This weeks recipe is for Puttanesca sauce. It’s an easy sauce with an alluring aroma. The back story on this very old and special sauce is that it was the sauce that the “working ladies” would make at brothels in Italy to lure the men in. They would open the windows and the men would smell the sauce and head to the brothel and well you know how the story ends. Traditionally, the recipe calls for anchovies but I omit that because honestly I am really now a fan of that. I think the sauce comes out great without it.
- 1 can of whole peeled tomatoes
- 1 can of crushed tomatoes
- 1 jar of capers (drained)
- 1 can of slice black olives or Gaeta olives
- 1 onion chopped
- 3 cloves of smashed garlice
- 1 pound of pasta of your choice
- few shakes of red pepper
- salt and pepper to taste
In a sauce pan heat up some extra-virgin olive oil. Add the chopped onion and cook until translucent. Then add the smashed garlic. When garlic is about to brown add your canned tomatoes. Let cook for about 15 minutes. Then add your olives and capers. Season with red pepper, salt and pepper. Let cook on low for 30-40 more minutes stirring occasionally.
Serve with your favorite pasta cooked al dente of course!