Prep 20 mins
Cook 2 hrs
Puttanesca is a classic Neapolitan pasta sauce based on olives, tomatoes, capers and anchovies. The name comes from the Italian, “puttana,” which means, “whore,” and there are several different stories as to how and why the dish came by such a salacious name. No matter the meaning it is delicious. http://www.tigersandstrawberries.com/2005/04/08/puttanesca-fast-food-for-fast-women/
- 1⁄4 cup minced garlic
- 4 (28 ounce) cans crushed tomatoes
- 1 cup olive salad
- 2 (2 ounce) cans anchovy fillets, finely chopped (or crushed)
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup capers
- 4 teaspoons dried oregano
- 4 teaspoons red pepper flakes
- Heat a large saucepan over medium heat.
- Add olive oil and allow to heat for a minute.
- Add garlic and saute for about 2 minutes making sure not to brown or burn the garlic.
- Add all other ingredients and simmer for 1 to 3 hours. Stir occasionally.
- This can be served after only 30 minutes, but I like to let it cook for at least 2 hours.
- This makes a lot of sauce and freezes well.
- We serve this tossed with linguine or angel hair and homemade meatballs.
- If you cannot find olive salad just use black and green olives.