Puttanesca sauce - bold & spicy, not for the tame. Puttanesca sauce originated in Italy back in the mid 20th century. Translated in English as 'whore', it is believed that this sauce originated at Italian brothels where the prostitutes had little time between 'clients' and they need a quick meal. Using local ingredients that they purchased during the one day they had off to shop, they purchased items that kept well and were full of flavor. It is almost like an odds and ends sauce, but today a true classic to your pasta sauce repotoire.
· ¼ cup olive oil
· 4 garlic cloves, minced
· 1 28 oz. can chopped tomatoes
· 1 tsp. anchovy paste (if desired)
· ½ cup Kalamata olives
· 1 ½ tsp. capers - drained
· 1 tsp. dried oregano
· 1 tsp. dried basil
· ½ tsp. red pepper flakes
· Parmigiano cheese – for topping
1. Heat oil in a pot over medium heat. Add garlic and sauté until fragrant. Add tomatoes, anchovy paste, olives, capers, oregano, basil and red pepper flakes. Simmer sauce until thickened – about ten minutes. Season with salt and pepper.
ALTERNATIVELY, you can saute the garlic in the bowl of a pressure cooker, then add the other ingredients. Cover, set to low pressure for five minutes.
2. Serve over long noodles and top with Parmigiano Reggiano.