Posted on 12 October 2010 by

Putanesca Sauce

puttanescaBy David Harbilas

The literal translation for this sauce is a little too racy to put into print.

Suffice to say, its origins are such that it was popular with “ladies of the night” for its affordability.

Nowadays it’s noted for its combination of sweet, hot, and salty flavors with the use of tomatoes, kalamata olives, and red pepper flakes.

It is almost always paired with pasta, and often chicken or fish is added, though it also goes well with beef and pork.

yields 1/2 gallon sauce

  • 1 dozen ripe red tomatoes, roughly chopped
  • 1 cup kalamata olives, pitted and diced
  • 1/4 cup capers, rinsed and chopped
  • 2 tablespoons red pepper flake
  • 2 anchovy filets, chopped (optional)
  • 1 large yellow onion, diced
  • 3 cloves garlic, chopped
  • 1 cup white wine
  • 1/4 cup basil leaves, chopped
  • olive oil
  • salt and pepper to taste

Puree the tomatoes in a food processor until smooth. In a large sauce pan heat 3-4 tablespoons of olive oil over medium-high heat. Saute the onions for 2 minutes or until soft. Add the garlic and saute for 30 seconds. Add the anchovy filet and cook for another 30 seconds. Add the tomatoes, white wine, capers, black olives, and red pepper flakes. Cook for 30 minutes or until slightly thickened. Add the basil just prior to serving.

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