PUTTANESCA SAUCE
About 3 cups
Puttanesca, or “streetwalker’s” sauce, is assembled from pantry items and ready in minutes, making it ideal for busy cooks drawn to the spicy, punchy combination of olives, capers, anchovies, and dried chiles. An inspired choice for dressing pasta or as a topping for white-fleshed fish, sautéed chicken breasts, or Roasted Cauliflower Wedges.
Heat in a large skillet over medium heat:
- ¼ cup olive oil
Add and cook, stirring, just until the garlic is pale blond, about 30 seconds:
- 2 large garlic cloves, minced
- 1 dried red chile pepper or ¼ teaspoon red pepper flakes
Stir in and cook for about 30 seconds:
- 1 cup oil-cured black olives, pitted and chopped
- 6 anchovy fillets, rinsed
- ½ teaspoon dried oregano
Stir in:
- 2 pounds fresh tomatoes, peeled, if desired, and chopped, or one 28-ounce can whole tomatoes
Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon, until the sauce is thickened, about 5 minutes. Stir in:
- 3 tablespoons minced parsley
- 2 tablespoons drained capers
Season to taste with:
- Salt and black pepper