Puttanesca Sauce

Name: Puttanesca Sauce
Yield: 2 portions; enough for 8 ounces capellini (very thin spaghetti)
Ingredients: ½ cup extra virgin olive oil; 4 cloves garlic, crushed; 1 can (2 ounces) anchovy fillets, undrained; 1 jar (2½ ounces) capers, drained; 1 can (35 ounces) plum tomatoes, drained; coarsely ground black pepper, to taste; ½ cup pitted imported black olives, coarsely chopped

Preparation info

2
portions; enough for 8 ounces capellini (very thin spaghetti)

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our friend Bobbie’s variation of the classic spicy puttanesca has been a favorite winter dinner basic. It is fast and easy and packs a very well-rounded-flavor bang. The secret is the olives. They must be imported, and although they’re a job to pit, we just grin and bear it. You might want to make a double batch. It freezes nicely.

Ingredients

½ cup extra virgin olive oil
1 can (2 ounces) anchovy fillets, undrain

Method

Place the oil, anchovies, and garlic in a heavy medium-size saucepan. Mash thoroughly to form a paste.
Add the tomatoes, capers, and olives. Stir, and heat to simmering over medium heat. Reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Season with pepper.

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