There's a couple different stories on how this puttanesca sauce got its name. Some are silly and most don't even make sense... since the main ingredients for the sauce (tomato paste, anchovies, olives dried hot pepper and capers) are all salted or preserved ingredients that act as staples in any Italian kitchen- I was told when you wanted to make this sauce, you could do it
any time you wanted and "si va fare la puttana" or you go do like the prostitute and you go from here to there to there, taking a pinch of all the ingredients to make what you want. Its a fiery briny salty sauce that brings water to my mouth just thinking about it. At lunch or at midnight, whenever you crave this, in the time it take to boil pasta, in a shallow pan cook tomato paste (or diced fresh tomatoes), garlic, olives, capers, anchovies (you can leave them out if you insist), and lots of hot pepper. As always I like to loosely chop lots of fresh parsley over the top.
There's a couple different stories on how this puttanesca sauce got its name. Some are silly and most don't even make sense... since the main ingredients for the sauce (tomato paste, anchovies, olives dried hot pepper and capers) are all salted or preserved ingredients that act as staples in any Italian kitchen- I was told when you wanted to make this sauce, you could do it
any time you wanted and "si va fare la puttana" or you go do like the prostitute and you go from here to there to there, taking a pinch of all the ingredients to make what you want. Its a fiery briny salty sauce that brings water to my mouth just thinking about it. At lunch or at midnight, whenever you crave this, in the time it take to boil pasta, in a shallow pan cook tomato paste (or diced fresh tomatoes), garlic, olives, capers, anchovies (you can leave them out if you insist), and lots of hot pepper. As always I like to loosely chop lots of fresh parsley over the top.
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