Thursday, September 9, 2010

Puttanesca Sauce

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

Season with:
Salt and ground black pepper to taste

Enough for 1 pound of pasta.

Note: When using canned tomatoes, we prefer San Marzano brand.

1 comment:

  1. A whole cup of oil cured black olives? Did you try this, Duylinh or Jesse? That seems like an awful lot of olives. This sounds very rich. I'm going to invest in the olives if you say it's worth it.