Puttanesca sauce is something you can always do in case you don’t have much time and a great ingredient selection in your cupboard or fridge.
Anchovies and capers are wonderful ingredients that can give such an extra flavour to any kind of dish; they just give an extra depth to it.
It’s quick, easy, salty and spicy: everybody loves it.
The name of the recipe is quite funny: it literally means “pasta, whore style”, but the origin are unknown as per now, even if it is possible to think it had something to do with prostitutes in Naples.
The perfect match for this sauce is spaghetti, but feel free to use any kind of pasta shape you may prefer
- 2 garlic cloves, minced
- 2 large pinches of red hot chili pepper (or to your taste)
- 6-8 anchovies
- 2 Tablespoons olive oil
- about 3 cups of whole peeled canned tomatoes
- 3 Tablespoons olives, sliced
- 3 Tablespoons capers, rinsed (packed in salt, not vinegar!)
- 1 pound thin spaghetti
- boil a large pot of water.
- heat up some olive oil in a large frying pan, add garlic, chili pepper and anchovies
- stir over medium heat until the anchovies melt and dissolve.
- Add the tomatoes with their juices
- break up the tomatoes with a spoon
- Let this cook at just a simmer, uncovered, for about 20 minutes
- Add the olives and capers.
- Turn off the heat under the sauce.
- take the spaghetti out with tongs (don’t drain) and put the spaghetti right into the pan
- Toss carefully with the sauce.
- if sauce is too thick add a little pasta water
- Serve immediately.