Puttanesca Sauce
Puttanesca translates to – in the style of the prostitute, and many stories have transpired over time about the origins of this popular pasta dish. In our house, the story was the working girls were so busy with their clients that they needed to whip up a quick meal with readily available ingredients and puttanesca was the choice dish.
This is a rich and flavorful pasta dish featuring anchovies, kalamata olives and capers.
Ingredients
1lb Perciatelli Pasta
Extra virgin olive oil to cover skillet
4 cloves garlic finely chopped
2 oz can flat fillet anchovies
28 oz can crushed tomatoes
6 oz can tomato paste
½ cup white wine
½ cup chopped kalamata olives
2 tablespoons capers
¼ cup basil leaves chopped
¼ tablespoon red pepper
½ tablespoon salt
¼ tablespoon black pepper
2 tablespoons sugar
Steps:
- Boil salted water for pasta
- Cover the bottom of the skillet with EVOO.
- Sauté the garlic, salt, black pepper and red pepper until garlic is golden.
- Add the anchovies and stir till anchovies crumble.
- Add the olives and the capers and mix well. Sauté another few minutes.
- Add the crushed tomatoes, tomato paste, white wine and sugar. Mix well.
- Add basil and mix.
- Let simmer for approximately 10 minutes, taste and adjust seasonings.
- Simmer approximately 5 more minutes.
- Boil pasta- drain
- Add sauce to pasta and mix well.
- Serve with grated cheese.
