Pasta Puttanesca

  
Mistakenly, the first time we typed out the title of this post, we wrote Pasta Puttansexca. A total Freudian slip. Because, yes, this puttanesca sauce is that good. Or better. Also puttanesca is named for old-time Italian whores and was a dish they would, so the story goes, whip up between clients.

We were inspired to make this recently, as we were reading the novel Belong To Me, by Marisa De Los Santos (we highly recommend it, by the way) with a scene that described Puttanesca in all its savory, olive-oily, capery goodness. And the next day we had to run to the store and buy the ingredients.

It's so, SO fantastic, we were scraping the edges of the skillet with our fingers and licking off the sauce. Crude, we know. But true.

We adapted this recipe from Epicurious. We've tried a few others and this is our favorite. Epicurious gets the proportions just right.

We beg you to give this a try. And don't fear the anchovy paste. It gives the sauce a depth that you just can't accomplish without it.

Rating: Truly 1/2 assed

Here's what you need and how you do it

1 pound pasta, dried

1/3 cup olive oil

5 garlic cloves, pressed or minced very finely

2 teaspoons anchovy paste

1/2 teaspoon hot red pepper flakes

1 can crushed tomatoes

1/2 cup Kalamata olives, pitted (Trader Joes has a great deal on these)

2 Tablespoons capers, drained

Pinch of sugar (or two, optional)

1/2 teaspoon salt, or to taste

Lots of fresh basil, coarsely chopped

Cook pasta according to package directions until just al dente.

In a large skillet over medium-high heat, toss the olive oil, garlic, anchovy paste, red pepper flakes and 1/2 teaspoon salt until fragrant and pale golden.

Add tomatoes, olives and capers to garlic oil. Simmer, stirring occasionally. Add sugar if desired.

Toss with cooked pasta and top with fresh basil.

For a printable version of this recipe, click here.

Comments

[Tatersamama]

This has always been one of my favorite quick dishes, but I never knew the origin of the name!

[Greg]

As someone who does not like anchovies I can vouch for the fact that you do not taste them in a sauce like this.

I like your rating system!

[Lisa @ The Cooking Bride]

I've made puttanesca before and cooked some fresh oysters in the sauce. It was delicious, but I had no IDEA the sauce was named after Italian hookers! HA!

[Julie Size]

Yummo! pass me a plate!!

Enjoyed visiting your blog!
Julie

www.ridingaside.blogspot.com
www.equusvilla.blogspot.com

[Karine]

Your pastas sound delicious! Thanks for sharing :-)

[Sinful Southern Sweets]

Ok, I just want to say, I've been browsing your blog this morning. Its really great! I love your rating system of how (1/4, 1/2 assed, hehe!) Fun blog! I'll be following!

[TheKitchenWitch]

I stumbled across your blog today. I'll be back!

I loved the book Belong to Me! But, like you, it made me hungry! Pasta puttanesca is one of my favorites--carbs and spice, what's not to love?

[Paige]

I'd made this several years ago using a different recipe and enjoyed it, but I have to say that your version is much easier and tasted better! I sauteed the garlic, red pepper, and anchovy paste on the stove, then added it to the rest of the ingredients and simmered the whole thing in a slow cooker for a couple of hours. The result was pure caper-y, olive-y, garlicky perfection! Thanks for the great recipes!

[home remodeling]

Easy and delicious. I find whole wheat pasta really bland and don't like to make pasta dishes with it because of the lack of flavor, but this sauce is bold enough to keep it interesting. Also I use anchovies packed in oil instead of anchovie paste. I make a paste in a mortar & pestle with the garlic and saute it together. Works well for me.