Spaghetti Puttanesca
There are almost as many explanations for the origins of puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma.
Whatever the origin, no better pasta sauce has ever been written and passed down from sailor to ship-yard masters to the common everyday me and you.
Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of fresh herbs at the end helps. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This sauce is brought to another level of flavour by the addition of anchovies, salted, olive oil cured goodness and sexy brined capers and olives. Dried red chilli flakes make things even better. The whole process is ridiculously easy.
Ingredients
Extra virgin olive oil
8 Anchovy fillets
A table spoon of capers
About 20 Black Gaeta olives
Dry red Chilli
Fresh oregano leaves
10 basil leaves torn
2 Cans of Italian Diced tomatoes
2 garlic cloves crushed
Salt
Pepper
Method
Place a large skillet on the stove and add the olive, once hot but not smoking sauté the capers, olives, anchovies, for a few minutes or until the anchovies have almost dissolved whilst sautéing, add the garlic and continue to sauté until fragrant, add the dried Sicilian chili flakes and oregano and combine well. At this stage add a table spoon of water to soften all the goodness at the bottom of the pan. Add the chopped canned tomatoes, bring to a simmer, continue to cook for another 15 minutes or so, until you have a lovely tomato sauce consistency.
Meanwhile cook the spaghetti al dente in a sauce pot of salted boiling water, drain the pasta and add to the lovely sauce, toss well, adjust the seasoning add the fresh basil, and place in your favourite serving pasta bowls, drizzle with a little extra virgin olive oil and serve at once
