Puttanesca Sauce

Bursting with flavor, this unique and traditional Neapolitan tomato sauce has an interesting history. Story has it that “ladies of the night” would put this in the window sills of brothels to lure in men. I will say, it brought my husband running into the kitchen! 

¼ cup olive oil

4-6 garlic cloves, chopped

4 anchovy fillets, chopped 

1 Tbsp tomato paste 

14 plum tomatoes - I used Roma, (sub with a 28 oz can of tomatoes if you’re out of fresh)

½ cup Kalamata olives, pitted and chopped 

3 Tbsp capers, drained

Pinch of sugar 

½ tsp red pepper flakes, more to taste 

1 handful fresh herbs, chopped (e.g. basil, oregano, parsley, etc)

Salt and pepper to taste

-Add tomatoes to food processor or blender and pulse until finely chopped. Be careful not to over blend. 

-In a large saute pan, heat olive oil over medium heat. 

-Add garlic, anchovies, and red pepper flakes. Cook, stirring occasionally, until the garlic is golden and anchovies have dissolved, about 5 minutes. 

-Add tomato paste and cook, stirring, for 1 minute. 

-Stir in the tomatoes, olives, capers, herbs (I used basil), and sugar.  

-Season with salt and pepper to taste, bring sauce up to a boil.

-Simmer over low heat, stirring occasionally, until sauce thickens and is reduced, about 30 minutes. 

-Stir sauce into your pasta, and serve. Don’t forget a crusty bread to mop up all the sauce!

*I served with good old-fashioned spaghetti noodles.