Alma’s aunt Tina, who was a fabulous cook, adapted this recipe from the “Silver Palate” cookbook which tells the reader “It is not known whether the Italian ladies of the night (the puttane) who gave their name to this racy pasta sauce did so because they were short of time or cash or both. In any case, puttanesca is quick and cheap and we hope it offends no one’s memory to say so. This dish with its zesty nuggets of garlic, capers, olives and anchovies, is not for the faint hearted. Serve it to food loving friends (with crusty bread for soaking up the juice) and pour an earthy red wine. With practice you can have this sauce ready to eat in 20 minutes.
Ingredients
- 1/4 cup best quality olive oil
- 4 to 6 cloves garlic (crushed)
- 1/8 teaspoon of dried red pepper flakes (or to taste)
- 2 cans diced Italian plum tomatoes (make one crushed tomatoes if you like a thicker sauce)
- about 30 pitted kalamata olives
- 3 tbsps drained capers
- 1 teaspoon basil (I use lots of fresh basil in the summer)
- 8 anchovy fillets coarsely chopped
- 1/2 cup chopped italian parsley, plus additional for garnish
- salt to taste
- freshly grated parmesan (for garnish)
- 1 lb. spaghetti
Directions
- In a large heavy saucepan, heat oil, chopped garlic and pepper flakes. Do not let the garlic turn brown or it will taste bitter.
- As the garlic starts to sizzle, throwing off an amazing aroma, quickly add the tomatoes before the garlic turns brown.
- Add the rest of the ingredients and simmer for about 15 minutes. Meanwhile cook the pasta.
- Serve with parmesan and parsley to sprinkle on top if desired.
- Great with hearty, crusty bread and earthy red wine
- Makes about 4 main course portions
