“Sugo alla puttanesca” literally translates to “whore’s sauce.” The bold, spicy dish was originally conjured up by the prostitutes of Naples, Italy. As word of this amazing sauce spread beyond its native region, puttanesca became wildly popular in the 1960’s. Today, cooks like me depend on its lusty goodness when throwing together a quick meal of pasta, garlic bread and red wine.
| 4 | tablespoons | olive oil |
| 1 | medium | onion, minced fine |
| 1 | tablespoon | crushed garlic |
| 1 | 28.5-ounce can | chunky tomatoes* |
| 1/2 | cup | red wine** |
| 6 | anchovy fillets, roughly mashed | |
| 1 | teaspoon | dried basil |
| 1 | teaspoon | dried oregano |
| 1 1/2 | cups | sliced black olives |
| 2 | tablespoon | capers*** |
| 1/2 | teaspoon | red chili flakes |
| 3/4 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| 2 | cups | grated Parmesan cheese , divided |
| 1 | pound | pasta shells, cooked until just barely al dente |
| ~ | optional | chopped Italian parsley, for garnish |
| *Use canned tomatoes from Modena, Italy or Pomi brand tomatoes found in fine grocery stores—their flavor is superb!**Always use drinking quality wine, not cooking wine.***Capers are the sun-dried and brined buds of a bush indigenous to the Mediterranean area. Find them at supermarkets and fine grocery stores. Be sure to rinse capers before adding them to your recipes. |
1. Set a large skillet over medium-high heat, pour in the olive oil, and bring it to just below smoking.
2. Add the onions, stir, lower the heat to medium and cook until softened, three or four minutes.
3. Add the garlic and cook briefly. Do not let the garlic burn.
4. Pour in the tomatoes and wine and stir well.
5. Add the anchovy fillets, basil and oregano. Lower the heat to medium-low, partially cover the skillet with a lid and let the sauce simmer for 20 minutes.
6. Stir in the olives, capers, chili flakes, salt, pepper and one and one-half cups of the cheese.
7. Thin the sauce with some hot pasta cooking water if required.
8. Add the pasta to the sauce, toss and finish cooking for several minutes.
9. Place the pasta on a platter or plate and sprinkle the remaining cheese and parsley over the top.
