This well-know pasta sauce is from Southern Italy. Although their are mixed tales of its origin, a common thread I see is that Puttanesca is an improvised, easy sauce that is know for its quick preparation. But, please don’t be fooled by the seemingly simple preparation, this recipe is full of flavor. It’s a sauce you’ll come back to make again and again.
Ingredients
- 500g/1lb spaghetti or linguini
- 30 g/2-3 TBSP Olive Oil
- 3 cloves garlic, sliced or minced. As you prefer.
- 1 tsp chili pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 25-100g anchovies in oil (2 TBSP chopped or anchovy paste)
- 100g/ 1/2 cup green olives
- 100g/ 1/2 cup black olives
- 500g/2 TBSP capers (if salted, rinse to remove excess salt)
- 2 cups cherry tomatoes (or canned rough-diced tomatoes)
- 177ml/ 3/4cup red wine
- 1 bunch of parsley
- salt & pepper
Preparation
- Drain capers. You can leave them whole or you may give them a rough chop.
- Smash the olives with the back of your knife.
- Chop the parsley.
- Bring a pot of water to boil for the pasta. Add salt after the water comes to a boil.
- In a large skillet, over medium/high heat, add olive oil. When hot, add garlic, chili peppers, oregano, basil, capers and anchovies. Cook until brown, stirring frequently, about 5 min.
- Add tomatoes. Season with black pepper. Stir, continue to cook 10 minutes over medium heat. Add the wine about halfway through the cooking time.
- Meanwhile add pasta to the boiling water, and cook the pasta to al dente.
- Add olives and parsley to the sauce. Stir to meld.
- Add the pasta to the sauce, and turn to coat the pasta with the sauce. Serve hot & enjoy.
Step 8 
Step 9 
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