Sunday, January 31, 2010

Puttanesca Sauce

This sauce is quick ,easy and so delicious. I first ate this sauce in the little town of Positano along The Almafi Coast. Ladies of the night made this sauce for their lovers after thier interlude together. Puttana means prostitute in Italian.
You will make this again and again.I have made it many times to come to this final recipe. I know you will sing high C's when you share this with your lover.

Puttanesca Sauce

1/2 cup of extra virgin olive oil
4 cloves of garlic minced
2 cups of fresh basil chopped
4 plum tomatoes,chopped..The best tasting tomato for cooking
2 tbsp. of anchovy paste
2 tbsp. of capors
1/2 cup of good calamari olives chopped
1/4 cup of pine nuts
1/2 cup of red wine
1 15 oz.can of Contadina tomato sauce
1 tsp.of crushed red pepper
pinch of salt

Saute garlic in oil on low simmer,add tomatoes,olives,capors,anchovy paste,slowly add the red wine,simmer together,add tomato sauce,bring it to a low simmer for about 10 minutes.
add your basil and crushed red pepper and a pinch of salt..throw some over your shoulder for good luck..only a pinch because the capors,olives and paste are salty.
Stir together and simmer another 5 minutes.shut off your heat.
Serve with one pound of Linguini or Fettucini pasta.cooked Al Dente.
Serve with parmesan cheese.I prefer Locatelli..Good hard crusty bread, a nice salad and a bottle of Chianti or any good Italian red wine.
You can also use this sauce over baked fish..any white fillet fish and is good over baked boneless chicken. I have added shrimp to this sauce too.
This was Mom's favorite sauce .I made it for her all the time.


  1. Yay Terese - you go girl! Have fun blogging! I love the add'n of the pine nuts to your puttanesca sauce, definitely want to try this! When do you add the pine nuts, do you toast them?

  2. I add them toward the end..I do not toast them..probably add more flavor if you do toast them..I like the added texture to the sauce..