Serving
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Harlot Sauce for Pasta
Italy
  -   Sugo Alla Puttanesca
For
Effort:
Sched:
DoAhead:  
1 # pasta  
**
30 min  
Yes
The ladies are very busy, so this delicious sauce can be made quickly. This recipe was invented in the 1950s and is traditionally used with spaghetti, but linguini (my favorite) and bucatini are also used. There are many stories about the name, but only the guy who named it knows the truth.




1-1/4
12
6
1/4
1-1/2
2
2
1/3
1/4
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#


t
T
cl
T
t
t
---
Tomatoes (1)
Olives (2)
Anchovy filets (3)
Chili Flakes (4)
Capers
Garlic
Olive Oil ExtV
Salt
Pepper
-- Garnish
Parsley
Prep   -   (20 min)
  1. Peel TOMATOES, quarter lengthwise and slice thin. Pit and slice BLACK OLIVES. Chop ANCHOVIES fine. Chop CHILI PEPPER fine. Drain and crush or coarsely chop CAPERS. Mix all.
  2. Slice GARLIC thin.
  3. Chop PARSLEY medium.
Run   -   (20 min)
  1. Heat Olive Oil in a sauté pan and fry Garlic stirring until it threatens to color.
  2. Stir in Tomato mix and bring to a simmer. Simmer covered 15 to 20 minutes.
  3. Adjust consistency (add water or simmer uncovered). Season to taste with Salt and Pepper.
  4. Serve warm over warm pasta, garnish with Parsley.
NOTES:
  1. Tomatoes:   If you don't have ripe flavorful tomatoes, use a 28 ounce can of whole Italian tomatoes, including juice.
  2. Olives:   These can be black or 1/2 black and 1/2 green, but must be Italian or Greek olives cured in oil and salt - not canned salad olives, they're very different. Forget olive pitters, they don't work. Just whack an olive with the side of your prep knife and pull out the pit.
  3. Anchovies:   Avoid Moroccan anchovies. Italian anchovies in a jar of oil are much better, but I've found canned South American anchovies pretty good. For details see our European Anchovy page.
  4. Chili Flake:   I crush a dry red Thai chili for this, which is quite hot. Use your own judgement. Fresh hot chilis can also be used. For details see our Chili Page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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