Puttanesca sauce has quite a sordid past. It is reputed to be the pasta sauce of prostitutes in Naples that need to make something quick to eat before they got to work.
Like my own Italian family history I take Italian stories with a grain of salt or a handful of basil.
Whatever the truth really is about the origin of this traditional Southern Italian dish made from tomatoes, olives, and anchovy...it's tasty and easy to make.
So I say just enjoy.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients (4 to 6 servings)
- 4 tablespoons of extra-virgin olive oil
- 1 red onion minced
- 4 cloves of garlic minced
- 1/4 teaspoon of red pepper flakes
- salt and pepper
- 1 teaspoon of anchovy paste
- 2 tablespoons of capers
- 2 28 ounce cans of diced tomatoes
- 1 6 ounce can of pitted chopped Kalamata olives
- 1/4 cup of fresh chopped basil
- 1 pound of pasta of your choice. Larger is better.
1) Bring a large sauce pan of salty water to boil for the pasta.
2) In a large skillet on medium-high heat saute the onions, red pepper flakes and garlic in the olive oil. Don't brown the garlic. Salt and pepper everything as you add it.
3) Once the vegetables are soft whisk in the anchovy paste until it dissolves.
4) Then add the olives and canned tomatoes. Stir and bring this to a boil.
5) Lower sauce to a simmer. Add the basil. Continue to stir occasionally until the sauce reduces a little, about 30 minutes. Check for salt and pepper.
The longer you can let the sauce sit the better. Serve over pasta.
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Weekly Menu Plan:
Sunday: Armagnac Chicken
Meatless Monday: Cacio e Pepe with a Green Salad
Tuesday: Tuna Burgers with Ginger & Cilantro (I use canned)
Wednesday: Sausage & Peppers with Roasted Potatoes
Thursday: Half-Crocked Beef Stew (frozen leftover)
Friday: Eggplant Parmesan (Frozen leftover) with a side of pasta
Saturday: Grilled Salmon with a spice rub, Rice, and a vegetable