My favorite of all pasta sauces. It's quick, easy and "sassy."
"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."
It'll take me longer to show you how to make it than it will take to actually make it.
Grab some olive oil, canned tomatoes, anchovies, oregano, Nicoise olives, (I only had Kalamata) red pepper flakes, capers, garlic and parsley.
Now, lets get cookin...
Heat up the olive oil in a skillet. Add the finely diced garlic and cook just a "bit" don't brown it.
While the skillet is hot add the tomatoes. I use canned diced tomatoes and their juices. Keeping the sauce at a gentle boil.
Add the anchovies right after the tab on the tin breaks off and you have to open it with your trusty Leatherman. Love my kitchen tools. lol
I would like to add a word about the anchovies here. Please, please, I'm begging you, unless you have an allergy to anchovies use them. NO, I'm allergic to the taste does not count.Any leftover can be frozen.
The anchovies melt away into the sauce, you don't see them or feel them in your mouth. They add a depth of flavor and saltiness that only they can provide. I have made this sauce both with and without the anchovies and there is a world of difference in the sauces.
Even Stan, Mr. I don't like anything from the sea likes it. I had him taste it without telling him what was in it and he noticed "something" better about the sauce, but never mentioned fish, but he did notice a richness to it.
Break them up a little into the sauce. They will melt away into the sauce.
Add the oregano, red pepper flakes and the capers. I don't add the olives until the very last minute, just to warm them up.
Sprinkle with chopped parsley and shavings of Parmesan cheese. Yummie....
Here is the recipe. I pretty much just wing it like I did here when I'm making just enough for a couple of servings.
I have made the sauce exactly as the recipe is written. I prefer it made with the canned diced tomatoes and their juices. As the sauce is cooking some of the liquid cooks away and you are left with a nice sauce.
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1 pound spaghetti
2 2-1/2 pound cans peeled Italian plum tomatoes
1/4 cup olive oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes; or to taste
1/2 cup tiny black Nicoise olives
1/4 cup drained capers
4 cloves garlic; peeled, chopped
8 anchovy fillets; coarsely chopped
1/2 cup Italian parsley; chopped
Bring 4 quarts water to a boil in a large pot. Stir in the spaghetti. Cook
until tender but still firm. Drain immediately when done and transfer to 4
While spaghetti is cooking, drain the tomatoes, cut them crosswise into
halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the
sauce at a full boil and add remaining ingredients except pasta, one at a
time. stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until sauce
has thickened to your liking.
Serve immediately over hot pasta and garnish with additional chopped
I have also used pitted canned black olives in a pinch.
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.
Notes: The Silver Palate Cookbook
Yield: 4 servings
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