Italy | Pasta | Capers | Olives | Tomatoes | Summer

Pasta alla Puttanesca

(Italian pasta with tomatoes, olives & capers)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Olive oil   1/4 cup
Garlic minced 4-6 cloves
Anchovies rinsed, minced 4-6 filets
Red pepper flakes 1/2 to 1 tsp
Tomatoes crushed or chopped 3 cups
Capers rinsed 1-2 Tbsp
Olives, Kalamata, or other good quality black olives pitted & sliced or roughly chopped 1/4 cup
Basil shredded 1/2 bunch
Salt & pepper to taste
     
Pasta, spaghetti or bucatini cooked 1 lb

METHOD

Basic Steps:  Sauté → Simmer → Toss
  1. Heat the olive oil over medium flame in a large saucepan.
  2. Add the garlic, anchovies and red pepper flakes and sauté just till the garlic starts to brown.
  3. Add the tomatoes and capers and simmer 5 minutes.
  4. Add the olives, most of the basil, salt and pepper and simmer 5 minutes more.
  5. Adjust seasoning, toss with the cooked pasta, garnish with the reserved basil and serve.

VARIATIONS

  • Substitute chopped parsley for half or all of the basil. You can also add a little dried oregano if you like.
  • Add more or less red pepper to make the dish more or less spicy.

NOTES

  • Puttana means whore in Italian, and the legend is that this dish was used by Italian ladies of the night to entice potential clients to sample their other offerings.
  • This flavorful Neapolitan sauce should cook only a minimal amount of time so that each ingredient maintains its identity and the olives don't discolor it.  Not a sauce for long, slow simmering.
  • Be careful with how much salt you add, as the anchovies, capers and olives are all salty ingredients.