This sauce, said to be from the island of Ischia (off the coast of Naples), has become popular not only in Naples but in all of Italy and even abroad. The name puttanesca, usually translated somewhat less delicately than “streetwalker,” comes from the fact that the ladies of the night, after whom this sauce is named, had little time to shop and had to rely on ingredients such as olives and anchovies that would keep without spoiling. Or so the story goes.
|extra-virgin olive oil|
|garlic cloves, crushed to a paste|
|dried peperoncini, chopped or red pepper flakes|
|anchovy fillets, drained, patted dry, coarsely chopped|
|plum tomatoes, peeled, seeded, coarsely chopped|
|brine-cured (not oil-cured) black olives such as gaeta, pitted, coarsely chopped, about
|dried spaghetti or other strand pasta or fresh strand pasta such as fettuccine or linguine|
|salt||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.