There are a number of stories about the origins of puttanesca sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good. To serve 4:
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2/3 cup pitted black olives, sliced
- 4 boned anchovy fillets
- 2 cloves of garlic
- 3 tablespoons olive oil or butter
- 1 tablespoon rinsed salted capers or rinsed and drained capers in vinegar, minced
- Three or four ripe plum tomatoes, finely sliced
- Salt and pepper to taste
- A pound of spaghetti
Preparation:
Chop the garlic and sauté it in the oil with the anchovies, stirring the mixture about to break up the anchovies. When the garlic’s lightly browned, add the olives, capers, and tomatoes. Check seasoning. Simmer the sauce for fifteen minutes, stirring occasionally. Meanwhile, cook the pasta. Stir the sauce into the pasta and serve.
A wine? A red, Vesuvio Rosso, might be nice.
Yield: 4 servings pasta alla puttanesca.
A wine? A red, Vesuvio Rosso, might be nice.
Yield: 4 servings pasta alla puttanesca.
