Named after Italian ‘ladies of the night,’ Pasta Puttanesca was a quick throw-together of simple ingredients restaurants would still have on hand when the ladies would be finished working. I like to make a double batch and freeze some – it’s the perfect dead of winter easy and delicious meal.
4 Tablespoons olive oil
1 Tablespoon anchovy paste - don't leave this out!
2 large cloves garlic, minced
28 ounce can Italian tomatoes, chopped
1 Tablespoon capers
5 ounces Kalamata olives, coarsely chopped
1/2-1 teaspoon crushed red pepper
1 pound of your favorite pasta, fresh or dried
Fresh grated Parmesan for serving
- Heat olive oil in a pan over medium heat.
- Add anchovy paste and garlic - sauté for about one minute.
- Add tomatoes, capers, olives and red pepper - simmer on low heat 15 to 30 minutes. As it simmers, use the back of a spoon to break up the tomatoes - you want the sauce thick and chunky.
- Serve over pasta and top with fresh Parmesan.