Sugo Puttanesca (Prostitutes Sauce)

A community recipe by joshi

Not tested or verified by Nigella.com

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Introduction

This is a delightful quick and easy recipe for a pasta sauce that features in many books (including Rick Stein's) though few realise the meaning of its name. It comes from Napoli (where else?) and its name means, literally, "whore's sauce". Reputedly, the name reflects the fact that it is so quick and easy to make that the generous ladies of Naples could make it between clients! Only in Italy - no wonder it's such a fabulous country!!

Ingredients

Serves: 4

Metric Cups

extra virgin olive oil
1 onion (finely chopped)
2 cloves garlic (finely chopped)
4 anchovy fillets (chopped)
1 small red chilli (deseeded and finely chopped)
2 teaspoons capers (rinsed and drained)
1 tin black olives (pitted, quartered)
420 grams tinned tomatoes (chopped)
½ teaspoon sea salt
¼ teaspoon black pepper (freshly ground)
1 tablespoon fresh flatleaf parsley (fresh, chopped)
pasta (of your choice)

extra virgin olive oil
1 onion (finely chopped)
2 cloves garlic (finely chopped)
4 anchovy fillets (chopped)
1 small red chile (deseeded and finely chopped)
2 teaspoons capers (rinsed and drained)
1 tin black olives (pitted, quartered)
14⅚ ounces tinned tomatoes (chopped)
½ teaspoon sea salt
¼ teaspoon black pepper (freshly ground)
1 tablespoon fresh italian parsley (fresh, chopped)
pasta (of your choice)

Method

Sugo Puttanesca (Prostitutes Sauce) is a community recipe submitted by joshi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

HEAT the oil in a frying pan over a medium heat and cook the onion for 5 minutes, stirring occasionally.

ADD the garlic and anchovies and cook until the anchovies meld in. Add the chilli, capers, olives, tomatoes, salt and pepper, and simmer, uncovered, for 10 minutes, stirring occasionally.

WHILE the sauce is simmering, cook the pasta.

DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot.

TOP with the hot pasta and toss together gently to combine. Decorate with chopped parsley and some retained olives and capers

HEAT the oil in a frying pan over a medium heat and cook the onion for 5 minutes, stirring occasionally.

ADD the garlic and anchovies and cook until the anchovies meld in. Add the chilli, capers, olives, tomatoes, salt and pepper, and simmer, uncovered, for 10 minutes, stirring occasionally.

WHILE the sauce is simmering, cook the pasta.

DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot.

TOP with the hot pasta and toss together gently to combine. Decorate with chopped parsley and some retained olives and capers