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One of my favorite sauces; a puttanesca is so easy and delicious. And I just love the alleged story of its origins.
From Wikipedia:
To understand how this sauce came to get its name, one must consider the 1950s when brothels in Italy were state owned. They were known as case chiuse or ‘closed houses’ because the shutters had to be kept permanently closed to avoid offending the sensibilities of neighbors or innocent passersby. Conscientious Italian housewives usually shop at the local market every day to buy fresh food, but these “civil servants” were only allowed one day per week for shopping, and their time was valuable. Their specialty became a sauce made quickly from odds and ends in the larder.
I have also heard it told that the brothel kitchens cooked this on the day that the men of the village got their paychecks in order to lure them into the brothels with the wonderful aromas. It really does smell wonderful and I like that story best.
2 tablespoons olive oil
2 onions chopped
5 cloves of garlic chopped
2 28 oz. cans petite diced tomatoes
3.5 oz. jar of capers
1 can black olives (roughly chopped)
2 tablespoons balsamic vinegar
Heat a heavy pan on med/high heat. Swirl the olive oil into it. When it’s hot, add the onions and garlic and let cook till the onions are soft and glossy.
Add the diced tomatoes, and allow the mixture to cook off some of the liquid. Just so it’s not so wet.
When it cooks off a good amount of the liquid, add the olives and capers. Lower the heat and allow to simmer for at least 30 minutes. The more you let it simmer, the more liquid will evaporate and make the sauce thicker and more concentrated. It also softens the olives and capers and really lets them flavor the sauce. At the end, just stir in the balsamic vinegar.
You can use the sauce to top chicken or fish, or simply pour it over pasta.
We chose whole grain angel hair. Salty and tangy, it has such a delicious flavor.
Note: Traditionally you’d start with anchovies in the oil and cook the till they dissolved before adding the onion and garlic. I didn’t have any anchovies so we skipped that.
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