From Joy of Cooking 1997 edition.
Spicy, savory, and exciting, Puttanesca, or Streetwalker's, Sauce is ready to toss with pasta in minutes.
Heat in a large skillet over medium heat:
1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1 dried red chili pepper
Cook, stirring and crushing the pepper with the back of a spoon, just until the garlic is pale blond, about 30 seconds. Stir in:
1 cup oil-cured black olives, such as Gaeta, pitted and coarsely chopped
6 anchovy fillets, soaked in water to cover for 5 minutes and drained
1/2 teaspoon dried oregano
Cook for about 30 seconds, then stir in:
1.5 pounds ripe tomatoes, peeled, if desired, seeded, and chopped, or one 28-
ounce can whole tomatoes, with juice, crushed between your fingers as you add
them to the pan
Simmer, uncovered, until the sauce is thickened, about 5 minutes. Stir in:
3 tablespoons packed minced fresh parsely
2 tablespoons drained capers
Salt and ground black pepper to taste
Enough for 1 pound of pasta.
Note: When using canned tomatoes, we prefer San Marzano brand.