Puttanesca Sauce Bucatini

PUTTANESCA sauce might have a scandalous past, history has it was made by

prostitutes, for it’s powerful aroma,  used to drawn  customers. I don’t know how much is fact and how much is fiction,I love the history behind the recipe.

I know growing up we referred to it as the sauce of the prostitutes. The combination of anchovies, olives and capers,

gives this Puttanesca sauce a robust rich flavor, with aroma that still draws people to  a different room,…. The  kitchen.

The sauce cooks quickly in this deep covered   saute pan, and it’s a deep enough pan you can toss the pasta in the same pan.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours. Serve it up in pretty white dinner plates  

add some festive napkins and you have beautiful table and meal,

that comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for Saturday date night. I used Bucatini pasta, a long spaghetti like pasta that’s long and  hollow.

You can use what fits your life style and taste. If the sauce is too dry use a cup of the pasta water,

it’s starchy from the pasta, and  great to add substance to the sauce, and because of it’s starchy it’s a thicken agent.

.

I also used kalamata olives, I love their pungent taste. Traditionally the olives used my mother were picked on our

family farm in Tuscany, she would cure them in a salt and water solution she changed every few days,  for weeks.

until the bitterness was drawn out. They went from a shiny purple to a shriveled up olive, she marinated in olive oil,

garlic, orange rind, and red pepper flakes, they were delicious and time consuming. It is important in this recipe to use  flavorful olives.

It’s a simple sauce with bold flavors, created by strong flavored ingredients.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lbs. Bucatini pasta cooked according to package directions (el Dente)

1 small chopped onion

2 Tbs. chopped garlic

4 anchovy fillets

1/2 cup capers

! cup chopped kalamata olives

1 15 oz. can chopped tomatoes

1 15 oz. tomato sauce

1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes

1/4 cup parmesan

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add onion and garlic, sweat until translucent.

Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained.

Simmer covered for 20 minutes, add the olives, capers, red pepper flecks and herbs, simmer 10 minutes longer,

Always salt and pepper to taste

toss with the drained bucatini pasta, sprinkle with parmesan………ENJOY