Puttanesca sauce for spaghetti

The derivation of the name of this sauce has something to do with the world's oldest profession, however, all things aside, it's an absolutely delicious sauce. I like it especially as it contains three of my favorite ingredients - anchovies, capers, and black olives, speaking of which, don't forget to check out some of my bread recipes elsewhere.

Now, some people see the words "anchovies, capers and black olives" and immediately are repulsed. For some reason, these are foods which some folks find it difficult to get along with. I would simply remonstrate that you should try this recipe but once, and you may change your mind on that score for a lifetime. Then again, if you're like me, and love those foods to begin with, this will be right up your alley anyway!

• 3 or 4 cloves garlic, chopped or minced
• 1 2 oz. can of anchovy filets, including the oil
• 1/3 c milk
• 1 to 2 Tbsp. olive oil
• 1/4 cup butter
• 1 6 oz can of pitted black olives, drained and chopped
• 3 to 4 tablespoons medium sized capers, drained
• 1 tablespoon chopped fresh parsley
• 2 to 3 tsp of hot sauce
• 1/2 tsp coarse freshly ground black pepper
• 1 14.5 oz can of whole peeled plum tomatoes, coarsely chopped, with liquid
• Sufficient spaghetti or other pasta for 6 servings

Remove the anchovies from the oil in the can, keeping the oil. Place the filets in a small dish with the milk and stir them gently to expose all surfaces of the filets to the milk. Leave them soaking in the milk for about 15 minutes. The milk will draw much of the salt out of the anchovies.

Put the butter, the oil from the anchovies and one or two more tablespoons of olive oil into a medium saucepan. The amount of olive oil depends upon the amount of oil left from the anchovies - you are aiming for a total of about 3 tablespoons of oil, even though the oil from the anchovies is likely cottonseed oil. Heat this on medium low until the butter is melted.

Now remove the anchovy filets from the milk (discarding the milk) and add them to the butter and oil in the saucepan, along with the minced garlic, the chopped black olives, the capers, the hot sauce, the parsley and the coarsely ground black pepper. Saute this all together over medium heat, stirring occasionally, for 10 minutes. Add the chopped tomatoes and juice and continue cooking over medium heat for a another 15 minutes, by which point the sauce should be somewhat thickened and smooth in texture, but for the vegetable chunks.

Cook your choice of pasta till al dente, drain and pour into a warmed bowl. Pour the sauce over the pasta, toss gently but thoroughly and serve.

I'll be extremely surprised if you don't enjoy it, but by all means please let me know.

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Last Updated 11/08/96 by JDB