If there is anything I love, (and there are MANY things that I love), it is simple, straightforward, and honest cooking. This pasta sauce is a classic example. I adore capers, anchovies, and imported black olives (or any olives, for that matter)....Pair this over pasta, along with a salad or fresh broccoli, bread, and a glass of wine. Now....go and impress (yourself or a friend as well)
1/2 cup extra virgin olive oil
1 can (2 oz.) anchovy fillets, undrained
4 garlic cloves, crushed
1 can (35 oz) plum tomatoes, drained
1 jar (2 1/2 oz.) capers, drained
1/2 cup pitted imported black olives, coarsley chopped **
Coarsely ground black pepper, to taste.
**Note: The imported black olives are very important for this recipe...You will have to pit them yourself...To do this place the olive on your cutting board, and smash with the flat side of a knife, just as you would do a garlic clove..
Place the oil, anchovies, and garlic, in a heavy medium-size saucepan. Mash thoroughly to form a paste.
Add the tomatoes, capers, and olives. Stir, and heat to simmering over medium heat. Reduce the heat to low, and simmer, uncovered, for one hour, stirring occasionally. Season with pepper.
Will serve two people...enough for 8 oz. capellini (very thin spaghetti)
This my favorite recipe for Puttanesca, and I originally got it from one of my favorite cookbooks of all time, THE NEW BASICS BY JULEE ROSSO & SHEILA LUKINS.
If you don't have this cookbook, and you love to cook, you simply must have it...It is old, at this point, but I have never tried anything in it that didn't result in an excellent dish..