Now that winter is fast approaching, it's time to make a batch of one of my favourite pasta sauces: puttanesca. I'm told that the name for this sauce comes from the Italian word for "whore": puttana, and I assume this name comes from the fact that the sauce is "quick and easy". (Maybe my Italian friend Paula can tell me If this etymology is correct.)
Allusions to prostitutes aside, it's true that a quicker or easier sauce to prepare would be hard to find. Eight ingredients that you basically throw together, let simmer and voilà, you've got a VERY tasty sauce that's perfect for those cool autumn evenings. A word of warning: a little of this sauce goes a long way. Enjoy it over your favourite pasta with a glass of robust red wine. You can also freeze it and reheat it later, and you'll find that it's even better the second time around. Here's the recipe I use. It's a tripling of a recipe a friend gave me so it makes quite a bit.
Olive oil
garlic
2 onions (sautéd)
1 large jar of capres (drained)
3 tins of anchovy fillets (rinced and chopped)
1 can of chopped black olives (drained)
1 large can of diced tomatoes
1 can of tomato paste
1 1/2 cups of red wine.
basil (to taste)
buon appetito
1 comment:
Yes, Ranger, it's correct. There are other interpretations, but quick and easy is the commonest. Another is that in ancient times, In Rome, the law was not applied according to very precise rules, it was circa, thus the recipe that in origin was not very detailed about quantity or ingredients.
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