can substitute 1-28 oz Italian brand diced tomatoes and 1/2 cup tomato paste.
3/4 cup capers (rinsed)
1/2 cup red wine (a good wine that you would drink)
1/2 cup boiled pasta water
In a large skillet with high sides, saute the garlic in the olive oil until translucent. Add the olives, anchovy with juice, red pepper flakes, base tomato sauce, capers, and red wine. Simmer covered for about 12 minutes, stirring frequently.
Cook and drain your al-dente pasta reserving 1/2 cup of the water to add to the puttanesca sauce to thin it a bit.
Toss the pasta into the skillet with the puttanesca sauce to coat evenly. Serve sprinkled with parsley on top.
NOTE: I do not add salt to this sauce because of the anchovy and capers so taste it and salt it to your liking.
A long pasta shape, such as linguine is great for this type of sauce but you can use any pasta of your liking.
(This recipe is dedicated to Chick who would come into my restaurant to order this all the time. RIP Chick!)