This chunky sauce sauce from Southern Italy has a long history with plenty of variations. It seems that Puttana means "prostitute" in Italian, and legend has that it originated in Naples where the ladies needed to prepare a quick meal between customers. In any case, we think it is one of the quintessential pasta sauces, and this is our version.
Puttanesca Sauce
serves 4
1/4 cup olive oil
1/4 cup finely chopped yellow onion
4 cloves minced garlic
1 28-oz. can whole plum tomatoes chopped in a food processor
NOT the Hunt's Italian (I hate it when someone wants to season my tomatoes for me) — try the Racconto brand
1/2 cup pitted black or kalamata olives coarsely chopped
2 Tbs. capers
1/4 tsp. red pepper flakes (more if you like it hot)
1 tsp. dried basil
2 Tbs. chopped anchovies
Heat oil in a large frying pan over medium heat and sauté the garlic and onion until the onions soften. Add all the remaining ingredients and simmer over moderate heat until the sauce reduces by 1/3, about 20 minutes.
Serve over angel hair or thin spaghetti along with some bread sticks and a bottle of good Sangiovese like the Di Majo Norante.
April 10, 2002 |
