Puttanesca Sauce

Puttanesca Sauce

Chef's Note: This is the mythical sauce of the Neapolitan ladies of the night. They would cook pasta with this sauce and serve it to sailors as an aphrodisiac. I have tried it and it doesn't work. The sauce is, however, great—not only with spaghetti but also with baked or sautéed shrimp or fish fillets.

• ¼ cup California Olive Ranch extra-virgin olive oil
• 2 tablespoons capers, drained and rinsed
• ½ cup pitted Gaeta olives
• 6 anchovy fillets, packed in oil
• 2 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 tablespoon chopped fresh Italian parsley
• 1 (28-ounce) imported Italian plum tomatoes, drained and hand-crushed
• Salt, if desired

Directions

Step 1: Heat the oil in a large skillet over medium heat. Add the capers, olives, and anchovies and sauté until the anchovies dissolve, about 1 to 2 minutes. 

Step 2: Add the garlic, red pepper flakes, and parsley and sauté 1 minute. Stir in the crushed tomatoes and let simmer for 5 minutes. Taste and add salt if needed before serving.

Recipe credit: Rao's Recipes from the Neighborhood (St. Martin's Press, 2004), by Frank Pellegrino

Reprinted with permission from the publisher

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